I’m so excited to share the first sneak peek at the new GoT cookbook, due out this spring.
The first volume, A Feast of Ice and Fire, is what set me on this strange and wonderful path all those years ago, so it was such a complete delight to be invited back into the kitchens and halls of Westeros.
This cookbook differs from the first in a few key ways:
– First off, it’s in-world! That means it’s written in the voice of a maester of the Citadel. Maester Alton is a food enthusiast who has traveled extensively to document and personally taste-test (a real hardship, I’m sure) a wide array of dishes from Westeros and far beyond.
– Unlike the first cookbook, there is no side-by-side comparison between a historical and modern dish. However, for the historical food enthusiasts among you, rest assured that I’ll be putting up a bibliography on the blog with citations to account for all the historical recipes I snuck in anyway. ;)
– The photography is GORGEOUS. It was done in Croatia (where they filmed the King’s Landing scenes!) by Lauren Volo. I’m also completely smitten with Brian Reedy‘s woodcuts, which I want to hang in my new kitchen.
– The recipes are all new, apart from a few that appeared previously on either the blog or in the Sands of Dorne ebook. Many of them are canon, but I was also allowed off-book, to add my own dishes that I thought really fit into the world. I cannot describe the pleasure of returning to my deep research dives into historical cookery books, but I hope my delight comes across in the finished recipes!
Check out the cookbook page on the blog for more info, and please consider preordering!
