Chelsea Monroe-Cassel

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Chelsea grew up in rural New York, surrounded by cows and an appreciation for small farms. However, her real love affair with food began during a year abroad in Turkey, which sparked a passion for both food and history, as well as leading her to a degree in Classical History. A lifelong artist and fantasy fan, she greatly enjoys foreign languages, treasure hunting, and all things honey. She currently lives in Boston with several other cooks, and even more eaters, including one very happy Manx Cat.

Five Mouth Watering Tips on How to Cook Triggerfish

Tired of fried fish? Jazz up your repertoire of dishes with these tips on how to cook triggerfish.


There was a time when triggerfish remained exclusively in the aquarium. However, chefs and cooks found a way to use it in the kitchen and serve it on the dining table. It has a deliciously delicate flavor to it. The amazing part is that it leaves a sweetish aftertaste on the tongue.


Restaurants rarely

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Published on March 31, 2020 05:19
Average rating: 4.37 · 3,832 ratings · 265 reviews · 10 distinct worksSimilar authors
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Chelsea’s Recent Updates

Chelsea Monroe-Cassel wrote a new blog post

What Does Eel Taste Like?

Are you the adventurous kind of person when it comes to traveling and”living your life”? How about seeing meals? Are you the kind who’d try something Read more of this blog post »
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Goddess
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Too Close to the Sun by Sara Wheeler
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“I don't like to hear cut and dried sermons. No—when I hear a man preach, I like to see him act as if he were fighting bees.”
Abraham Lincoln
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“She filched one anyway, and ate it on her way out. It was stuffed with chopped nuts and fruit and cheese, the crust flaky and still warm from the oven. Eating Ser Amory’s tart made Arya feel daring. Barefoot sure-foot lightfoot, she sang under her breath. I am the ghost in Harrenhal. —A CLASH OF KINGS Medieval Arya Tart Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys … þan kytte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe þe rennyng, & not to styf. —TWO FIFTEENTH-CENTURY COOKERY-BOOKS”
Chelsea Monroe-Cassel, A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook

“natural ingredients.”
Chelsea Monroe-Cassel, World of Warcraft: The Official Cookbook

“Eat hearty, my friends. Winter is coming. George R. R. Martin ”
Chelsea Monroe-Cassel, A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook

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“Faerie is a perilous land, and in it are pitfalls for the unwary and dungeons for the overbold...The realm of fairy-story is wide and deep and high and filled with many things: all manner of beasts and birds are found there; shoreless seas and stars uncounted; beauty that is an enchantment, and an ever-present peril; both joy and sorrow as sharp as swords. In that realm a man may, perhaps, count himself fortunate to have wandered, but its very richness and strangeness tie the tongue of a traveller who would report them. And while he is there it is dangerous for him to ask too many questions, lest the gates should be shut and the keys be lost.”
Tolkien J R R, On Fairy-Stories

“Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies — loaf givers.”
John Ruskin as quoted in the Boston Cooking School Cookbook 1918

“If you want your children to be intelligent, read them fairy tales. If you want them to be more intelligent, read them more fairy tales.”
Albert Einstein

“The value of the myth is that it takes all the things we know and restores to them the rich significance which has been hidden by ‘the veil of familiarity.’ The child enjoys his cold meat, otherwise dull to him, by pretending it is buffalo, just killed with his own bow and arrow. And the child is wise. The real meat comes back to him more savory for having been dipped in a story…by putting bread, gold, horse, apple, or the very roads into a myth, we do not retreat from reality: we rediscover it.”
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“We should consider every day lost on which we have not danced at least once.”
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