Authors Chelsea Monroe-Cassel and Sariann Lehrer have done a marvelous job with this Official Companion Cookbook. More than 200 glossy pages, including gorgeous photography of each dish and easy to follow recipes, this cookbook is a treat for fans of the books. just plain old cooks, and those interested in medieval cookery alike.
Each recipe comes with two preparations, a medieval version and a modern version. Also included are recipes for sauces, doughs, and spice blends that will be used throughout the cookbook, each with historical notes and other interesting facts.
The organization of the recipes is very on brand, as we go to each location. There is The Wall and also The North, both with very rustic and hearty meals. Then we move on to the south, where we get a bit of seafood such as trout wrapped in bacon and broth of seaweed and clams, but also some real treats like poached pears. Next is Kings Landing where we get royals dishes such as almond crusted trout or Quail drowned in Butter, to the simple fare of the common folk in the city, including bowls of brown and oatbread. Lastly we get the exotic location of Dorne and Across the Narrow Sea, which include such exotic recipes as Honey Spiced Locusts and Dornish snake with Fiery Sauce.
Although there are a few truly exotic recipes that may be more for show than anything else for most cooks, the majority of the recipes are very approachable dishes.
Overall, this is a wonderful cookbook. I have tried and loved many of the recipes, and look forward to trying many more.
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