I love this. It’s a compilation of the food words from my master document, which lists all the meals that show up in the books. The bigger the word, the more frequently it appears (thankfully, “dog” is pretty tiny). It’s also fun to make up new combinations of your own, like “Mushroom Pie
“Tiria and Lycian took the birds to the buffet table, allowing them to choose what they liked. Brantalis opted for soft cheese and watercress sandwiches, which he immersed in a bowl of pea and cabbage soup and gobbled down with evident relish.” –High Rhulain, by Brian Jacques What an ideal light lunch! The
Thoughts: With a hand-typed recipe and a name like that, how could I resist? This is the latest recipe from the very cool family cookbook, The Way to a Man’s Heart (link), and like the others, is a quirky look back in time. In my book, the recipe is typed onto a small piece of
“Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts.” -A Clash of Kings Greens w/Apples & Pine Nuts Thoughts: Wonderful. I had been putting off many of the salad recipes for lack of inspiration, but no
Thoughts: This plate is full of exotic, old world flavors. The chicken is soft and tender, and the meat falls from the bone, gently infused with the ingredients in the cider can. Flavors from the herbs are just barely present, but there, and the lavender mostly fades to the background, except for a hint of
“Grisel reappeared before he could say more, balancing a large platter. She set it down between them. There were apples and pears and pomegranates, some sad-looking grapes, a huge blood orange. The old woman had brought a round of bread as well, and a crock of butter. Petyr cut a pomegranate in two with his
Thoughts: This is the most decadent hot cocoa I have ever encountered. Made thick and creamy by the emulsified ground nuts, it pours beautifully. There is a hint of robust smoky spiciness lent by the chipotle that compliments the chocolate, giving it a warm mouth feel no matter what temperature you serve it. The spice lingers
“The market in the little town was a tiny one, not more than a dozen shops and stalls and half of them seasonal. She was able to buy a short coil of sturdy line, a long slender boning knife, and then, because there was so little left of her money and life, she now knew,
“Four master pyromancers conjured up beasts of living flame to tear at each other with fiery claws whilst the serving men ladled out bowls of blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon.” -A Storm of Swords Thoughts: This is a great
2012 was absolutely, unimaginably great. After the initial shock and delight of the book deal in 2011, there was an enormous amount of work ahead of us. The cookbook was published in late May, after a half year of grueling deadlines and overflowing fridges. In July, Sariann and I went to San Diego Comic Con,