Ethan Phillips

What can I say? This is a really interesting and odd combination of in-world ideas and out-of-world recipes, including multiple recipes for Plomeek soup and commentary on how dried seafood makes anything look Klingon (food-wise) for the cameras. The recipes are not professionally written—they're about the level you'd expect to get from your grandma's recipe file—which somehow makes the whole thing very charming. They are all for very basic foods in what I would call an extremely standard American style; I'm not likely to cook them but they're definitely what I grew up on. I'm actually tickled pink by the whole thing.… (mer)

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.… (mer)