When Chelsea Monroe-Cassel began chronicling the foods of Games of Thrones for her punnily named cookbook A Feast of Ice and Fire, she looked for culinary inspiration in the recipes of the Middle Ages.
We’re talking properly medieval stuff. The sorts of recipes that assume you’ll be killing your own goat and will know by habit how to roast it, and that you’re already equipped with a kitchen where meals are prepared in cauldrons and curing salt is on the cutting edge of cooking technology. “They don’t have timings, they don’t have ingredients, they don’t have quantities,” Monroe-Cassel says. “So you have to pore through all kinds of related material to treasure hunt for details.”
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