I am holding in my hands the official Game of Thrones cookbook, the Russian translation version from the publishing house MIF. Yes, that’s how pretentious it is! As it is written in the book itself, this is a gastronomic guide to the world created by George Martin in the series of novels “A Song of Ice and Fire”. It was written by fans of this saga, Chelsea Monroe-Cassel and Serion Lehrer.
I want to say that this book is not at all like everything that is on my bookshelf or that I have held in my hands and had the good fortune to leaf through. The peculiarity of the book is that it is intertwined with the saga itself, and therefore also has literary value, bringing the spirit of the Middle Ages to cooking for the reader. There is some unusual feeling that you have touched the pages of books from those distant years.
No, of course, the printing and photographs in the book are modern, but the style of ancient recipes supports the main idea of the book. The photographs are beautiful, but they are not suitable for all recipes. 
For those who cannot find meat from wild bull aurochs, it is proposed to replace it with publicly available beef, and pigeon with duck. For each ancient recipe, a modern version is offered. 
Recipes are divided in the book by region, 
but at the end there is a glossary for types of food: breakfasts, breads and pastries, soups and stews, main courses, desserts, etc. There is also a menu for lunch or a feast in different regions, according to which you can repeat the whole feast at home. 
The recipes in the book are not complicated and can be prepared by any housewife who is more or less familiar with the kitchen. The description of the steps is also quite simple; no special equipment or exotic ingredients are required. 
In general, I can recommend the book to fans of the saga, of course, first of all, but also to those who are bored with ordinary books with recipes and want to plunge into a new, hitherto unknown world.
Yes, and by the way, the syllable in the book also forces me to use phrases that I don’t use in ordinary life. Somehow the book immediately draws you in and fills you with a special atmosphere.
Today I’m without recipes, I just haven’t had time to cook them yet... but I already have a couple in mind, so they’ll definitely appear on the blog J
I hope you find it as interesting as I do J
Publishing house "Mann, Ivanov and Ferber" I waited with conflicting feelings. On the one hand, I really wanted to pick it up and look inside, but on the other hand, I was very afraid of disappointment. So good "A Song of Ice and Fire" that the bar for an official cookbook is set high.About appearance. Everything is perfect here. The A4 format is already familiar to me, dust jacket, coated paper, beautiful illustrations. Very useful thing– bookmark: Publishing house “MYTH” takes care of its readers, not allowing them to get lost in the pages of their publications. In a cookbook, having a bookmark is even more important. No complaints - this book will be a real decoration for your culinary library or a wonderful gift!
General impression. It was enough for me to read a couple of dozen pages to understand: the book is truly magical! It’s as if the authors were transported into the world created by George R.R. Martin, tried the proposed delicacies, studied all the cookbooks of Westeros and cooked it all after returning to their own time. Atmospheric photos, with complex light, most often mysteriously darkened.
The authors of the book are two fans of George Martin's work and the owners of the blog "Inn at the Crossroads" (innatthecrossroads.com). Sarian and Chelsea captivated the famous writer with a range of medieval dishes, which are described in such detail and appetizingly on the pages of A Song of Ice and Fire. And George Martin himself admitted in the preface that he doesn’t know how to cook at all. By the way, don’t even think about scrolling through his address to readers!
Admit it, have you often, when describing medieval dishes, caught yourself thinking that the heroes are eating something so tasty that you would like to join them? I savored meat pie with the characters in the book, drank ice-cold milk with honey and enjoyed lemon cookies. In my thoughts. And with the advent of the book, I had the opportunity to try these dishes for real.
Don’t think that the authors selected the recipes based on their titles and presented them to us as “what Martin’s heroes ate.” No! They studied ancient cookbooks and manuscripts of the 14th-17th centuries, collected information about products, spices and cooking methods. Of course, we will not find in stores wild ox meat, grains of paradise, galangal and other delights that could easily be found in a medieval kitchen. However, the authors offer products that are quite convenient and familiar to us as replacements. In addition, each recipe contains information about the serving size, preparation and cooking time. Would you say that these are small things? Not always, especially for novice cooks.
About recipes. I really liked the fact that most of the recipes are given in two versions - medieval and modern, for the reader to choose from. A small quote from the saga with a description of the dish, a link to recipes that will perfectly complement each other. All these are pleasant moments that permeate the book, creating an atmosphere even at the stage of reading and choosing a recipe. I would like to note the fine work of the translator, who subtly translated ancient cookbooks, while maintaining a style of presentation that is unusual today. These lines really take you back to the past.
In the meticulously thought out world of Westeros, each region has its own culinary traditions, preferences and set of products. Corned beef, legumes, nuts and berries will be on the table of the inhabitants of the Wall; a variety of game and unforgettable pies are offered by the Starks in Winterfell; the desserts of the Arryn Valley amaze the most notorious sweet tooth; ascetic dishes of the Iron Islands from all kinds of seafood and luxurious dishes of King's Landing... Choose where you want to visit and cook!
And a little about the cons... I didn't have enough illustrations. I want to read the recipe and see what happens. Maybe I'm just being sarcastic, but I would really like a photo for each recipe. About a third of the recipes are supplied with photos.
Second, all ingredients are given in cups, spoons, etc. There are no tables with conversion to grams. A novice cook will not immediately understand, 2 tbsp. butter - how much?
And thirdly, there are a couple of recipes with very specific products without substitutions. For example, Dornish snake meat with hot sauce. Even if I tried, I couldn't find the carcass of a rattlesnake. But it was quite interesting to read how it was prepared.
Of course, I couldn't write a review without a recipe.
The most desirable thing for me was the lemon cookies that Sansa liked so much. It fascinated me even on the pages of Game of Thrones. And what was my joy when I found two recipes in the cookbook - medieval and modern.
I chose an old recipe that is based on a recipe for Elizabethan lemon cakes from a 1690 English manuscript.
These lemon cookies are a bit like cupcakes. It is both simple and terribly seductive. Its elegant simplicity and moderate sweetness make it perfect for afternoon tea.
Lemon cookies
Ingredients:
2 ½ cups flour, plus more if needed
2 cups sugar (I used 1 cup)
6 tbsp. butter (90-100 g)
grated zest of 2 lemons
1 egg
2 egg yolks
1/2 cup powdered sugar
1 ½ tsp. milk
Preparation:
1. Preheat the oven to 175 degrees and grease a large baking tray with oil (I lined it with paper.
2. In a deep bowl, combine flour and sugar. Add the butter and chop the mixture, then add the zest, whole egg and yolks. Mix everything thoroughly, adding flour if necessary so that the dough does not stick and can be easily shaped by hand.
3. Roll the dough into balls the size of a walnut and place them on a baking sheet at a distance of at least 5 cm from each other so that they can spread out during baking.
4. Bake for 15 minutes until the muffins are lightly browned on top. Let cool for a minute and then transfer to a wire rack.
5. Mix powdered sugar and milk until smooth. Once the cupcakes have cooled, pour the frosting over them.
The book states that this will make a serving of 36 pieces. I added 1 cup of sugar and I got 30 pieces. There was only enough frosting for 10 pieces, but I covered it generously. If you make the glaze a little thinner, it should be enough. Or feel free to increase the proportion by 2-3 times. When baking, the cookies do not spread much, just a little. So 3 cm will be enough.
The cookies fully correspond to the description both in the trust book and in the Martin saga itself. It’s really easy and simple to get wonderful cookies, rich in lemon flavor and aroma, fresh and melting in your mouth. And if you close your eyes, you can imagine that a feast is noisy nearby, wine is being poured, and the singer’s ballad about the victories of the knights is echoing through the halls... It’s no wonder that Sansa Stark loves them so much.
I want to thank Publishing house "MYTH" for the provided copy of the book.
And at the end I’ll add a quote from George R.R. Martin from the foreword.
“Eat your fill, buddy. Winter is coming."
Feast of Ice and Fire
Duck with lemons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
Sweet lemonade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
Sweet lemonade according to a 17th century recipe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
A modern version of sweet lemonade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207
COAST OF THE NARROW SEA
"Breakfast in Meereen". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210
Bacon buns. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212
Acrids with spicy honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214
Beetroot soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
Romanesque version of beetroot soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
A modern version of beetroot soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216
Tyroshi style honey sticks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219
A Romanesque version of Tyroshi honey sticks. . . . . . . . . . . . . . . . . . . . 219
A modern version of honey sticks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
Winter cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
Elizabethan version of winter biscuits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
A modern version of winter baking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223
Tyroshi style pear liqueur. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226
Cold green drink with mint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228
Traditional version of the drink with mint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228
A modern version of the drink with mint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
Wine with honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230
A FEAST WITH TASTE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232
POINTER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234
MENU. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236
From the publisher
Have you ever imagined yourself at a feast at Winterfell Castle? Would you like to
try lemon cookies in the company of Sansa Stark, share a fragrant pie
with pork with the brothers of the Night's Watch or experience true bliss, bite-
How about the honey sticks that Queen Daenerys Targaryen loves so much? Now you have
there is such a possibility.
"The Feast of Ice and Fire" is a project of fans and experts of the popular saga "The Song of Ice"
and Fire" and lovers of good cuisine Chelsea Monroe-Cassel and Sarian Lehrer, highly
rated by George R.R. Martin himself. Chelsea and Sarian carefully and expertly
reproduce in their book recipes of the amazingly diverse cuisine of peoples, including
inhabiting the Seven Kingdoms and surrounding lands. From the throne rooms in the Royal Garden
Vani with their luxurious delicacies to the frozen North with its warming food
with smoke and the mysterious lands of Essos with exotic oriental dishes - everywhere
a lover of good food will find treats to suit his taste, and a chef will find interesting dishes
and room for creativity.
The menu is based on descriptions of meals from the cult saga, as well as authentic re-
recipes of medieval European cuisine. Soups and stews, pies and desserts - simple
and hearty authentic dishes - adapted in accordance with modern tastes
culinary techniques and will suit your taste. The authors also replaced exo-
tic ingredients to be more affordable, so you don't have to stock up on camel-
live meat, live pigeons or dragon eggs to create dishes, up to
worthy of kings.
The book "A Feast of Ice and Fire" contains more than 100 recipes, divided by region:
Wall: rack of lamb, pork pie, lamb in onion-beer broth, mulled wine, pea porridge...
Feast of Ice and Fire
Wild ox baked with leek (p. 95)
North: beef and bacon pie, honey chicken, wild ox baked with po-
ray, baked apples...
South: Swan meringues, grilled trout with bacon, crouton soup
Lika, tartlets with blueberry filling...
King's Landing: lemon cookies, quail with butter sauce; trout
with almonds, poor man's stew, ice milk with honey...
Mandrel: grape leaves with lamb and mushrooms, duck with lemons, chickpea paste...
Coast of the Narrow Sea: bacon buns, Tyroshi honey sticks, winter cookies, locusts with spiced honey...
Advice from experienced chefs on how to prepare dishes popular in the Seven Crowns
lefts, sample menus, quotes from all five books in the series and, of course, exciting
appetite bright color illustrations - you will find all this in the gastronomic journey -
a guide through the world of the novels "A Song of Ice and Fire".
And remember, winter is coming.
From the publisher
Preface
Come closer. No, even closer. I have a confession to make, a shameful confession -
I don't want to be heard. One more step, like this... Lean over and I’ll whisper to you
in your ear the bitter truth.
I'm a lousy cook.
Here it is, my inglorious secret. All these pages that I wrote about food in the
stories drawn out over years, all lovingly drawn detailed images of dishes -
both ordinary and exotic - all the imaginary feasts that made you
lick your lips... I've never cooked anything like this in my life. Everything was made of words. Weigh-
Sticky meaty nouns, fresh crunchy verbs, wonderful seasoning
from adjectives and adverbs. Words. The substance from which dreams are woven... Very
delicious dreams - no fat, no calories and no nutritional value. Writer's re-
the place for me. But the cooking - excuse me.
However, okay, open up - so to the end: I cook breakfasts well, if
"breakfast" means frying coarsely chopped bacon and scrambling some eggs and
com, cheese and a pinch of Italian seasoning. But when I want to eat pancakes, or
eggs benedict, or, best of all, breakfast burritos with green chile
pepper, I head to my favorite place - the Telekolote cafe in Santa
Fe. Like any normal man, when summer comes I fold under the garden grill
coal briquettes, splash a little incendiary mixture on them and fry them on the stove
covered fire steaks, hot dogs and burgers. At home, well... I can boil an ear of corn-
PS, I can steam vegetables (when necessary), and yes - I also make meat
bread with cheese filling. However, that's where it all ends. Meat loaf - poto-
lock of my culinary skills. When my wife grills a steak, it turns out...
well roasted on the outside and red on the inside. If I grill the same steak on the same
grill - every time I end up with something shapeless in different shades of gray.
Feast of Ice and Fire
Fortunately, my appetite is much better than my culinary skills.
news (which is clear just by looking at my waist, sad as it may be).
Food is one of life's greatest pleasures, and I'm all about pleasure.
Reading is a phenomenon of the same order. This is something worth living for, and if anyone
can link reading and food together... That's why there are so many descriptions in my novels
meals - a trend that, I note, does not originate in the series of novels
"Song of Ice and Fire".
Ten years before the first book of Game of Thrones was published, I took part in
event in the visiting British version of the famous Milford Writers' Workshop.
The story I presented for critical analysis was one of the critics’ character-
dubbed as "gastronomic porn". True, he was British, that is, a man
comes from places where beef is boiled and peas are made into porridge. I always suspected that British Empire, by and large, was formed due to the fact that the English
People began to travel all over the world in search of suitable concoctions.
Chelsea Monroe-Cassel
A Feast of Ice and Fire
The Official Companion Cookbook
Introduction by George Martin
BANTAM BOOKS
Chelsea Monroe-Cassel
Sarian Lehrer
Feast of Ice and Fire
The Official Game of Thrones Cookbook
Foreword by George R.R. Martin
Translation from English by Elena Mishchenkova
PUBLISHING HOUSE "MANN, IVANOV AND FERBER"
MOSCOW, 2014
Published with permission from Bantam Books, an imprint of Random House,
a division of Random House LLC.
Published in Russian for the first time
Monroe-Cassel, Ch.
M77 Feast of Ice and Fire. The Official Game of Thrones Cookbook / Chelsea Monroe-Cassel, Sarian Lehrer; lane from English Elena Mishchenkova. - M.: Mann, Ivanov and Ferber, 2014. - 240 p. : ill.
ISBN 978-5-00057-123-1
“A Feast of Ice and Fire” is a gastronomic guide to the world created by George Mar.
ooze in the series of novels “A Song of Ice and Fire”. Opening it will start your journey from the Wall
tsev and taste the dishes of the Free Cities.
The menu is based on descriptions of meals from the cult saga, as well as authentic medieval
European recipes. Simple and satisfying authentic cuisines different nations, population-
of the Seven Kingdoms and the lands beyond, - soups and stews, pies and desserts - adapted
baths according to modern techniques culinary processing and will suit your taste.
And remember, winter is coming.
All rights reserved.
No part of this book may be reproduced
in any form without written permission from the authorities
Legal support for the publishing house is provided by legal
company "Vegas-Lex"
© Chelsea Monroe-Cassel, Sariann Lehrer, text, 2012
© George R. R. Martin, foreword, 2012
© Translation into Russian, edition in Russian, photos,
ISBN 978-5-00057-123-1
registration. Mann, Ivanov and Ferber LLC, 2014
FROM THE PUBLISHER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
PREFACE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
SUPPLIES IN A MEDIEVAL KITCHEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
BASIC RECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
"Sweet powder". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
"Strong Powder". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
A medieval version of black pepper sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Elizabethan Butter Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
A medieval version of fish sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
"Roux thickener". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Medieval version of shortcrust pastry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Medieval version of sweet dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Lemon shortbread dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
BRIEF DESCRIPTION OF CUISINE BY REGION. . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
"Breakfast on the Wall". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Apple donuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Medieval apple donuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Modern apple muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Buns with raisins, pine nuts and apples. . . . . . . . . . . . . . . . . . . . . . . . . . 41
Elizabethan raisin buns,
pine nuts and dried apple pieces. . . . . . . . . . . . . . . . . . . . . . . . 41
Modern scones with raisins, pine nuts and apples. . . . . . . 43
White bread with a crispy crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Salad "Black Castle". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Lamb in onion-beer broth. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Bean soup with bacon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Traditional version of bean soup with bacon. . . . . . . . . . . . . . . . . . . . . . . 52
773
1
"...Food is one of the greatest pleasures in life, and I am all for pleasure with all my heart. Reading is a phenomenon of the same order. It is something worth living for, and if anyone can connect reading and food together... "
George Martin
I really love beautiful and interesting books in cooking. I recently got my hands on another one book novelty and I really want to tell you about it. And not only tell you, but also treat you to delicious dishes that I prepared according to the recipes published in this book. But first things first. I just want to note in advance that this book will be of particular interest to those who are fans of George Martin and his series of novels, the popularity of which has increased thanks to the film adaptation of the books and the release of the series “Game of Thrones.”
Meet the official Game of Thrones cookbook!!!
"A Feast of Ice and Fire" is a gastronomic guide to the world created by George Martin in the series of novels "A Song of Ice and Fire". Having opened it, you will begin your journey from the Wall to the south - to King's Landing and Dorne, then, crossing the Narrow Sea, you will find yourself at the feasts of the Dothraki and taste the food of the Free Cities.
The idea of creating a cookbook came to George Martin's mind more than once. He first thought about it around 1996, but the chances of this cookbook ever appearing were about the same as publishing his book on car repair or programming. And yet, it happened thanks to Sarian Lehrer and Chelsea Monroe-Cassel. The girls began to make the writer’s dream come true by creating their own culinary blog called “Hotel at the Crossroads.” Here they published recipes and photos of those dishes mentioned on the pages of George Martin's novels. They also hunted for recipes in medieval cookbooks with crumbling pages and compared each of them with modern versions of dishes, ingredients and processing techniques.
One day, at a regular meeting with his fans in Boston, two girls approached George Martin with a basket full of lemon cookies, meat pies and other goodies. As you already understood, it was Sarian and Chelsea. As a result of the ensuing friendship, the book that I now hold in my hands was born.
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What did I like most about the book, besides the recipes and colorful pictures ready-made dishes is that the authors have adapted many recipes to modern life, immediately indicating the interchangeability of certain products. In this case, you can prepare both a medieval version of the recipe and a modern version.
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The menu is based on descriptions of meals from the cult saga, as well as authentic recipes from medieval European cuisine. Soups and stews, pies and desserts - simple and satisfying authentic dishes.
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Each recipe is accompanied by a quote from the book, which makes cooking more fun and interesting. After all, when you try this or that dish, you become a participant in an entertaining game where you can imagine yourself having a meal with your favorite characters from George R.R. Martin’s novels. Today you have breakfast with hard-boiled eggs in brown shells with toast and a piece of ham on the Wall, tomorrow you treat yourself to lemon cookies in King's Landing, and for lunch you will prefer to visit Dorne and taste fragrant grape leaves with lamb and mushrooms. So, friends, I wish you interesting travels and delicious culinary discoveries with the book “The Feast of Ice and Fire.”
I, too, did not remain indifferent to such wonderful recipes and prepared dinner in the style of the Feast of Ice and Fire. I want to say right away that I chose the recipes at random, and not one of them disappointed me, but what happened in the end - see for yourself.
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Leek soup
The wedding feast opened with leek soup, followed by a salad of green beans, onions and beets.
"Storm of Swords"
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Chicken in honey
“Are you hungry again?” There was still half a chicken in honey left on the table. John put out his hand to break off the leg, but suddenly changed his mind. He stabbed the carcass with a knife and threw it on the floor between his legs. The ghost obediently and silently sunk his fangs into her.
"Game of Thrones"
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Honey cookies
For dessert, Lord Caswell's servants brought out from the palace kitchen trays of pastries, cream swans and burnt sugar unicorns, lemon rose curls, honey gingerbread and blackberry cakes, apple crumbles and cream cheese circles.
"Clash of Kings"
