Monroe-Cassel - From the Sands of Dorne: A Feast of Ice & Fire Companion Cookbook: George R.R. Martins A Game of Thrones

A Bantam Books eBook Original

Copyright 2015 by Chelsea Monroe-Cassel

All rights reserved.

Published in the United States by Bantam Books, an imprint of Random House, a division of Random House LLC, a Penguin Random House Company, New York.

B ANTAM B OOKS and the H OUSE colophon are registered trademarks of Random House LLC.

Some of the recipes contained in this work were originally published on the authors blog, The Inn at the Crossroads, www.innatthecrossroads.com.

All photographs by Chelsea Monroe-Cassel

eBook ISBN 978-0-8041-8082-5

www.bantamdell.com

v3.1

Introduction

Of all the regions in Westeros, Dorne is the most exotic. Because it lies in the south of Westeros, separated from the rest of the continent by high mountains, Dorne has remained culturally independent from the rest of the seven kingdoms. Dornish identity is full of remnants of their Rhoynish past and has been shaped by a history of resistance to foreign rule. This independent spirit combined with the hot, arid climate has produced a cuisine as bold as Dorne itself.

Hot climates often breed hot tempers, not to mention crops of fiery peppers. That same climate not only calls for quick-to-cook meals, but also refreshing drinks and chilled desserts, the ice for which could be brought down from the mountains and stored in special icehouses.

Foreign influences continue to creep into Dorne as well. Trading galleys gather at Planky Town, where they unload the eastern spices so beloved by the Martells, and fill their holds with citrus, olives, and Dornish wines for Kings Landing and the Free Cities.

I tried to take all of these factors into consideration as I built this collection of recipes, adding dishes that could exist in Dorne based on the Dornish culture, climate, access to trade routes, and connection to historical cultures that may have provided inspiration for the region. This approach includes numerous limitationsfor example, many real world dishes that I might think of as Dornish include tomatoes, which are not found in Westeros. However, the result is a cookbook that is authentic to the world of ASoIaF. In addition to these new recipes, I have included several previously unpublished recipes based on dishes in A Dance of Dragons, and one from George Martins upcoming The Winds of Winter. I hope you find them as delicious and exhilarating as I do. May the fiery peppers leave you feeling Unbowed, Unbent, and Unbroken.

Yours in mutual fandom,

Chelsea

A Note on Fiery Peppers:

Although in our own history peppers were a New World ingredient, they appear in many places in Westeros, predominantly Dorne. Fortunately for many of us, dried chile peppers of a wider and wider variety are increasingly finding their way to markets. So the next time youre preparing to make a Dornish dish, push aside that bottle of generic red pepper flakes and try something new. This list is by no means exhaustive, but is a great place to start exploring the wild world of chiles:

Aleppo peppers, about on par with anchos for heat, have a unique and subtle tartness all their own. A pinch of ground Aleppo pepper makes an ideal topping for just about anything.

Anchos are the dried form of the poblano pepper and are often described as having a sweet, almost raisin-like flavor. They tend to run mild to medium-hot.

Chipotles are smoked, dried jalapeo peppers. That smoky flavor comes through, despite the fact that theyre on the hotter side, making a flavorful addition to any dish.

Birds-eye peppers are tiny, but their heat is long. With as much flavor as burn, they dont overwhelm, but still satisfy those who wish for a more intense heat than the other offerings.

Ghost peppers are perhaps the best-named peppers for a Dornish house such as House Manwoody, with its crowned skull banner. This is about as hot as it gets, and extreme care should be taken when handling them.

Serves 4
Prep: 5 minutes Tortilla: 15 minutes Cooking: 30 minutes