A Feast of Ice and Fire : The Official Companion Cookbook (Hardcover)

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Product Overview


Publisher Random House Inc
Mfg Part# 9780345534491
SKU 227689673
Format Hardcover
ISBN10 0345534492
Release Date 5/29/2012
Dimensions (in Inches) 10H x 8L x 1T
Author Info
George R.R. Martin
George Richard Raymond Martin began writing very early, and says that he sold original monster stories to neighborhood kids for pennies--a price which apparently included dramatic readings of these tales. Martin graduated summa cum laude from Northwestern University with a B.S. in journalism. The next year he received a master's degree, also in journalism, and published his first stories, "Songs the Dead Man Sing" and "The Hero". A conscientious objector during the Vietnam War, Martin worked with the Cook County Legal Assistance Foundation as an alternate service. Throughout the 1970s he worked a number of jobs--including teaching journalism and directing chess tournaments--while continuing to write. Martin won his first Hugo in 1975 for "A Song for Lya". His first novel, DYING OF THE LIGHT, received a Hugo nomination in 1978. Ending the 1970s with a bang, he won two more Hugos, both in 1980, one for the story "Sandkings", which also garnered Martin his first Nebula Award. The early 1980s saw the release of two extraordinary novels, FEVRE DREAM and THE ARMAGEDDON RAG. The first of these, a brilliant novel of vampires stalking the Mississippi River towns of the 1800s, remains one of the greatest vampire novels ever written. The second is a searing indictment of America in the 1970s, couched in a strange tale of possession and power in the world of rock & roll. Both novels were nominated for the prestigious World Fantasy Award. Continuing to write award-winning short fiction, Martin began to work in television in the mid-1980s. He was a script editor on the revived TWILIGHT ZONE show, later moving to the enormously popular BEAUTY AND THE BEAST, for which he eventually became the executive producer. In 1987 he introduced an anthology series under the title Wild Cards, which he edited and occasionally contributed stories. This series proved remarkable successful and has expanded to over 30 books. Martin devoted much of the early 1990s to writing one novel, the massive A GAME OF THRONES. This epic fantasy work, the first of a projected series, was met with great acclaim, with many claiming it to be the best high-fantasy novel ever. Its sequel, A CLASH OF KINGS, cemented this theory for many fans, and, with this series, it looks like Martin will remain at the front of the field for a very long time.
"[The book] grew out of a blog started by Chelsea Monroe-Cassel and Sariann Lehrer to recreate the meat pies and quail drowned in butter and creamy mushroom-and-snail soup George R.R. Martin dreamed up to make his stories visceral. The combination of headnotes and recipes almost reaches the Elizabeth David level of 'put down this book, get out of bed and start cooking.'"
From the Publisher
Editors Note Ever wonder what it's like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night's Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin's bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros's sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast.   A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer?and endorsed by George R. R. Martin himself?A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King's Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there's a flavor for every palate, and a treat for every chef.   These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won't have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region:   ? The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge ? The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples ? The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister's Stew; Blueberry Tarts ? King's Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey ? Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste ? Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts   There's even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming?so don't be afraid to put on a few pounds. Includes a Foreword by George R. R. Martin
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0220
Publisher Bantam

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