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Star Trek Cookbook
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 U.S.S. 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 favourite foods of characters from every Star Trek series and movie are here, all adapted for easy use in twentieth-century kitchens. The Star Trek Cookbook also features a complete guide for whipping up all the drinks served at Quark's.
Fun, and easy to use, the Star Trek Cookbook is your indispensible guide to the food of the stars!
This is the task that faces Neelix, chef for the U.S.S. 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 favourite foods of characters from every Star Trek series and movie are here, all adapted for easy use in twentieth-century kitchens. The Star Trek Cookbook also features a complete guide for whipping up all the drinks served at Quark's.
Fun, and easy to use, the Star Trek Cookbook is your indispensible guide to the food of the stars!
317 pages, Paperback
First published April 3, 2012
46 people are currently reading
449 people want to read
About the author
Ethan Phillips
8 books5 followersEthan Phillips is an American actor, playwright, and author. He is known for television roles such as Star Trek: Voyager's Neelix and Benson's Pete Downey.
Phillips was born in Garden City, Long Island, New York. He received a bachelor's degree in English literature from Boston University and an MFA from Cornell University.
He authored the play Penguin Blues, which has been staged across the United States and Canada. He also coauthored The Star Trek Cookbook. Phillips played Neelix on Voyager from 1995 to 2001.
Information from wikipedia.org.
Phillips was born in Garden City, Long Island, New York. He received a bachelor's degree in English literature from Boston University and an MFA from Cornell University.
He authored the play Penguin Blues, which has been staged across the United States and Canada. He also coauthored The Star Trek Cookbook. Phillips played Neelix on Voyager from 1995 to 2001.
Information from wikipedia.org.
Ratings & Reviews
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Displaying 1 - 27 of 27 reviews
June 13, 2012
An unbelievable read. I actually tried some of the recipes inside and they were brilliant! Even if you are not a Star Trek fan, (I admit it...I am)you will find recipes worth enjoying.
January 1, 2021
A fun romp through the culinary world of Star Trek...of course, it's not really serpent worms and the like, just "clever" substitutions. I say "clever" because I don't know if some of the recipes actually capture the feel of the item. I never pictured Bajoran hasperat as a bell pepper/cream cheese wrap...but, you gets what you can, I suppose.
I'm excited to actually try many of these recipes out someday, on "Star Trek" theme dinner nights.
I'm excited to actually try many of these recipes out someday, on "Star Trek" theme dinner nights.
June 28, 2019
There are some real gems in this book, particularly the recipes provided by the cast and crew (Robert Picardo's penne with asparagus is a regular meal for me now). However, equally, some of the selections are a dubious and the cooking instructions could've done with a bit more editorial care in places. Be warned: the chili pepper ratamba stew is a high-grade lachrymatory agent. Satisfyingly rounded out by background on how the prop cuisine was actually created for the show.
A unique artefact for the curious Trek fan.
A unique artefact for the curious Trek fan.
December 18, 2011
Fun for the fans, but as a cookbook, it's just average.
January 10, 2021
This is quite nice, with lots of humor and very entertaining for a cookbook.
September 20, 2013
It's sooooo hard to find a reliable Klingon Blood Wine recipe these days!
An absolutely fabulous concept. I'm glad Neelix (Er, Ethan Phillips) had the gumption to throw these recipes together, alongside meticulous research into the appearances of food stuffs in all of the series, and even a few recipes from actual Star Trek actors. I lift my glass of Tranya to you, sir!
In addition to a deplorable lack of photos, this book also suffers slightly in its organization: I really like the organization by Star Trek series, but I would have appreciated organization by food type. I wanted to make a dessert the other night, and it took me ages to settle on Picard and Troi's Earl Grey Chocolate Cake (good, but a tad sweet for my tastes). Perhaps a hybrid version could keep its current arrangement, but have colored tabs for different food types? I know there was probably a budget for this, so that may be out of the question.
Even so, I look forward to packing Picard's Teatime Sandwiches for many a work day.
Buy this title from Powell's Books.
An absolutely fabulous concept. I'm glad Neelix (Er, Ethan Phillips) had the gumption to throw these recipes together, alongside meticulous research into the appearances of food stuffs in all of the series, and even a few recipes from actual Star Trek actors. I lift my glass of Tranya to you, sir!
In addition to a deplorable lack of photos, this book also suffers slightly in its organization: I really like the organization by Star Trek series, but I would have appreciated organization by food type. I wanted to make a dessert the other night, and it took me ages to settle on Picard and Troi's Earl Grey Chocolate Cake (good, but a tad sweet for my tastes). Perhaps a hybrid version could keep its current arrangement, but have colored tabs for different food types? I know there was probably a budget for this, so that may be out of the question.
Even so, I look forward to packing Picard's Teatime Sandwiches for many a work day.
Buy this title from Powell's Books.
September 16, 2024
The first thing I noticed is that this is different than most cookbooks. A normal cookbook is usually divided by types of food: salad, desserts, main dishes, etc. This one is divided first by S.T. series, then by character. Since Neelix was cook on the Voyager and is ‘writing’ this that is the first section with the favorite recipes of its characters, then the original Enterprise with its characters and so on down through Deep Space Nine. After each section there’s an explanation on how the property director of that Star Trek series created the ‘look’ of the various dishes. Very informative and interesting.
Neelix (Ethan Phillips) as the first Star Trek chief and the gatherer of these recipes had used his own exotic ingredients as substitutes for the original ingredients and now Ethan has converted them over so that we can make them. Some are normal and some are very weird. I skipped some of the recipes that were too hot or have ingredients (mushrooms, curry, etc.) that we don’t care for (mostly my husband). But we did try some new ingredients (though not as unusual as Nelix’s are. 😊) Here’s what I liked. Not all series are represented. One thing though, please read the directions carefully to get them organized in your mind before starting.
USS VOYAGER: Maquis Breakfast Bars: didn’t stick together, so I added more flour and water, then they were like a crunchy peanut butter bar, with no nuts. Gyronian Meat Loaf a la Paris: crumbly but good. The Rokeg Blood Pie was delicious, should have added gummy worms. Kes’s Potato Salad, but I advise you cut the recipe in half unless you have a lot people. The Peach Cobbler was fun to make, but decrease the amount of dough and use more filling.
USS Enterprise: Didn’t want to try any of the recipes:/
USS Enterprise-D: Dr. Pulaski’s Chicken Soup is very hearty. I used potato dumplings instead of matzo balls. (Didn’t try any of the rest of the recipes.)
Deep Space Nine: And I’m probably going to make some Cajun angry but I’d leave the rice out of Sisko’s Gumbo. The Uttaberry (blueberry) Crepes were delicious, but I’d use small or smashed blueberries so they don’t fall out. I Love Andorian Tuber Root. The Spam-and-Beans Bolognese would have been better if I’d fried the Spam a little more. The Chee’lash recipe was good, but had too much liquid in it. The drained-out juice did make a good cider. But the best of all is Quark’s Poulet Ferengi. I had to have a 2d helping. Definitely making that again. Also the Icoberry Tart is good. Mine collapsed, but still light and moist. The recipe for Kohlanese Stew doesn’t make any sense. I loved the I’danian Spice Pudding. And the Delavian Chocolates (fudge). Yummm <3. I was nice and gave some to my friends.
More Voyager recipes: Artilotian Looseddine (chicken stew) Got to use my new Dutch Oven for the first time. But this serves 8, not 4. Throck: good on peach ice cream. Jimbalian Seven-World Omelet: I adjusted the recipe with double the eggs and no hot stuff. I stirred the eggs right into the cooking vegets and ham. Yum! Komar Cookies: don’t’ dip them in the egg white. It gets too messy and the shape falls apart. Rakajino Cake is good. So is the Alfarian Hair Pasta. Though I needed to add more water so it could simmer without burning. Mool: (Baked Beans) This had too much liquid for baking in my Dutch Oven. Had to strain it out. Talaxian Chili Stew: Similar to what I’ve been making for years, except for the green pepper and no beans.
Lost Recipes of Talax: (Neelix’s home world). Sweet Iced Neth: Used frozen blueberries instead of mango. Yum! Wild-Hawk Marrow Patties: Needed to chop the onions finer and pre-grill them, otherwise they were good. Spider Apple Pudding: had to do a lot of restructuring of the directions to make them clearer and more practical (less milk, melted butter, changes of step order, etc.), but it turned out delicious. Uncle Zisky’s Mandelbrot: heavy bread, similar to a scone. Wild Griggen: kind of bland and made more than just the one loaf pan. I just folded in the fruits and nuts instead of blending, so they sank to the bottom. Gaborsti Stew: Not really a ‘stew’. Great served over rice.
Neelix (Ethan Phillips) as the first Star Trek chief and the gatherer of these recipes had used his own exotic ingredients as substitutes for the original ingredients and now Ethan has converted them over so that we can make them. Some are normal and some are very weird. I skipped some of the recipes that were too hot or have ingredients (mushrooms, curry, etc.) that we don’t care for (mostly my husband). But we did try some new ingredients (though not as unusual as Nelix’s are. 😊) Here’s what I liked. Not all series are represented. One thing though, please read the directions carefully to get them organized in your mind before starting.
USS VOYAGER: Maquis Breakfast Bars: didn’t stick together, so I added more flour and water, then they were like a crunchy peanut butter bar, with no nuts. Gyronian Meat Loaf a la Paris: crumbly but good. The Rokeg Blood Pie was delicious, should have added gummy worms. Kes’s Potato Salad, but I advise you cut the recipe in half unless you have a lot people. The Peach Cobbler was fun to make, but decrease the amount of dough and use more filling.
USS Enterprise: Didn’t want to try any of the recipes:/
USS Enterprise-D: Dr. Pulaski’s Chicken Soup is very hearty. I used potato dumplings instead of matzo balls. (Didn’t try any of the rest of the recipes.)
Deep Space Nine: And I’m probably going to make some Cajun angry but I’d leave the rice out of Sisko’s Gumbo. The Uttaberry (blueberry) Crepes were delicious, but I’d use small or smashed blueberries so they don’t fall out. I Love Andorian Tuber Root. The Spam-and-Beans Bolognese would have been better if I’d fried the Spam a little more. The Chee’lash recipe was good, but had too much liquid in it. The drained-out juice did make a good cider. But the best of all is Quark’s Poulet Ferengi. I had to have a 2d helping. Definitely making that again. Also the Icoberry Tart is good. Mine collapsed, but still light and moist. The recipe for Kohlanese Stew doesn’t make any sense. I loved the I’danian Spice Pudding. And the Delavian Chocolates (fudge). Yummm <3. I was nice and gave some to my friends.
More Voyager recipes: Artilotian Looseddine (chicken stew) Got to use my new Dutch Oven for the first time. But this serves 8, not 4. Throck: good on peach ice cream. Jimbalian Seven-World Omelet: I adjusted the recipe with double the eggs and no hot stuff. I stirred the eggs right into the cooking vegets and ham. Yum! Komar Cookies: don’t’ dip them in the egg white. It gets too messy and the shape falls apart. Rakajino Cake is good. So is the Alfarian Hair Pasta. Though I needed to add more water so it could simmer without burning. Mool: (Baked Beans) This had too much liquid for baking in my Dutch Oven. Had to strain it out. Talaxian Chili Stew: Similar to what I’ve been making for years, except for the green pepper and no beans.
Lost Recipes of Talax: (Neelix’s home world). Sweet Iced Neth: Used frozen blueberries instead of mango. Yum! Wild-Hawk Marrow Patties: Needed to chop the onions finer and pre-grill them, otherwise they were good. Spider Apple Pudding: had to do a lot of restructuring of the directions to make them clearer and more practical (less milk, melted butter, changes of step order, etc.), but it turned out delicious. Uncle Zisky’s Mandelbrot: heavy bread, similar to a scone. Wild Griggen: kind of bland and made more than just the one loaf pan. I just folded in the fruits and nuts instead of blending, so they sank to the bottom. Gaborsti Stew: Not really a ‘stew’. Great served over rice.
January 21, 2024
This book contains some badly thought out recipes. For instance there's one for mocha ice cream which doesn't include any coffee. So in that case, it's just chocolate ice cream. There's a really weird one about cooking noodles in milk with OPTIONAL garlic and serving it wet, although for all I know maybe that's nice. But it doesn't sound nice, especially if it's just noodles with milk and no garlic or salt.
At the beginning of the section on Chakotay it says that he's a vegetarian, but then it proceeds to give you some meat recipes (the Angla'bosque has vegetarian Earth ingredients, but the version Neelix describes making on board Voyager contain various kinds of meats, which according to the narrative Chakotay would never have eaten). So that's completely inconsistent.
I'm only part way through this book so far, but the recipes sound pretty old fashioned and not very well described or tested, and I don't know how much joy I would get from cooking the ones I've seen so far.
At the beginning of the section on Chakotay it says that he's a vegetarian, but then it proceeds to give you some meat recipes (the Angla'bosque has vegetarian Earth ingredients, but the version Neelix describes making on board Voyager contain various kinds of meats, which according to the narrative Chakotay would never have eaten). So that's completely inconsistent.
I'm only part way through this book so far, but the recipes sound pretty old fashioned and not very well described or tested, and I don't know how much joy I would get from cooking the ones I've seen so far.
January 18, 2023
I have used several of the recipes in this book. My favorite is using udon noodles as imitation gagh. The favorite among my friends was the one with the least appetizing name the "Matopian rock fungi."
February 22, 2018
Fun and fanciful recipe book full of colorfully designed menus and a lot of witty writing.
August 27, 2020
The book is a lot of fun. I don't know how many of the recipes that I will make, but it's definitely fun to own as a Star Trek fan.
April 2, 2021
Borrowed from a friend (who works at the library) and definitely worth the read and I will definitely getting on so I can make several of these recipes.
December 28, 2023
I thought there would be more, but the background of the dishes by actor is pretty Neat.
April 24, 2024
(At times) Very American recipes, but wonderfully Trekky introductions.
March 9, 2023
As a Trekkie, I fought my way through the Delta Quadrant to get through the book. (He made a major culinary mistake: the Creole "holy trinity" is onions (not Creole tomatoes), celery, and bell peppers.) He was creative in how to make traditional ethnic dishes with ingredients (gagh made with udon noodles and soy sauce) that we can get - and be willing to eat!
December 12, 2023
Star Trek fans should enjoy this and get a good laugh. It’s clever and funny. The behind the scenes information on how the different foods were prepared on set is interesting. I have no idea how good any of these recipes would actually be. I don’t think I’ve ever seen a cookbook with so many organ meat recipes, haha. Not a lot of practical recipes for the average person, but it’s still fun to browse.
September 27, 2011
A book filled with delicious recipes, that simultaneously caters to my deep-seated love of (almost) all things Star Trek? How could I go wrong here?
(As a delightfully nerdy aside, for the first birthday I had while we were together, my boyfriend made me a birthday dinner of recipes taken exclusively from this book. Counselor Troi's chocolate raspberry cake was shaped like the eponymous pastry from the game Portal)
(As a delightfully nerdy aside, for the first birthday I had while we were together, my boyfriend made me a birthday dinner of recipes taken exclusively from this book. Counselor Troi's chocolate raspberry cake was shaped like the eponymous pastry from the game Portal)
Want to read
May 4, 2012I know it's probably cheesy but I just finished watching the entire Voyager Series and really enjoyed it. So, as a cookbook collector I like books from places I've been or movies or shows I enjoy. Fun.
October 31, 2013
I loved it. I have made a few of the recipes. Eventually I will try more. No Ferengi food though. Although I love the Ferengi. This book is absolutely wonderful if you are a Star Trek fan. They have recipes from original season through all.
January 25, 2009
One of my favorite cookbooks!
March 1, 2009
Want to host a Trek party? Serve foods from this!
Using modern day meals & giving them a Star Trek twist, meals from this book is sure to liven up your next party.
Using modern day meals & giving them a Star Trek twist, meals from this book is sure to liven up your next party.
March 12, 2009
It's not as weird as I would like, but still very cool.
October 16, 2011
Die Komar Kekse hab ich ausprobiert - schmecken zwar sehr süß sind sonst aber super.
October 4, 2019
great read for star trek lovers & cookbook lovers as well!
combine the 2 types of book lovers & you have a match made in heaven.
fyi,I own this book.
combine the 2 types of book lovers & you have a match made in heaven.
fyi,I own this book.
December 26, 2015
If you like Star Trek at all and are interested in cooking then this is the book for you. Great recipes and great stories.
February 1, 2016
You will need a bread machine for some of the recipes.
Did I like it? Somewhat.
Would I reread it? Maybe.
Would I recommend it? Not without trying some of the recipes.
Did I like it? Somewhat.
Would I reread it? Maybe.
Would I recommend it? Not without trying some of the recipes.
April 14, 2017
Really mixed bag
And not necessarily good. This collection varies from being a collection of recipes provided by performers of the Star Trek franchise to recreations of foods discussed (with help from the stylists of the shows) or 'here, take this recipe and rename it something alien' plus tons of explanation. As a cookbook, the lack of organization makes it difficult to use. As a memory album, it functions better.
And not necessarily good. This collection varies from being a collection of recipes provided by performers of the Star Trek franchise to recreations of foods discussed (with help from the stylists of the shows) or 'here, take this recipe and rename it something alien' plus tons of explanation. As a cookbook, the lack of organization makes it difficult to use. As a memory album, it functions better.
Displaying 1 - 27 of 27 reviews