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The Star Trek Cookbook Hardcover – Sept. 20 2022

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• Print length 192 pages
• Language English
• Publisher Pocket Books/Star Trek
• Publication date Sept. 20 2022
• Dimensions 20.32 x 1.78 x 25.4 cm
• ISBN-10 1982186283
• ISBN-13 978-1982186289
• See all details

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About the author, product details.

• Publisher ‏ : ‎ Pocket Books/Star Trek (Sept. 20 2022)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 192 pages
• ISBN-10 ‏ : ‎ 1982186283
• ISBN-13 ‏ : ‎ 978-1982186289
• Item weight ‏ : ‎ 803 g
• Dimensions ‏ : ‎ 20.32 x 1.78 x 25.4 cm
• #464 in Celebrity & TV Show Cookbooks
• #566 in Special Occasion Cookbooks (Books)
• #13,011 in Home & Garden (Books)

About the author

Chelsea monroe-cassel.

A lifelong artist and fan of fantasy, Chelsea Monroe-Cassel found an outlet for her multifaceted creativity with the Game of Thrones food blog, Inn at the Crossroads. It was so successful that it quickly spawned an official cookbook, which has received rave reviews from fans and critics alike. Like the literature she loves, Chelsea's work is a synthesis of imagination and historical research. She is now focused on bringing other fantasy worlds to life through food, photography, art, and digital media.

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The Trouble With Trek Food

The best cookbooks help us learn and think about their subjects. The new Star Trek cookbook, sadly, only reaches for the food coloring.

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When I was a kid I used a Fisher Price recorder to tape the opening scenes of Star Trek: The Motion Picture as the VHS played on our big TV, so that alone in my room I could listen back to Kirk and Scotty’s terse exchange and ambient but excessively long shuttle trip to the retrofitted USS Enterprise. Aside from Jerry Goldsmith’s iconic swelling score, I’m not sure that as a child, I really liked this movie, or even that scene. More so it was a distraction, or like hanging out with friends who didn’t demand anything. Looking back now, the gesture of making and listening to a low-quality audio recording of the oft-cited most boring Star Trek film is just completely over-the-top, yet emblematic of the emotional intensity I felt toward Star Trek at the time, and occasionally still muster. This extreme intensity, however, couldn’t get me to want to cook from a Star Trek cookbook.

The food on Star Trek fundamentally looks terrible, from the vaunted live worms that comprise Klingon gagh to the gelatinous cubes wobbling around the original Enterprise mess hall. Slime on a stick on the Deep Space Nine station promenade? Those omelets Will Riker made that everyone thought were awful? No level of fandom could possibly make me want to eat these things, let alone make them.

My aversion, however, may put me in the minority. Because everyone eats, and because eating is a social activity, food is a key component of worldbuilding. This is especially true of stories and franchises set elsewhere: in the past, in the future, in places that don’t actually exist. And as rights holders have expanded their methods for getting fans to spend money, pop culture cookbooks became their own cottage industry . Into this trend comes Chelsea Monroe-Cassel’s Star Trek Cookbook: Culinary Adventures in the Final Frontier , which hit shelves on September 21. Monroe-Cassel, a progenitor of the franchise recipe golden age, began the Inn at the Crossroads blog in 2011 to share recipes for the foods referenced in George R. R. Martin’s book series A Song of Ice and Fire, which was adapted into the TV show Game of Thrones that year. The blog expanded to cover foods from other fictional properties, spurring numerous cookbook projects from Monroe-Cassel, including those inspired by the video game Overwatch , doomed 2000s Joss Whedon sci-fi show Firefly , and Star Wars .

The Star Trek Cookbook is lightly bound by the conceit that Monroe-Cassel is a “gastrodiplomat” lecturing Starfleet cadets about how to further the Federation’s exploratory and expansionist goals through sharing a meal with representatives of other planets. The dishes themselves are all references I could ID from a lifetime of consuming Star Trek, but each dish’s franchise origin is noted. The book is organized by dish type, and not Star Trek series, era, or culture. In theory this makes it more usable for its intended purpose, that is, making and eating the food. This is (ugh) logical for a cookbook, and some of the recipes in here are good. Cardassian Regova eggs , for example: I boiled them, cracked the shells, and submerged them in dye diluted in water until they emerged a pretty, webby green. Spiked with some frilly bits of lettuce they looked striking; maybe I’d serve them at a Halloween party. They were also okay devilled eggs, and I learned a new trick: that you can slice off the tops and prepare them vertically.

But they’re also just devilled hen eggs, and nothing in the filling (yogurt, red pepper, garlic) makes them anything other than superficially a little weird. Everything about how the food looks — the plating, the reliance on dyes, the lightly modernist approach — broadcasts alienness, in a sci-fi aesthetic way. But making a traditionally structured cookbook with solid recipes for kinda odd-seeming food falls short of this project’s full potential, since nobody is going to a Star Trek cookbook first and foremost because it’s a cookbook.

What the best cookbooks do is help us learn and think about their subjects. For example, what could the shifting presentation of food on Star Trek through 12 series and 13 films, along with comic books, novels, action figures, games, and a Vegas attraction that closed in 2008, tell us about the growth and evolution of the franchise? Or, what can we understand about Klingons, Vulcans, Cardassians, Bajorans, Romulans, or Ferengi by putting their foods into dialogue? Aside from being the nerdiest sentence I personally have ever written, and that’s saying a lot, cookbooks are perfect venues for exploring these kinds of questions. But the Star Trek cookbook is just trying to give fans the opportunity to pretend they’re eating foods seen and mentioned on Star Trek. Aside from nailing the look of the eggs, which Monroe-Cassel does, this is all a polite fiction, because Regovas and their eggs do not exist.

For properties like The Lord of the Rings and Game of Thrones , which are based on our world, with food references derived from a well-preserved history of English cookery, recreating dishes will be almost literal by default. In contrast, Star Trek at its most infamous and arguably successful offers parables for real life’s moral, ethical, and political dilemmas. Often the basic Trek setup is that the Federation and some alien other must learn to accommodate and understand one another, that both their positions have value. Food and dining have long been tools of real-life diplomacy ; look at elaborate White House state dinners, and so on. The imagined gastrodiplomat premise of Monroe-Cassel’s book is acting out this pantomime — but in the world of Star Trek, where the food on 24th-century starships is replicated and not cooked. It’s impossible to know, exactly, what the human foods of this period will be like, the same way the Victorians can’t have predicted Charms Blue Razz Berry Blow Pops. The technology just wasn’t there, and nor was the inclination.

Also, most of the food in this fictional world is literally alien. It’s grown and manufactured on planets no one alive today will ever reach, produced by cultures with biologies and political, moral, ethical, and economic systems that are shaped by factors we can only guess at — badly, probably, given how unlikely it is they’d resemble our own. The most fictional idea on Star Trek is that “new life and new civilizations” from outer space are incredibly compatible with Earth’s human society, even in how they are different. Just the idea that these alien races have food items and food cultures in the ways that are recognizable to us is a bit of a fancy. Who says aliens would name the things they eat, or prepare them, or have preferences?

All of this would be nothing more than the basic science fictional buy-in, but here the premise of Star Trek ’ s food comes to us as a cookbook, which is a form that reproduces a certain kind of knowledge . The book is bound by those conventions, and Monroe-Cassel is bound by further, practical parameters: what’s available to readers right now, on Earth.

Let’s take gagh, the Klingon dish of live worms. Gagh is textually, in Star Trek, disgusting to the human characters. In its first appearance, the second-season Next Generation episode “A Matter of Honor,” Riker (of the gross omelets) does an exchange program on a Klingon ship, and everyone makes fun of him for having to eat gagh . Even the Klingons he meets are like, “Oooh, human, are you going to eat gagh?” And Riker, having bravado, earns their respect by eating gagh with gusto.

There’s a political reading to be made here. Star Trek depicts a multicultural world that mirrors our own in a lot of ways, and back on our actual Earth, foods from distant places have a long history as tools of cultural diplomacy and exploitation . One of the constant thematic tensions in all eras of Star Trek is the extent to which Starfleet is an exploratory and diplomatic endeavor, and to what degree it is a military outfit. Often the takeaway is that it’s a gray area; Starfleet is either, or both, when it suits them (meaning both in canon and in production). Riker earning respect on the Klingon ship by eating their gross foods feels a little T. E. Lawrence , where the latter’s appreciation for Arabian cultures (and boys ) was a byproduct of and adjunct to establishing an early-20th-century British presence around the collapse of the Ottoman Empire. In Star Trek, Klingons are depicted as the ultimate other. Jean-Luc Picard quipping (in Patrick Stewart ’s RP ) as the camera pans over the awful-looking Klingon foods, “We know so little about them. There really is so much to learn,” reinforces the comparison.

While Riker isn’t making a direct effort to colonize the Klingon homeworld or undermine their empire, he is part of a cultural diplomacy to draw allies and member planets further into the Federation. In “A Matter of Honor,” nothing sinister is canonically happening via the crew exchange itself. But to a viewer in 1989, or now, the subtext of Riker being dropped into the Klingon ship’s mess hall is going to evoke a memory of the orientalist trope of a traveler to a distant land becoming enmeshed in the cultural milieu while drawing this place and its people into the visitor’s sphere.

So there’s a lot to unpack around gagh that could actually reveal much about Star Trek, and because Star Trek is a product of our culture, therefore, ourselves. But of course, no cookbook produced in the U.S. is going to share recipes for live worms. Instead, Monroe-Cassel recreates gagh out of udon. These long, thick noodles look, yes, a little wormy, and they can have a slimy texture when dressed correctly. If you’re looking at a still image of a plate of gagh from Star Trek, they passingly resemble long noodles, slickly coated. But gagh isn’t noodles — it’s worms. The project hinges on simply replicating the look of gagh, and something is lost in this translation.

Even as I was dyeing my Regova eggs, the new Star Trek cookbook felt off to me. It does feel weird to be excited to eat Cardassian food at all, in light of their arc as imperialists whose occupation of the planet Bajor led to a system of slave labor camps and, ultimately, genocide — I mean, it’s all pretend, this didn’t happen. But sci-fi generally, and Star Trek perhaps especially, is often firmly allegorical. It would be difficult to cover the breadth of its alien cuisines and not run into ethical questions, even if Monroe-Cassel chose to skirt them. After all, the book’s major selling point is in some ways its posture of authority — so what wasn’t clicking?

I found the answer in the Star Trek Cookbook — another one, from 1999, co-authored by Ethan Phillips and William J. Birnes. This book embodies what struck me nearly two decades ago as an embarrassing variety of camp: There’s a simpering alien with airbrushed spot makeup and orange Nehru collar on the jacket, badly edited against a sculptural tablescape that’s giving late-’90s b’nai mitzvah buffet that’s badly pasted against a starry-sky background. Also, the recipes have always struck me as attempts to “ normalize the absurd .” In my memory, this felt awkward.

The alien on the cover — wearing a costume that looks like it’s made of the moquette they use to upholster the seating on the London Underground — is Neelix, a character portrayed on Voyager (1995-2001) by co-author Phillips. Neelix, the shipboard cook on USS Voyager, is one of the more annoying characters in Star Trek, and maybe the most annoying depending on one’s tolerance for peppy boy geniuses and floppy-vigged cosmonauts, keptin. The book’s premise is that Neelix is writing down his recipes and recollections from serving on Voyager, along with some archival information he dug up about the dining preferences of the crews of the original Enterprise from TOS, The Next Generation ’s Enterprise-D, and Deep Space Nine. A running joke on Voyager is that Neelix is an awful chef and the crew hates his cooking. But, maybe that’s not the point. “As a chef,” he writes, “I could surprise them with a taste of home tucked away inside some alien morsel.” Yet “as morale officer, I now know a little bit more about them, which would help me reach out in a personal way when they needed support and kindness.”

Contained within this frame, Phillips and Birnes’s effort is basically a Star Trek food sourcebook, in-universe and out. Because Phillips is a cast member, he has access to other Trek cast members and crew. So the book contains not just recipes referring to Star Trek shows, but also sections from Voyager props master Alan Sims and Deep Space Nine props master Joe Longo , and recipes from various Trek cast members. For example, Leonard Nimoy provides a “Kasha Varnishkas à la Vulcan.” “My favorite dish,” he writes, “handed down by my mother, who brought it from her village in the Ukraine, which is a small town in Western Vulcan.” Ha ha — but also, Nimoy is one of the most beloved figures in the history of Star Trek, behind arguably the most beloved of its many beloved characters, the one that set the blueprint for Star Trek’s approach to communicating alienness: a mostly human-looking man whose style and tone marked him, for the audience, as different.

Behind the joke about Western Vulcan is Nimoy’s biography as the son of Ukrainian immigrants who were Orthodox Jews. He famously brought aspects of Jewish ritual into his performance as Spock, and the recipe attests to just how inseparable this identity was from the formation of the character: Kasha varnishkes is a totem of Ashkenazi heritage . Likewise, the mannerisms and affect Nimoy brought to Spock, a character who is a minority nearly everywhere he goes, and never allowed to forget it, feel truer for his personal history. The inclusion of a recipe like this — one of many from various cast members, although I can’t say I’m as charmed by James Doohan’s “Scotty’s Lemon Chicken” — shows that Star Trek is more than the sum of its parts. This book is not merely about the foods on Star Trek; it is about the foods of Star Trek, and I now find the earnestness of this moving, whereas I once found it, like, kinda cringe.

Still, this book is weird and unpolished. It looks pretty bad and is functionally useless as a cookbook. It is organized by series, and then subdivided into characters; the recipes in each section loosely relate to that character, sometimes in a drawn-out way. There are no pictures, only fuzzy grayscale stills from various series and a few complementary settings from the props department. It’s almost as if you’re not supposed to make the food at all, and aside from me at my next themed dinner party, it would be unshocking if relatively few people have.

Monroe-Cassel’s book, on the other hand, looks and reads like a contemporary cookbook. It’s clean and white in its overall presentation, with hyper-compartmentalized recipe pages where the formatting does a lot of heavy lifting. The photography is bold, colorful, and a little abstract , focusing on the textures of the foods, with a few top-down shots, such as you’d see in 2010s Bon Appétit or on Instagram . Both volumes are distinctly of their time both in their treatment of Star Trek, and as cookbooks.

The contrast is clearest in a recipe for quadrotriticale salad, a dish Monroe-Cassel teased on Twitter in 2021. It’s a food first referenced in “The Trouble With Tribbles,” one of the most iconic original series episodes. “Tribbles” is a good place to start if you’ve never seen any Star Trek, TOS or otherwise, and if you’re writing a Star Trek cookbook, you can’t not have a quadrotriticale recipe.

In the show, quadrotriticale is a fictional hardy modification of the real-life triticale wheat-rye hybrid grain, and so Phillips and Birnes provide a recipe for quadrotriticale bread, joking that if you can’t find quadrotriticale at your Earth supermarket, blending whole-wheat and rye flour is a fine approximation. Monroe-Cassel’s take is a salad that uses honey and beet juice to transform carrots into wormy tendrils, and butterfly pea flower powder or food coloring to make the quadrotriticale blue. Monroe-Cassel also says you can “add the grain of whatever hue you choose to this recipe,” which must be a whimsical Star Trek way to say you can use something other than the recommended couscous. I used pearled barley and gel food coloring. I did not get the delicate look from the photo, but a garish blue that felt almost violent.

This salad is easy if time-consuming to make, and as Monroe-Cassel writes, its components (carrots, quadrotriticale, dressing, optional decor) can be prepared in advance. With honey in the dressing and the carrots I found it pretty sweet, and went back and added mustard to balance it. Even still I didn’t enjoy it, but that’s personal preference. Either sweet blue food is for you, or it isn’t. Regardless, the dish’s point isn’t how it tastes, but dinner theater. Its plating is pulled from the modernist era of 10 to 15 years ago, with its scientific sheen and laboratory exactitude complemented by a winky playfulness: Looks like this, but it’s really that. Looks like futuristic blue grain from the outskirts of the quadrant, but it’s just dyed couscous.

It is wild, and says very much about fandom’s recent trajectory, that the 1990s book written by a Star Trek cast member with loads of institutional support and input feels somehow precarious and messy with unbridled wonder and enthusiasm, while the one written by a fan in 2022 is an orderly, rational, respectable attempt to make Star Trek feel contained and palatable.

What I don’t think it says much about is Star Trek: Something that’s been with us for decades, in so many iterations, shaped by so many people, can’t be any one thing , and it would be foolish to insist on essentialist readings of what Star Trek is, or does. These are both Star Trek cookbooks, after all — but perhaps the Star Trek cookbooks appropriate for their eras.

Monroe-Cassel’s book will be embraced by some type of fan. It gives Star Trek, forever shorthand for loserdom, a socially acceptable veneer in its clarity, its straightforwardness, and its conventional approach and organization. None of the recipes I made were bad: They weren’t for me, but somebody’s going to like them. (Into grains on a salad; wish they weren’t blue.) But the book from 1999 feels so much weirder, so much fuller of pleasure at the expansiveness of the Star Trek franchise and the specificity of its details. This is what I have always loved about Star Trek, too. Which is probably why I was so embarrassed by that book: its implications. Please don’t let them know I listen to crackly audio of that long-ass nearly pornographic shuttle sequence alone in my bedroom.

And yet both books are parafictions, per art historian Carrie Lambert-Beatty, where “real and/or imaginary personages and stories intersect with the world as it is being lived,” and presented as fact. Parafictions, Lambert-Beatty writes , “prepare us to be better, more critical information consumers.” No Star Trek cookbook requiring the approval of its rights holders would go there. That makes these projects, especially Monroe-Cassel’s, exegetical. They collapse the fiction of the canon and the facts of its artifice for the purpose of knowing the material on some deeper level. This is only one of several ways of being a fan, but it certainly is the most profitable.

Inevitably, when I consider how I feel about fannish tie-ins, and just what being a fan means to me, I think of a particular scene from Star Trek. In the 1994 film Generations , the android Data, who’s spent his series arc on a quest to achieve humanity, has just developed emotions, and goes to the shipboard bar to test out this new ability.

The bartender, Guinan, sets down a tray with decanter, and asks, “Something new from Forcas III ?”

Data gags on the drink and cries, “I hate this! It is revolting.”

Guinan asks him if he wants more, and Data, who seems delighted, sets his glass back on the table: “Please.”

Looking forward to the next Star Trek cookbook.

A Simple and Delicious Nasi Ulam Recipe

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The Star Trek Cookbook Review + Author Interview: An impressive way to bring the final frontier’s cuisine to your table

The Star Trek Cookbook review + interview with author Chelsea Monroe-Cassel

A Star Trek­ -themed cookbook is not a new idea, as the first Star Trek Cookbook came out in 1999, but it’s one that holds appeal as more and more Star Trek is released. After all, one of the things that populate Star Trek sets are a variety of exotic alien foods. Surely, you’ve wondered what any number of these far-out recipes might actually taste like. Now, the Star Trek Cookbook by Chelsea Monroe-Cassel – who has previously authored cookbooks based on Game of Thrones, Star Wars, Firefly, The Elder Scrolls , and other franchises – helps answer that question by bringing these interstellar recipes to your table.

The first thing that struck us was the excellent quality of this book. The 176-page hardcover is colorful, well-designed, easy to follow, and inclusive of any one of the Star Trek shows – even recent productions like Star Trek: Picard and Lower Decks . There are even a few recipes from non-canon media, like Star Trek Online and select Star Trek novels; the inclusion of these items really helps the book feel like it respects all Star Trek , not just Star Trek that’s strictly canon.

You can try your hand at making dozens of items, and the book nicely categorizes these items by type: sauces and garnishes, sides, starters and snacks, soups and stews, breads and baked goods, main courses, desserts, and drinks. There is even a section dedicated to explaining which items within the book go well with each other, so you can prepare a proper menu. Throw in the tongue-in-cheek in-universe introduction by the author (noted as a “gastrodiplomat”) as she addresses a room full of cadets, and you have a great presentation by this book.

You’ll find each recipe describes where in Star Trek lore the food was seen, which culture it comes from, the difficulty level of the recipe, and what other recipes in the cookbook pair well with it (a neat touch that lends itself to Star Trek -themed get-togethers), cooking directions, a description of the food, and tips on how to present it. Suffice to say, each recipe gets a fairly elaborate entry, and it’s this attention to detail that makes this book really stand out. Each menu item gets a super-sharp full-color photograph (taken by the author herself) along with its information. Again, great presentation! Clearly, a lot of time and care went into crafting this book, so it’s easy to recommend for food lovers everywhere.

Monroe-Cassel took the time to sit down with us to talk about her Star Trek Cookbook , how certain items made the cut, her love of Star Trek , and what she hopes people get out of this publication.

Treknews.net: Probably the first question for anyone who opens this cookbook: how do you select what goes into the book?

Monroe-Cassel : It’s a little tricky. I went through and I made a short list of everything I knew people were expecting. The gagh, the plomeek soup, things like that. But Memory Alpha and Memory Beta were absolutely key to filling out the list. Shoutout to everybody who contributes to those sites. And then once I got the green light to talk about the project, I asked people online about what they wanted to see in the book. From there, it’s a lot of recipe testing to see what works, and to make sure the cookbook is balanced so that you don’t have too many of one type of recipe.

Besides describing how to make a certain recipe, I like to use the little bit of worldbuilding power I’m allotted with these projects to make an itty-bitty difference. Take the Starfleet Food Rations, for example. People always wondered what they were made of in canon, but it was never clearly defined. Memory Beta says they might have some Andorian influences in its recipe, but then I asked myself, ‘why would those food cubes show up so often on the Enterprise in the Original Series ?’ So, my little worldbuilding blurb in the book says the cubes were inspired by Andorian foods, but Starfleet ultimately made the cubes their own. It’s stuff like that that I hope helps answer some questions for people.

TrekNews.net: You are clearly knowledgeable about Star Trek . Do you have a favorite episode or movie?

Monroe-Cassel : I think there is something to like in every Star Trek ! I think because the overarching message of Star Trek is hope, exploration, and camaraderie, it’s incredibly appealing, especially during some of the real world’s darkest days. I’ve always been a fan of escapism, be it fantasy or sci-fi or anything else. It’s nice that Star Trek allows us to escape to a theoretical future that could exist.

Currently, I’m obsessed with Lower Decks . It’s so good! It’s so tongue-in-cheek, it’s so funny, and it’s such a great love letter to Star Trek .  

TrekNews.net: So many of the foods in the shows don’t look terribly appetizing. How do you make foods like gagh into something people want to make and eat?

Monroe-Cassel : Yeah, the Rokeg blood pie definitely falls into that category, doesn’t it? Well, we have information about what a show’s producers used to make these things on set. Like the blood pie, it was made with butterscotch pudding and cranberry juice and they stuck some beets in it. That’s not tasty food. It looks great, though! One of my rules for the book is that it has to be edible, and it has to taste as good as possible. Would I eat gagh every weekend? No. Have I fed gagh to my toddler? Yes, and she wasn’t impressed, but it made for a good photo! So yeah, things have to taste good, but they have to look the part.

It was definitely a learning curve to make all these foods. My culinary comfort zone before this project was something like Game of Thrones , which clearly has a different aesthetic than Star Trek. But I think all the stuff in this cookbook turned out really well!

TrekNews.net: Was there any one recipe that you remember giving you a hard time to make?

Monroe-Cassel : The food cubes were a really tricky recipe to get because it’s so iconic. I think at various points in The Original Series they used food coloring and melon cubes, but that’s not a recipe. But I really like the way those turned out in the book. I also really like the Denobulan Sausages. And the Spatchcocked Tribble is delicious!

TrekNews.net: Do you have a favorite recipe?

Monroe-Cassel : I have a bunch of favorites. I love the Quadrotriticale Salad. That is the high point for me for weird-looking space food!

TrekNews.net: What do you hope to bring to families with this book?

Monroe-Cassel : Think of this as cross-culture exploration! Pan-Federation gastrodiplomacy, if you will. Basically, I just want people to enjoy it and have fun and scratch the itch if they’ve always wanted to try Romulan ale or any of these other iconic foods. Enjoy them for a season premiere, or sneak Star Trek food into Thanksgiving. That’s always fun!

The Star Trek Cookbook is now available on Amazon .

Stay tuned to TrekNews.net for all the latest news on Star Trek merchandise, along with Star Trek: Lower Decks , Star Trek: Prodigy , Star Trek: Discovery , Star Trek: Strange New Worlds , Star Trek: Picard , and more.

You can follow us on Twitter , Facebook , and Instagram .

Kyle Hadyniak has been a lifelong Star Trek fan, and isn't ashamed to admit that Star Trek V: The Final Frontier and Star Trek: Nemesis are his favorite Star Trek movies. You can follow Kyle on Twitter @khady93 .

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Star Trek Book Club

The star trek cookbook.

Learn how to make meals that are out of this world with this indispensable guide to the food of the stars! Perfect for every fan, this updated edition of The Star Trek Cookbook from the New York Times bestselling author comes with brand-new and delicious recipes, tantalizing visuals, and easy-to-follow instructions and advice to make the best foods from the future.

With all-new recipes right beside timeless classics, food stylist, and New York Times bestselling author Chelsea Monroe-Cassel’s reimagining of The Star Trek Cookbook presents a visual feast along with complete guides on favorite foods from across Star Trek, adapted for easy use in 21st century kitchens. Themed as a Starfleet-sponsored collection of recipes from across multiple quadrants and cultures, and intended to foster better understanding of different species from a human perspective with its Earth-centric ingredients, this must-have cookbook embraces the best of Star Trek and its core message of hope, acceptance, and exploration in the spirit of gastrodiplomacy.

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The Star Trek Cookbook

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With this and with all cookbooks I do, I always start with arguably a ludicrous number of lists. I make crazy amounts of lists. The first one is everything that I know should go into the book, and that fans will expect to see. The gagh , the Plomeek soup, things like that. The next list is maybe things that sound cool. Just reading through the names on Memory Alpha.

A third list could be things I saw on Pinterest that look like space food, and do they match up well with anything that’s on one of the other lists —  or do I have to make something new that is still in keeping with the world?

I always try to keep my recipe collections as canon as possible. For example, the Uttaberry Cruffins in the cookbook: cruffins are not canon yet, but Uttaberries are. It’s a little bit of wiggle room, but it’s still, I think hopefully at heart, really rooted in the world of Star Trek.

TREKCORE: How do you approach turning Star Trek food, which was just meant to look good on screen, into an edible recipe that people will enjoy? For example, how do you give fans a recipe that allows them an enjoyable experience of eating gagh without them needing live serpent worms?

MONROE-CASSEL: You hit on exactly the thing with the Klingon food in particular, where if you take something like the Rokeg Blood Pie; I think in “A Matter of Honor” is a bunch of cut up beets with butter scotch pudding and like cranberry juice or something over top, and you’re just like, “Oh yes, not with a 10 foot pole am I going near that as an edible dish.”

The cookbook has a version of the Rokeg Blood Pie that is edible, but still incredibly gruesome looking. My mother stopped by the day that I was making it and she was just absolutely horrified. She normally likes to try what I’m working on, but not this one!

One of my personal rules is that the food has to not only be edible, but arguably taste good. Even when you’re dealing with a lot of alien cultures, it still has to be food. It still has to be edible and it still arguably has to be good food.

It’s all about finding the balance between how it looks, how it tastes, the ingredients that go into it, while still making it approachable to make for most people. I don’t have crazy culinary training and I think that that weirdly works to my advantage in some way, because I’m not going to put anything in the book that most people can’t tackle if they wanted.

TREKCORE: The book is presented as a Starfleet Academy text book about the foods of other worlds. How did you approach creating what feels very much like an in-universe book, but balancing that with you also want this to be a cookbook that people use to make recipes?

MONROE-CASSEL: It’s very funny because as you say, it’s a balance in between getting it to feel in-world, but also be practical. I really wanted it to be not just the Federation, but to embrace that hopeful feeling that’s so central to Star Trek and to see if I could do that with food.

As you say, it’s pitched as “understand and experience other cultures through food.” It’s just the other cultures are Andorians and Romulans and what have you.

TREKCORE: Were there any dishes that you really wanted to include that you never figured out a way of fitting into the book?

MONROE-CASSEL: Yes. The ones that got away! Jumja sticks are on that short list. I made them once and they were perfect. The perfect shape, great texture, amazing flavor, and I did not take notes, and I could never do it again. It makes me so mad to this day. I’m hoping maybe at some point I can tackle that again and a couple other ones for the blog.

Another one was the Samarian Sunset cocktail. I desperately wanted to include something, at least as an homage to that and the way it changes color when you tap the glass. But you can do a cocktail that changes color with fizzy powder and stuff, but it’s over the course of 15 minutes of sitting on the counter and it’s not exactly showy.

The ones that got away still get me. I still think about them. That, combined with the fact that nobody gave me a sneak peek at Strange New Worlds so I didn’t know that Pike cooks in every single episode. There’s some really good looking food in that captain’s quarter.

TREKCORE: Plenty of opportunity then for Volume 2.

MONROE-CASSEL: I’m going to make the argument! A couple more seasons under our belt and see what else he makes.

TREKCORE: Are there any dishes that you are particularly proud of?

MONROE-CASSEL: For comedic value, I really like the Spatchcocked Tribble because the Short Trek “The Trouble with Edward” that gives us the origin story of the tribbles is one of my favorite little slivers of Star Trek , everything. I just think it’s hysterical.

I got a kick out of that one. For that one, I think we zoomed in on the photo, but I made a mock up of a replicator to photograph it in the Original Series era. I did one for Discovery too, but I think they never quite worked for the photography because you needed to pull back too far from the food in order to see it was a replicator. But we now have replicators in the house, so that’s great!

TREKCORE: What recipe would you recommend for the beginner chef? And what about the Star Trek fan who considers themselves as skilled as Neelix in the kitchen?

MONROE-CASSEL: For the most part, all the recipes have a difficulty rating. I think it should be pretty easy for people to pick something that’s within their skill range. There aren’t that many that are crazy difficult.

I think the Uttaberry Cruffins are probably one of the hardest recipes, because you make a little quick jam and you make a rough puff pastry and it’s a little finicky and then you do the weird little shapes. That one I think is pretty good for a high challenge.

The soups are very easy for somebody just tackling it for the first time. Those are really good. I think the Denobulan Sausage is very showy for how relatively easy it is. That’s one of my other pretty easy picks.

TREKCORE: Having just spent a period of time immersed in both Star Trek and food, what’s your reflection on the role of food in Star Trek ?

MONROE-CASSEL: Most people, many people, they say, “Oh, a Star Trek cookbook. Why do you need that? They have replicators. You just push the button that’s your cookbook.” I argue that a world with replicators is not a world without cooking.

Even if you loved a dish, every time you replicated it, it would be the same dish exactly and there would be no artistry to it, no nuance. Whereas if you replicate the ingredients and then you assemble them, then you’ve got something interesting. You’ve got a little variation. If you feel like a little more red pepper that day, you can just throw that on top.

I think they touch on this in at least one or two episodes, I think, of TNG, where Riker’s making that really terrible looking omelet using Owon eggs. It looks so bad, but over and over again, we see food in Star Trek as this integral part of it. Whether it’s the replicators in the mess halls and people coming together to eat, or food in the captain’s quarters as an honored guest.

Also off world, every time you send a landing party down, for better or worse, they’re eating the local flora fauna food, various repercussions. It’s comedy too. Lower Decks touches on that a lot. They’re constantly in the mess hall fighting with the replicator if it doesn’t recognize them, or the replicators shooting food out when they malfunction. It’s amazing. It’s so quietly a part of Star Trek , as it’s a part of the real world, our everyday lives.

I think one of the cool things about fictional food is that it takes something that is essential for us to live and it removes it a step or two from what is normal and what is just rote. We all need to eat to live, but isn’t it great if we can eat for fun too, and get a little bit closer to the places and people that we really admire through food?

That’s what I try to do — open that doorway a little bit for people.

The new 2022 edition of The Star Trek Cookbook is in stores now.

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Book Review: The Star Trek Cookbook – A Culinary Delight

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Star Trek is near and dear to our hearts at The Cosmic Circus , so when we found out about  The Star Trek Cookbook from New York Times bestselling author Chelsea Monroe-Cassel , we quickly opened a new channel and sent a priority one communique to try to review it.

The book is the first official  Star Trek  cookbook since 1999, so it makes sense that the team would get a culinary heavyweight like  Chelsea Monroe-Cassel  to pen it.  Monroe-Cassel  came onto the scene with Inn at the Crossroads , a Game of Thrones food blog.

The same care and attention to detail that made that blog a hit has very clearly gone into crafting this tome. It’s 171 pages that span the history of Star Trek from The Original Series  to  Star Trek: Lower Decks.  Look no further if you’ve ever wondered what exactly Nog ( Aron Eisenberg ) was drooling about in  Star Trek: Deep Space 9 when he mentioned Tube Grubs, this cookbook has a recipe for the kebabs.

Read ahead for our thoughts and find out why we think this book is worth your time.

[Note: While I am reviewing this novel independently and honestly, it should be noted that it has been provided to me by Pocket Books/Star Trek, an imprint of Simon and Schuster, for the purpose of this review.]

Gorgeous food photography in The Star Trek Cookbook

First, let’s discuss the most significant improvement since the last cookbook. The Star Trek Cookbook features beautiful, high-quality, and full-page color photos of the food in question. The photography of things like the Riskian Cheese Pastry, the Quadrotriticale Salad, and the Kava Rolls would be totally at home in the pages of a gourmet cooking magazine.

Organization galore, plus step-by-step recipes

The food is organized by course. It’s pretty straightforward. When you page to one of the course sections of the book, you’re greeted with text and pictures of the recipes included within the section.

Unfortunately, there’s no index to ingredients or specific recipes. You’ll have to browse the pages to find what you want. The pages themselves are thick glossy paper that stands up to dog-earing and even writing in the margins of the recipes, so if you’re the kind of home cook that does that, this may appeal to you.

There is an interesting “Menu Suggestions” appendix at the back of the book. That has ideas for meals from breakfast to dramatic entertaining, and each sample menu includes page numbers for the recipes. The meal-planning suggestions are great and even include themed drinks in most cases.

This one has straightforward step-by-step recipes, a vast improvement from the original Star Trek cookbook . If paragraphs of text make your head spin, don’t worry. The instructions are easy to follow and don’t have complicated culinary jargon.

How difficult are the recipes in the Star Trek Cookbook?

If you’re more comfortable with getting your dinner from a replicator or paying a visit to Neelix in his galley for his latest creation, don’t fret. The Star Trek Cookbook has recipes that are approachable for novice cooks. It also has a few deeply challenging recipes – like Uttaberry Cruffins – that will satisfy the most proficient home cooks.

Each recipe in the book has a difficulty level on a scale of 1 to 4 pips – that’s Ensign to Captain, for those out there keeping rank.

Fandom? …Bueller?

One thing missing from the food photographs are pictures from the various Star Trek series with stills from the episodes where the food was mentioned. The original  Star Trek Cookbook  from 1999 had pictures, but they were black and white.

The images we get are still amazing and put the focus on the food, but I missed seeing the characters. I wanted to see Quark ( Armin Shimmerman ) behind his bar or Neelix ( Ethan Phillips ) in his galley. Star Trek has a huge culinary history, as evidenced by the fact that there was a demand for this book, and I wish there were more pictures from in the universe.

The Star Trek Cookbook is a book geared toward fandom, so the lack of pictures from the various series was slightly disappointing. I suspect it may have been a rights issue trying to navigate 56 years of television history, and that’s ok. The updated Star Trek Cookbook still works as a gorgeous reference book to the cuisine.

And one thing to note about the book – although it includes culinary fare from  Lower Decks  and  Picard , it does not include  Star Trek: Strange New World s  or  Star Trek: Prodigy . This is understandable, considering  Strange New World s is brand new. I’m looking forward to the next edition, where we’ll hopefully learn some of Captain Christopher Pike’s ( Anson Mount ) gourmet breakfast secrets. 

Star Trek Cookbook

We are venturing once more into the farthest reaches of the Milky Way galaxy, where no cookbook has gone before…

About the Book

Well, sort of. It sounds better, but of course, there have been Star Trek cookbooks before this one.

First of all let me just establish 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, actors’ favorite recipes, etc.

Further building on the monumental phenomenon that is Star Trek, this new 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.

Everything in the book is tied to a canon or semi-canon dish, either from the shows, movies, or novels. This collection includes recipes through Lower Decks season 2 and up to Prodigy and Strange New Worlds, which unfortunately aired after the cookbook went to press. Hopefully we can visit the kitchen with Captain Pike at a later date!

The Process

As with all my projects, I am very careful to stay as close as possible to the canon, when possible. So as usual, I started with lists! Thankfully, the Memory Alpha and Beta wikis were there to assist, because without them, there probably wouldn’t be a cookbook! After making exhaustive lists of all the food seen or mentioned, I divided everything into categories and looked at what was lacking, then balanced it accordingly. After that came the fun part- developing the recipes, testing (a lot!), and finally photographing. Where possible, I tried to match the visuals to the source material, as below.

As my usual cabinet of dishes and glassware has a distinctly medieval aesthetic, I needed to update it with a LOT more modern and futuristic pieces. I had a blast shopping around and really expanding my collection. I found some amazing pieces, including some of the cutlery used on the show.

Overall, it was a challenging but immensely rewarding experience. Like so many Star Trek fans, I grew up watching it and loving the characters and all their adventures in space. To now be a part of that universe, and to have contributed just a little to that richness, is a huge honor.

My Favorite Recipes

This is really hard, but I can narrow it down a little to: Fettran Risotto, Bajoran Groatcakes with Squill Syrup, Katterpod Noodle Bowl, Ktarian Pudding with Amber Spice Crumble, and Klingon Bloodwine. AND the Uttaberry Cruffins.

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Table of Contents

About the book, about the authors.

Ethan Phillips was born into a restaurant family. His father was the owner of the famous New York steak house Frankie and Johnnie's, which still serves up the most delicious sirloin in all of Manhattan. Striking out on his own, Ethan, who plays Neelix on Star Trek: Voyager , became an actor as well as the author of the play Penguin Blues . He has acted in many of the major regional theaters across the country as well as on and off Broadway, and has appeared in many television shows including Star Trek: The Next Generation , NYPD Blue , Chicago Hope , Murphy Brown , HBO’s From the Earth to the Moon , and Benson. His feature films include Jeffrey , Civil Action , For Richer or Poorer , Greencard , The Shadow , Lean on Me , Wagons East , and Man Without a Face , among others. Ethan acts, writes, cooks, and lives in Los Angeles with his wife, Patty, an artist.

William J. Birnes, PhD, publisher of UFO Magazine , is the coauthor of the New York Times bestseller The Day After Roswell with the late Lt. Col. Philip J. Corso; the coauthor of The Riverman and Signature Killers with Robert Keppel, PhD; and the editor-in-chief of The McGraw-Hill Personal Computer Programming Encyclopedia. Dr. Birnes lives in Los Angeles and New York with his wife, novelist Nancy Hayfield.

Product Details

• Publisher: Pocket Books/Star Trek (April 3, 2012)
• Length: 336 pages
• ISBN13: 9781451686968

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Star Trek Cookbook

• View history
• 1.1 Contents
• 2 References

Summary [ ]

Contents [ ].

• Introduction
• The Crew of the USS Voyager
• The Crew of the USS Enterprise
• The Crew of the USS Enterprise -D
• Life on Deep Space 9
• Life on Voyager
• The Lost Recipes of Talax
• Acknowledgments

References [ ]

Jimbalian fudge cake ; Jimbalian seven-world omelette

See also [ ]

• Official Star Trek Cooking Manual
• 1 Abdullah bin al-Hussein

5 of the best L.A. cookbooks for spring

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Recently I’ve been exploring Los Angeles through its cookbooks. Spring always means a new crop of books, and several L.A. chefs and authors have released (or are about to release) new titles. From “The SalviSoul Cookbook” to “ Rhett & Link Present: The Mythical Cookbook ,” the city they reflect through food and the way we cook and eat is as moving and wondrous and weird and delicious as you’d expect.

You can dive into some of the L.A. Times Food section’s latest favorite titles in our ode to the joy of cookbooks with many of the authors set to appear at the paper’s Festival of Books April 20 and 21.

We keep adding to our respective cookbook collections (I’m sure I have hundreds) at least partly because each one sheds a different light on how to cook, and I can’t help but think that cooking better must also mean living better. Even if it’s just by adding one recipe to your back pocket of what-to-cook .

Off the top of my head, a few of my go-to recipes are chicken ginger rice from Naoko Takei Moore’s “ Donabe: Classic and Modern Japanese Clay Pot Cooking ”; yogurt panna cotta from “ Bäco: Vivid Recipes From the Heart of Los Angeles ” (full disclosure, I co-wrote that book); and the Sicilian-esque currant and pine nut relish from Nancy Silverton’s “ The Mozza Cookbook: Recipes From Los Angeles’ Favorite Italian Restaurant and Pizzeria .” All of these also happen to be L.A. cookbooks.

For this spring, here are five new Los Angeles cookbooks to put on your radar. Below you’ll also find some recipes — for your back pocket.

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Health Nut: A Feel-Good Cookbook by Jess Damuck (Abrams)

Jess Damuck is an ace L.A.-based cookbook writer and recipe developer who formerly worked as an editor for Martha Stewart Living magazine. Prior to that she cooked plenty of lunches as an intern for Stewart. “Everything needed to feel ‘light, fresh and truly delicious,’ which generally translated into lots of greens, nuts for texture, proteins and healthy fats like avocado and wild salmon,” writes Damuck. That experience sparked in her cooking “a new version of what clean eating could look like.” So, “ Health Nut ” (her follow-up to “Salad Freak”) includes recipes for granolas, grains, eggs for breakfast, a pasta dish or soup served with salad for a heartier meal, and veg-heavy main dishes for a “sun-drenched city where everyone seems to glow a bit brighter.”

The Cook Book of All Time: Recipes, Stories and Cooking Advice From a Neighborhood Restaurant by Ashley Bernee Wells and Tyler Jeremy Wells (Harvest)

All Time is the Los Feliz restaurant on Hillhurst with a laid-back patio; great coffee and pastries; a witty wine list from Ashley Bernee Wells; and the “California backyard” cooking of her husband, Tyler J. Wells. Together the Wellses wrote a transportive but also down-to-earth cookbook that puts us at the heart of the restaurant and in the spirit of what it means to make and serve food. “Cooking and eating and feeding and serving are really just loving,” Ashley writes. “That’s yours to roast, to shape, to stir, to bake, to discover.” What you’ll find in “ The Cook Book of All Time ” are approachable, share-with-friends dishes: steaks with piles of pickled peppers, celery and greens; whole roasted fish; corn salad; cobbler with whipped crème fraîche. There’s plenty of heart behind the recipes, while Tyler’s motto is: “We’re just cooking!”

The SalviSoul Cookbook: Salvadoran Recipes and the Women Who Preserve Them by Karla Tatiana Vasquez (Ten Speed Press)

This week, Food reporter Cindy Carcamo dives into why the first Salvadoran cookbook to be released from a major publisher took so long. Karla Tatiana Vasquez’s “The SalviSoul Cookbook” is the first-ever Salvadoran cookbook to appear on a Big Five imprint. It was a nearly decade-long journey, but one that also stretches back to her childhood, listening to stories at the dinner table that fueled a desire to get to know herself and her country of origin. “El Salvador is a small little corner in the world, but it has been the biggest question of my life,” Vasquez said. So she gathered recipes and stories from women “who survived, who loved, who laughed and who made fortifying soul food.”

Rhett & Link Present: The Mythical Cookbook: 10 Simple Rules for Cooking Deliciously, Eating Happ ily and Living Mythically by Josh Scherer and Noah Galuten (Harvest)

Wild, just wild. Food’s Stephanie Breijo writes about the first cookbook from the Rhett & Link team , of “Mythical Good Morning “ and “Mythical Kitchen” fame, with Josh Scherer at the helm. Scherer pulls off Milk Chocolate-Dipped Bacon Ice Cream Sandwiches , pumpkin spice pig’s foot, and peanut butter and jelly fried chicken sandwiches. But at the same time, he’s demystifying a lot of cooking techniques (how to prevent a cheese sauce from breaking, say, or the benefits of resting breaded chicken before it’s fried). “Sometimes you want to wrap a pill in Jell-O, so to speak.” he said.

Kismet: Bright, Fresh, Vegetable-Loving Recipes by Sara Kramer and Sarah Hymanson (Clarkson Potter)

I immediately fell in love with the Breakfast-Lunch-Dinner Soup from “Kismet.” It was eye-opening because though I love miso soup and soupy rice porridge for breakfast (and all kinds of soup in general), I hadn’t really ever thought about vegetable soup for breakfast. This one has an egg stirred in (think egg-drop meets minestrone meets avgolemono). Now it’s all I want (for breakfast — and lunch and dinner, obviously). As I write in my feature on the cookbook for Sunday’s Weekend section, authors Sara Kramer and Sarah Hymanson, the chefs of Kismet in Los Feliz, have an affinity for vegetables , and they’ve managed to make them shine in the most efficient ways (the soup takes 30 minutes to make), with endlessly creative combinations and twists. Another favorite is the Marinated Feta With Spice-Roasted Tomatoes and Grapefruit . Use the marinated feta (see the recipe below) for all kinds of salads or for schmearing on bread. “We’ve riffed on it no fewer than a hundred ways over the years.”

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Kismet’s Marinated Feta

This creamy, tangy marinated feta was inspired by those jars of delicious oil-packed cheese from Australian producer Meredith Dairy. Kismet cookbook authors Sarah Hymanson and Sara Kramer show you how to make their version, with a marinade of oil infused with garlic, lemon zest, coriander, bay leaf and black pepper. Get the recipe. Cook time: 1 hour (including marinating time). Makes about 1 cup.

Breakfast-Lunch-Dinner Soup

This is the soup I love to make in all kinds of ways. The Kismet cookbook calls for leeks, squash and spinach. I also made it with garlic, chopped broccolini and thinly sliced new potatoes. I’ve added cooked rice, and another time it was fregola sarda. Squeeze in regular lemon, or Meyer lemon. The recipe calls for stirring in eggs. I’ve also cracked in whole eggs to gently poach in the broth. It’s great with or even without the Parm rind dropped in. Get the recipe. Cook time: 30 minutes. Serves 4.

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Salpicón De Res (Salvadoran Minced Beef Salad)

A fresh, herby, crunchy, meaty salad that’s delicious on its own or served with rice and beans. “There is some variety in which vegetables to use or how fine the minced meat and vegetables should be,” “The SalviSoul Cookbook” author Karla Tatiana Vasquez writes, “but for the most part, it should have mint and it should have lime. Its flavors are fresh, like a Saturday morning, and everyone feels pretty good after eating it.” Get the recipe. Cook time: 55 minutes. Serves 4 to 6.

French Onion Ramen

We watched “The Mythical Cookbook” author Josh Scherer make this in the kitchen at the L.A. Times, tasted it and were hooked. What’s not to love about caramelized onions plus ramen? The seasoning packet of instant ramen plus jammy onions makes a convincing French-onion-esque soup. Get the recipe. Cook time: 55 minutes. Serves 1.

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Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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