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The Official Game of Thrones Cookbook: Recipes from King's Landing to the Dothraki Sea Hardcover – May 7, 2024

by Chelsea Monroe-Cassel (Author), George R R Martin (Foreword)
5.0 5.0 out of 5 stars 1 rating
#1 New Release in Science Fiction, Fantasy & Horror Television
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From the world of George R. R. Martin’s A Song of Ice and Fire comes a collection of 80 delicious recipes inspired by the histories of Westeros, Essos, and beyond.

For those who long to dine with the Dragonlords of Old Valyria or quaff a cup of mead with King Robert I, The Official Game of Thrones Cookbook unlocks the vast culinary world of George R. R. Martin’s A Song of Ice and Fire. Presented as the in-world manuscript of a Citadel maester, these eighty recipes take the reader on a delectable journey throughout the Seven Kingdoms, across the Narrow Sea, and back into the annals of history.

The book is created by Chelsea Monroe-Cassel, who tends the popular “Inn at the Crossroads” food blog and co-authored A Feast of Ice and Fire. Her Maester Alton is curious, food-obsessed, and loves the fare of the highborn and small folk alike. His recipes evoke the world’s regions, history, and stories in a charming and knowledgeable voice.

The eight chapters offer recipes for every meal of the day, including Dothraki Blood Pie, Crown Roast of Boar’s Ribs, Dornish Creamcakes, Redwyne Roasted Grapes, Seaweed Ship’s Biscuits, Barley Griddle Cakes, Winter Town Wassail. Recipes are illustrated by mouthwatering food photography and stunning woodcut illustrations. A resource section suggests menus by region, so you can hold a feast in Riverlands, The Wall, or Braavos. Complete with an introduction by George R. R. Martin, The Official Game of Thrones Cookbook transports you to a much-loved world where trestle tables groan with sumptuous feasts, goblets overflow with mead, and winter is always coming.
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  1. Print length
    240 pages
  2. Language
    English
  3. Publisher
    Random House Worlds
  4. Publication date
    May 7, 2024
  5. Dimensions
    8.36 x 0.92 x 10.29 inches
  6. ISBN-10
    0593599454
  7. ISBN-13
    978-0593599457
  8. See all details
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From the Publisher

Featuring 80 delicious recipes inspired by the histories of Westeros, Essos, and beyond.

Photo of Redwyne Roasted Grapes

Photo of Sesame Rings

Photo of Dragonstone Jaerhilla

Redwyne Roasted Grapes

Sesame Rings

Dragonstone Jaerhilla

Photo of Marzipan Dragons

Photo of Volantene Ale

Photo of Pentoshi Honeyed Duck

Marzipan Dragons

Volantene Ale

Pentoshi Honeyed Duck

Photo of Highgarden Dumplings

Highgarden Dumplings

Makes: 4 servings

Directions:

  • Preheat the oven to 400°F. Toss the squash with olive oil and spread out on a baking sheet. Roast in the oven for 25 minutes, flipping the squash halfway through, until very tender.
  • Make the sauce: Melt the butter over medium-low heat in a large frying pan, stirring occasionally. After several minutes, it should become foamy and start to turn a nutty brown color. Reduce the heat to low, add in the sage, and then stir in the heavy cream. Let cook for several minutes, until somewhat thickened. Remove from the heat and stir in the walnuts and peas.
  • Add the cooked squash to a medium mixing bowl and allow it to cool for several minutes. Add the egg and puree with an immersion blender until smooth (the squash may also be mashed by hand). Add in the Parmesan and nutmeg. Gradually add in 1½ cups of the flour. If needed, continue to add flour until you have formed a dough that is not sticky and can be kneaded. Turn the dough out onto a lightly floured surface and knead until smooth.

  • Boil a large pot of salted water. Divide the dough into quarters and roll each out into a rope that is no more than ½ inch thick. Cut each rope into sections about 1 inch long. Add the dumplings to the boiling water in batches of four. Allow the dumplings to cook for several minutes, until they are all floating at the top of the water, then scoop them out with a slotted spoon to drain.

  • Add the cooked dumplings to the sauce and stir to coat. Serve warm and top with extra Parmesan cheese, if desired

Ingredients

  • 1 pound (about 2 cups) butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon ground nutmeg
  • 1½ to 2 cups all-purpose flour
  • Brown Butter Sauce (recipe below)
  • (Sauce: 1 stick butter, chopped fresh sage, ½ cup heavy cream, ¼ cup chopped walnuts, ½ cup peas)

Editorial Reviews

About the Author

Chelsea Monroe-Cassel is a lifelong artist and fan of both fantasy and food. Like the literature she loves, each of Chelsea’s cookbooks is a synthesis of imagination and historical research that brings a fantastical world to life. Her immersive work has received rave reviews from fans and critics alike for its ability to extend fandoms into real-world kitchens. She is the author of nine bestselling cookbooks, including A Feast of Ice and Fire: The Official Game of Thrones Cookbook, World of Warcraft: The Official Cookbook, The Official Star Trek Cookbook, Star Wars: Galaxy’s Edge: The Official Black Spire Outpost Cookbook, Firefly: The Big Damn Cookbook, and The Elder Scrolls: The Official Cookbook. Chelsea lives in Vermont with her family, her cats, and about seven pounds of bees.
 
George R. R. Martin is the #1 New York Times bestselling author of many novels, including those of the acclaimed series A Song of Ice and Fire—A Game of Thrones, A Clash of Kings, A Storm of Swords, A Feast for Crows, and A Dance with Dragons—as well as related works such as Fire & Blood, A Knight of the Seven Kingdoms, and The World of Ice & Fire, with Elio M. García, Jr., and Linda Antonsson. Other novels include Tuf Voyaging, Fevre Dream, The Armageddon Rag, Dying of the Light, Windhaven (with Lisa Tuttle), and Dreamsongs Volumes I and II. As a writer-producer, he has worked on The Twilight Zone, Beauty and the Beast, and various feature films and pilots that were never made. He lives with his lovely wife, Parris, in Santa Fe, New Mexico.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

Every maester who spends his career not in service to some great lord but at the Citadel itself hopes for at least one of two accomplishments: to attain the rank of archmaester, surpassing all others in one of the twenty-one scholarly disciplines (represented by the wide array of metals that may appear in the links of a maester’s chain), or to leave for posterity some great work—a piece of scholarship that lifts the Crone’s Lantern and shines the light of knowledge on some previously unknown corner of the world, that those who come after may think on what we have learned and enter into dialogue with us even after our bones are dust and our names preserved only in the yellowed vellum of that celebrated manuscript.

For me, I know there will be no triple link, and no acolytes to call me “archmaester” in my dotage when my mind’s best years are spent. The wisdom of the older archmaesters is oft honored more for the paths it cut in youth rather than the roads it is likely to open in the twilight years, when the edge of reason is dulled with sleep and insight clouded with dreams.

I flatter myself in thinking that were there a link for knowledge of meat and mead, my knowledge in that realm would long since have earned me the triple link and the honorific that I seem here to spurn with such bad grace, knowing it to be beyond my reach. No matter. Instead I leave behind me this manuscript, which I hope will one day be recognized as a useful inquiry into the foods of the Seven Kingdoms and beyond, and how those dishes reflect the places and the peoples who enjoy them.

I leave this missive as preface to what I regard as my life’s greatest work, that you—future reader known only to me by our shared passion for the subject of this text—might understand what it is you hold in your hands. It is more than a mere collection of recipes; it is a history of Westeros and those invisible ties that bind us much closer than any of us realize to our neighbors across the narrow sea. It is a story of who we are.

But first, I will say a few things about who I am.

I was born in a time of peace, the only son of Ben Beesbury, Lord of Honeyholt. My youth was spent on the shores of the Honeywine, where I fashioned my dreams from the legends of old and the songs of traveling singers. I knew in my heart that I would master skill with sword and shield, and one day distinguish myself on the field of battle, bringing glory to my House.

But late in the reign of King Aegon V, the harvests were bountiful and summers long, and there was little need for famed warriors. Eventually, with time came temperance, and I arrived at the realization that I was not suited for a warrior’s life. My accomplishments would be with a quill, not at the quintain, and words would be my weapons: I would be a knight of the mind.

I resolved to travel to the Citadel and forge a chain, despite the protestations of my father who had no other son to inherit lands and title, which instead passed to my cousin Warryn upon my father’s death. Yet when I arrived, hungry for knowledge but lacking in direction, still I sought to distinguish myself with some great work. At first, I considered a treatise on the keeping of bees—a hobby of my youth more or less compulsory for those of my household—but it did not take long to learn that several other maesters, one of them my own grandfather’s great uncle, had already written definitive works on the topic.

I took to wandering aimlessly through the shelves of the Citadel’s vast library, pulling books and scrolls at random—searching, I suppose, for some sort of direction. I still remember the moment when I made the discovery. The recipe fragment I found was of brittle parchment, the ink scarcely legible apart from the words at the top: Cake of Limone. Instantly, I recalled the lemon cakes of my youth: delicate pastries in which sweet honey and sour citrus vied for dominance. My senses ignited with the remembered taste and smell, and there I stood in the stacks, mouth watering. So I found at long last the interest that would bloom into a lifelong passion. To my knowledge, the study of the foods and drinks of Westeros has not yet been undertaken by any maester.

Shortly after this, Prince Rhaegar Targaryen came to the Citadel, seeking some scrap of lore in our archives. Like so many others, I was struck by his quiet intensity, his zeal for learning. And when he played his harp for us, I wept with the rest for the sheer beauty of it. This, I thought, was a future king worthy of whatever humble gifts I could offer. I threw myself into my research, compiling recipes with the intent of presenting my work as a coronation gift to Prince Rhaegar when he took up his father’s crown.

But the gods laugh at the plans of men, and everything changed when Prince Rhaegar was felled at the Trident. All the kingdom’s hope, and mine, was bound up in the beautiful prince who loved his books more than battle.

One thing was certain: no longer would a study of Targaryen cuisine be welcome at court. I confess that I became dispirited and set my work aside.

It was not until a colleague of mine in King’s Landing, knowing my interest in the subject, secretly obtained and sent a packet of recipes from the Red Keep’s kitchens, fearing their destruction in the upheaval surrounding Robert’s Rebellion. Some of these recipes appeared to have come to Westeros with the Targaryens, and might provide the sole surviving glimpse into the foods enjoyed by the dragonlords of Old Valyria. Despite myself, my curiosity was once again piqued.

With the Citadel’s vast archives at my disposal, I set to work again in earnest. This time, I sought out recipes that ought to be preserved as well as those that sparked my own personal interest. What could a food tell us about the people who ate it? What incredible dishes survived to our present day from ancient origins? Did any recipes survive the Doom of Valyria?

So I present to you, dear reader, the culmination of my life’s work. What began as a regal gift has grown in scope to a record of the very identity of these Seven Kingdoms and the fiery past that forged us. I may never possess the mask, ring, and rod of an archmaester, but at least here, in these pages, I hope to be regarded as that which I set out to be so long ago in my youth: a knight of the mind.

Yours in service, 

Maesten Alton

Product details

  • Publisher ‏ : ‎ Random House Worlds (May 7, 2024)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 0593599454
  • ISBN-13 ‏ : ‎ 978-0593599457
  • Item Weight ‏ : ‎ 2.41 pounds
  • Dimensions ‏ : ‎ 8.36 x 0.92 x 10.29 inches
  • Customer Reviews:
    5.0 5.0 out of 5 stars 1 rating

About the author

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Chelsea Monroe-Cassel

Chelsea Monroe-Cassel

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A lifelong artist and fan of fantasy, Chelsea Monroe-Cassel found an outlet for her multifaceted creativity with the Game of Thrones food blog, Inn at the Crossroads. It was so successful that it quickly spawned an official cookbook, which has received rave reviews from fans and critics alike. Like the literature she loves, Chelsea's work is a synthesis of imagination and historical research. She is now focused on bringing other fantasy worlds to life through food, photography, art, and digital media.

Customer reviews

5 out of 5 stars
5 out of 5
1 global rating

Top review from the United States

M
5.0 out of 5 stars Returning to Westeros, finally!
Reviewed in the United States on May 7, 2024
The book itself is gorgeously done, and feels nice and sturdy for something that’ll spend lots of time on my kitchen counter. I found the photographs inspiring and fun to look at without being intimidating, and the recipes are easy to follow. The book is also full of GoT world-building tidbits, and it’s obvious the author is still a huge fan.

I also have the 2012 cookbook for GoT by the same author, published back when the TV series was taking the world by storm. As I was reading this one for the first time I found myself remembering what it was like trading theories about the show at the office every week, and how much fun it was to bring food to work that I’d made from that cookbook.

As much as it’s a great companion to the more recent GoT stuff, this new version also reminds me how much I love that universe. There’s something about making and eating real food that‘s sort of immerses you in the world GRRM created, and it’s awesome to get to share that with friends.

I can definitely feel the same same level of enthusiasm for the world of Westeros (and beyond) in this cookbook as the first, but at the same time it’s obvious that the author has been honing both her skills and joy in cooking since then. Her love of GoT, and the care and craft she brings to translating that world into ours through food, really shines through here.
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