Especially if you have read the books, Game of Thrones (better, A Song of Ice and Fire) fans know that writer George R.R. Martin has a way of describing food as though it were a love affair. In this world, food may sometimes be just as provocative as its characters. Across the Narrow Sea, Daenerys has a fare of steaming joints of meat, thick black sausages and Dothraki blood pies; in the North, a fast is broken with hot bread, butter and honey, and a rasher of bacon; and to warm his bones in the South, a man is served a stew of cod and crabmeat, swimming in a stock of heavy cream and butter.
“Bring bread and cheese, a meat pie and some apples. And wine.
We have a thirst.”
-A Feast for Crows
The official cookbook A Feast of Ice & Fire is an ode to G.R.R.M’s attention to detail that leaves readers with hunger pangs. The writers of the cookbook refer to his descriptions of dishes as “familiar enough to make the mouth water and exotic enough to stimulate the imagination.”
While our menu pales in comparison to the 77 courses served at late-King Joffrey’s wedding, we have recreated a fare that allows a noble King’s Landing feast to become an edible reality (sans flock of live pigeons in the celebratory pigeon pie).
While the singers sang and tumblers tumbled, they began with pears poached in wine…
– A Clash of Kings
Holding a chalice one-handed, Joff jammed his other into Tyrion’s pie.
“It’s ill luck not to eat the pie…”
-A Storm of Swords
…Sansa was so stuffed that she could not manage more than two little lemon cakes, as much as she loved them.
– A Game of Thrones