The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) - Hardcover

Kistler, Alan

Hardcover

ISBN 10: 1440538727 ISBN 13: 9781440538728

Publisher: Adams Media, 2012

Synopsis

An Epic Culinary Journey to the Heart of Westeros!

Eat like a Lannister. Brew spirits to warm you in the coming winter. Treat guests to exotic sweets and alchemy-inspired cocktails. With this collection of hearty meals inspired by George R. R. Martin's A Song of Ice and Fire series, it's all possible! Every dish finds its roots in the pages that brought Westeros to life, including:

• Arbor Red Wine—the finest spirit in the Seven Kingdoms
• The House of Stark's Venison, Apple, Cheddar Plaits—savory meat pies, fit for any Warden of the North
• The Imp's Wild Strawberry Fool—a dessert light enough to make Tyrion smile
• Wilding Grilled Pork Chops with Stir-Grilled Apples—the meal of choice at Craster's Keep
• Tears of Lys—the concoction of choice for bartenders and assassins alike

Feast your imagination on entrees, desserts, snacks, and drinks that will make your fantasies a reality!

About this title

Review:

Featured Recipe: Pentoshi Mushrooms in Butter and Garlic

"Even when he fears that he is being led into a trap and that the dish before him may be poisoned, Tyrion cannot help but acknowledge his desire for just a taste of it. The mushrooms before him glistening with butter and smelling of garlic make his mouth water, and it’s nob wonder. Poisoned or not, this savory dish would tempt just about anyone." (A Dance with Dragons, Chapter One)

Serves 4

• 4 large portobello mushrooms with stems
• 6 tablespoons (3/4 stick) unsalted butter, divided
• 4 large white onions, finely chopped
• 10 cloves garlic, finely chopped
• 1 cup arborio rice
• 5 cups vegetable stock or water
• 2 tablespoons grated imported Parmesan cheese, preferably Parmigiano-Reggiano
• Salt and freshly ground pepper to taste
• 1 bunch scallions, finely chopped
• Scented olive oil, such as truffle oil, garlic oil, or herb oil (or very good extra-virgin olive oil)

1. Finely chop the stems of the mushrooms. Set the caps aside. In a large saucepan, melt 5 tablespoons of the butter, and sauteÅL the onions and garlic over medium heat until translucent, about 2 minutes. Add the chopped mushroom stems, and saute a minute longer. Season with salt.
2. Add the rice. Stir well to coat, then add 1 cup of stock and stir until the liquid is mostly absorbed. Add another cup of stock, stirring constantly, and allow the rice to absorb it. Continue adding stock cup by cup, until all liquid is used and rice is tender, but still a little firm to the bite in the middle (about 25 minutes). Stir in remaining 1 tablespoon butter and the cheese, and season to taste with salt and freshly ground black pepper. Set aside.
3. Slice the portobello caps paper-thin. Divide risotto into 4 bowls, immediately sprinkle with the shaved portobellos, and garnish with scallions and a drizzle (about 2 teaspoons) of truffle oil (or other flavored oil).

A Word of Wisdom

Need to know your mushrooms? Creminis are just young portobellos; both are nutty, and gourmand favorites. Fluted oyster mushrooms have a more subtle flavor. Any young mushroom can be called a button, but chefs usually reserve the name for the white button variety. White mushrooms are simply button mushrooms with the caps fully opened.

About the Author:

Alan Kistler co-hosts the weekly podcast Crazy Sexy Geeks and writes the "Agents of S.T.Y.L.E." column on Newsarama.com. A pop-culture historian focusing on sci-fi/fanstasy, Kistler has been featured on CNN, in New York Daily News, and on NPR Radio 360. He lives in New York City.

About this edition

• Publisher: Adams Media
• Publication date: 2012
• ISBN 10: 1440538727
• ISBN 13: 9781440538728
• Binding: Hardcover
• Number of pages: 256