We are venturing once more into the farthest reaches of the Milky Way galaxy, where no cookbook has gone before…
About the Book
First of all let me just establish from the first that this is in no way meant to replace the original ST cookbook from the 80s, written by Ethan Phillips and William J. Birnes. That collection of recipes is much loved by fans, and rightly so! It was pretty trailblazing when it was put together, and I personally love all the little snippets of behind-the-scenes intel.
Instead, this new Star Trek cookbook is entirely in-world, with the occasional overlap of dishes between this and the prior book, but entirely new recipes. I wanted to honor the cookbook that came before, but make sure that this book could stand alone if it were the first Star Trek cookbook a fan added to their shelf.
As a long-time Trek fan, I’ve toyed with the idea of a cookbook like this for years, and I was so excited when I finally got the call! As always, I started with the most canon and most popular dishes from the world, and then grew the recipe collection from there, using in-world ingredients as a guide. It’s presented as a Starfleet-sponsored collection of recipes from across multiple quadrants and cultures, intended to foster better understanding of different species from a human perspective with its Earth-centric ingredients. Above all, I wanted it to embrace the best of Star Trek and its core message of hope, acceptance, and exploration in the spirit of gastrodiplomacy.
My Favorite Recipes:
Fettran Risotto, Bajoran Groatcakes with Squill Syrup, Katterpod Noodle Bowl, Ktarian Pudding with Amber Spice Crumble, and Klingon Bloodwine. AND the Uttaberry Cruffins.
What People are Saying: