This is but a selection of the mouthwatering feasts detailed in the Song of Ice and Fire series. When possible, they are linked to the appropriate recipe. The dishes bracketed by asterisks are exclusive to the cookbook.
Dinner in King’s Landing
Creamy chestnut soup, crusty hot bread, greens dressed with apples and pine nuts. Lamprey pie, honeyed ham, *buttered carrots*, white beans and bacon, and roast swan stuffed with mushrooms and oysters.
Dinner with the Night’s Watch
*Rack of lamb baked in a crust of garlic and herbs*, mashed yellow turnips swimming in butter, salad of spinach and chickpeas and turnip green, and *iced blueberries with sweet cream*
The Red Wedding
Leek soup, salad of green beans onions and beets, river pike poached in almond milk, mashed turnips, jellied calves brains, leche of stringy beef; ale, wine, and mead; platters of juicy pink lamb
A Feast at Winterfell
*Aurochs roasted with leeks*, venison pies with carrots bacon and mushrooms, mutton chops sauced in honey and cloves, savory duck, peppered boar, goose, skewers of pigeon and capon, beef and barley stew, *cold fruit soup*; whitefish, winkles, clams, mussels, herring, cod, salmon, lobster, lampreys; black bread, honeycakes, oaten biscuits; turnips and pease and beets, beans and squash and red onions, baked apples, berry tarts, *pears poached in strongwine*; wheels of white cheese, hot spiced wine, chilled autumn ale.
Tourney Feast at King’s Landing
Aurochs roasted on spits and basted with butter and herbs, sweetgrass and strawberries and fresh-baked bread; iced summerwine; thick soup of barley and venison, salad of sweetgrass spinach and plums with crushed nuts, snails in honey and garlic, trout baked in clay, sweetbreads, pigeon pie, baked apples fragrant with cinnamon, lemon cakes frosted in sugar
Sumptuous Spread at Bitterbridge
*Pears poached in wine*, *tiny savory fish rolled in salt and cooked crisp*, capons stuffed with onions and mushrooms; loaves of brown bread, mounds of turnips and sweetcorn and pease, immense hams and roast geese and trenchers full of venison stewed with beer and barley; pastries, cream swans, spun-sugar unicorns, lemon cakes in shape of roses, spiced honey biscuits, blackberry tarts, apple crisps, wheels of buttery cheese.
Feasting in Dorne
Soup made with eggs and lemons, long green peppers stuffed with cheese and onions, lamprey pies, capons glazed with honey, a whiskerfish from the bottom of the Greenblood, savory snake stew (with chunks of seven different sorts of snake, dragon peppers, blood oranges, and a dash of venom to give it a good bite), Sherbet, a skull of spun sugar with sweet custard inside and bits of plum and cherry.
A Wedding in King’s Landing
*A creamy soup of mushrooms and buttered snails*, A pastry coffyn filled with pork, pine nuts, and eggs, *Sweetcorn fritters*, Oatbread baked with bits of date, apple, and orange, *Trout cooked in a crust of crushed almonds*, Roast herons, Cheese-and-onion pies, Crabs boiled in fiery eastern spices, Trenchers filled with chunks of chopped muton stewed in almond milk with carrots, raisins, and onions, Fish tarts, Honey-ginger partridge, Peacocks served in their plumage roasted whole and stuffed with dates, Blandissory- a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon, Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches, Roundels of elk stuffed with ripe blue cheese, A leche of brawn (spiced with cinnamon, cloves, sugar, and almond milk), spiced pigeon pie