In this follow-up cookbook, releasing over 10 years after my first foray into fictional food cookbooks, fans of George RR Martin’s work can enjoy 80 new recipes pulled from and inspired by the books and shows.
It feels amazing to be bookending my career thus far with another Game of Thrones cookbook. Both of these projects have been such a joy to work on, and it’s an honor beyond words to have been gifted the opportunity to grow the world of Westeros just this little bit more.
For those of you familiar with the first cookbook, this will be a little different from that one:
- There’s only one recipe per dish, instead of the side-by-side historical and modern versions. That said, I’m still using a ton of historical recipes, and plan to include a bibliography on the blog for those interested in the historical aspect.
- It’s in-world! Which presents all kinds of unique challenges but has been wonderful fun so far. The recipes are written in the voice of Maester Alton, a gourmand of the Citadel.
- Most of the dishes will be canon, but I also had the opportunity to add appropriate dishes where needed.
- My favorite dishes from the new collection: Riverlands Creamed Leeks, Meereenese Soup with Ginger, Flaky Flatbread, Highgarden Dumplings, Stewed Plums, Honeycake, Lysene Poppyseed Pastries, Hipocras, and Myrish Firewine.
Since you, the fellow fans, were such an integral part of building, testing, and tasting the first cookbook, I’m so excited to hear from you. Have you been craving some Braavosi seafood, Dothraki pepper beer, or some gnarly Wildling dishes? Or maybe you’re more keen on Myrish firewine, gilded gingerbread, and chonky crown roasts. Whatever the case, I can’t wait to feast with you all again. :)
The cookbooks has a release date of May 7, 2024, but is available for preorder now:
Preorder the Second Game of Thrones Cookbook!
And here’s what the publisher has to say about the book: