Star Trek CookbookStar Trek Cookbook
Title rated 3.25 out of 5 stars, based on 9 ratings(9 ratings)
Book, 1999
Current format, Book, 1999, , No Longer Available.Book, 1999
Current format, Book, 1999, , No Longer Available. Offered in 0 more formatsThe ultimate gift for Star Trek fans, this is a fun, easy to use, and indispensable guide to the food of the stars—for the Earthbound.
Is there one food that humans, Klingons, Bajorans, and Vulcans would like? If so, what would it taste like? How would you prepare it? Could you find all the ingredients locally?
This is the task that faces Neelix, chef for the USS Voyager, every time he takes on the challenge of trying to feed its crew of 140 food critics. But over the course of their journey, Neelix’s learned a few tricks of the trade. He had to, just as a matter of self-preservation.
Ethan Phillips, in the persona of Neelix, and William J. Birnes, the New York Times bestselling coauthor of The Day After Roswell, throw wide the vaults of interstellar haute cuisine, revealing for the first time the secret preparation techniques behind all those exotic dishes and drinks. The favorite foods of characters from several classic Star Trek series and movie are here, all adapted for easy use in twentieth-first century kitchens.
A collaboration between the best-selling author and the actor who portrays Voyager's Neelix reveals the secret preparation techniques behind interstellar dishes and drinks sampled by both the ship's crew and the patrons of Quark's Deep Space Nine bar. Original.
Reveals the secret preparation techniques behind interstellar dishes and drinks sampled by both the crews of Federation starships and the patrons of Quark's bar, and offers recipes adapted to more locally available ingredients
Is there one food that humans, Klingons, Bajorans, and Vulcans would like? If so, what would it taste like? How would you prepare it? Could you find all the ingredients locally?
This is the task that faces Neelix, chef for the USS Voyager, every time he takes on the challenge of trying to feed its crew of 140 food critics. But over the course of their journey, Neelix’s learned a few tricks of the trade. He had to, just as a matter of self-preservation.
Ethan Phillips, in the persona of Neelix, and William J. Birnes, the New York Times bestselling coauthor of The Day After Roswell, throw wide the vaults of interstellar haute cuisine, revealing for the first time the secret preparation techniques behind all those exotic dishes and drinks. The favorite foods of characters from several classic Star Trek series and movie are here, all adapted for easy use in twentieth-first century kitchens.
A collaboration between the best-selling author and the actor who portrays Voyager's Neelix reveals the secret preparation techniques behind interstellar dishes and drinks sampled by both the ship's crew and the patrons of Quark's Deep Space Nine bar. Original.
Reveals the secret preparation techniques behind interstellar dishes and drinks sampled by both the crews of Federation starships and the patrons of Quark's bar, and offers recipes adapted to more locally available ingredients
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- New York : Pocket Books, c1999.
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