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A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook. Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast.

A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef.

These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region:

• The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge
• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples
• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts
• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey
• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste
• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts

There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.

Includes a Foreword by George R. R. Martin

Dragon King Founder, Frenchie Jin, was inspired as a young man by the Lone Wolf and Cub series which sparked his interest in swords. To honor his hero, Dragon King faithfully reproduces Ogami Itto's katana with a forged and functional blade.

Simple yet powerful in its design, the distinctive blackened abalone (awabi) shell tsuba contrasts against the highly polished fuchi and kashira etched with Japanese Dogwood blossoms. The tsuka is wrapped in black cotton over white same (rayskin) with silver dragon menuki.

The 28 3/8” forged blade is sheathed in a black ribbed saya featuring a silver steel kojiri with etched Japanese Dogwood blossom motif matching the katana. Black buffalo horn koiguchi and kurikata with black sageo complete the saya. Included is a silver kozuka (small knife) etched with the Japanese Dogwood blossom motif. Sword collectors and fans of the series will appreciate the effort to replicate this piece.

Kozuka Overall 7 3/8” Blade 3 3/8” Handle 4”

Made by Dragon King

Key Features:
* Faithful reproduction of the Ogami Katana
* 28 3/8" Forged Steel Blade
* Traditional Handle Construction

Measurements:
Overall: 41"
Blade Length: 28 3/8"
Handle Length: 11 1/4"
Weight: 2 lbs 8 lbs
Sori: 1"
Blade Steel: T10
Hrc Edge: 60
Hrc Back: 40