JTAR.

WA�
GALAXY'S EDGE
THE OFFICIAL, Bt,AC� SPIRE OUTPOST COO�BOO�
-STAii.WARS
GALAXY'S EDGE
'THE OFFICIAL, Bt,ACll SPIRE OU'TPOS'T COOllBOOll

SYCHEL,SEA MONROE-CASSEL,
AND MARC SUMERAil

PHOTOGRAPHYSYTEDTHOMAS

TITAN
BOOKS
London
 CONTENTS
- ------ -� -� -�

I
c,11 ·

INTRODUCTION s SIDES, STARTERS

I
+ SNACllS .lfD
SL,ACll SPIRE OUTPOST 12 Kat's Kettle Corn 43
Pitmaster's Choice }; 45

I
Rings of Hudalla 47
DOClllNG SAY7
FOOD+CARGO 18 Roasted Kajaka Root 49
Xizor Salad 51

I
Roasted Chando Peppers 53
SI ENA R-CHA1.,1., Moss Chips 55
UTIUPEDE TRANSPORT 20 Fritzle Fries I! 57
Mon Cala Sardine Fritters 58
SL,ACll SPIRE CUISINE 22 Devaronian Souffle 59
Fried Zuchii 61
Ronto Roasters 22
Deviled Pikobi Eggs 63
Oga's Cantina 23
Mashed Chokeroot 65
T he Milk Stand 24
Constable's Caps 67
Kat Saka's Kettle 25

I
CONDIMENTS, SAUCES SOUPS +STEWS SB
+GARNISHES 27 Rootleaf Stew 71
Nerfsteak Seasoning 29 Topato Soup 73
Saka Salt 29 Tatooine Terrine 75
Spicy Mandalorian Stew 77
Gurreck Gravy 31
Emulsauce 31
SR.EADS 79
Moogan Spice Syrup 33
Dagobah Slug Syrup 33 Ronto Wrappers 81
Chadian Dressing 35 Polystarch Portion Bread 83
Golden Lichen Tuile 37 Five-Blossom Bread 85
Christophsian Sugar 38 Mustafarian Lava Buns 87
�
Nectrose Crystals 39 'j
,h
Munch-Fungus Loaf 89
MAIN COURSES 91 DRINl.!S 1"11
Yobshrimp Noodle Salad 93 Moogan Tea 143
Braised Shaak Roast 95 Coruscant Cooler 145
Fried Endorian Tip-Yip 97 Dagobah Slug Slinger 147
Ronto Wrap 99 Blurrgfire 149
Felucian Garden Spread 101 Cliff Dweller 151
Gormaanda's Glowblue Noodles 103 Hyperdrive 153
Nerf Kebabs 105 Photon Fizzle 155
Stuffed Puffer Pig 107 Akivan Liqueur 157
Parwan Nutricakes 109 Rodian Splice 159
Huttese Slime Pods 111 Port in a Storm 161
Gruuvan Shaal Kebab 113 Paonga Fresca 163
Bantha Chai 165
DESSERTS 115 Sunrise Caf 167
Lothal Spicebrew 169
Wroshyr Tree Cake 117
Bespin Cloud Drops 119
Dietary Considerations 171
Cavaellin Spice Creams 121
About the Authors 172
Mandalorian Uj Cake 123
Acknowledgments 173
Sweet-Sand Cookies 125
Measurement Conversion Charts 175
Corellian Ryshcate 127
Keshian Spice Rolls 129
Mimbanese Mudslide 131
Nectrose Freeze 133
Kowakian Crumb Cake 135
Zoochberry Surprise 137
Tepasi Taffy 139
_IN_T.._R_O_D_U_C_T_IO_N ____�/
Food is art. Sure, maybe it don't seem that way when you're chompin' on a ronto wrap in
a busy spaceport. Right then, food is probably nothin' more than fuel to you. But take a
moment to stop and think about how a pinch of sikoroot can transform a hideous beast of
burden into a tantalizin' treat, and you might start to see food the way I do.
My name's Strono Tuggs. But you can call me Cookie. Everyone else does.
If you've ever been to Takodana, you might recognize me.Or at least my work. See,
I spent the last century as the head chef in Maz Kanata's castle. It was my job to fill the
bellies of her esteemed-and not-so-esteemed-guests. Nothin' made me happier than
watchin' the gravy drip off some Quarren smuggler's tentacles as he eagerly scarfed down
a meal I'd prepared. Jedi or outlaw, it didn't matter much to me who sauntered in, as long
as they were hungry.And they always were. Ah, those were the days ...
The good times ended, though, when the First Order reduced Maz's castle to a pile of
rubble, and my kitchen was one of the casualties. For a moment there, I figured I'd served
my last dish. Turns out, it was just the start of a whole new course.
But I'm gettin' ahead of myself. I should know better than to bring out the entree
ahead of the soup! Before you dig in to the details of where I'm at today, you probably
oughta know where I came from. We all got stories, after all.And mine is plenty tasty.
My people, the Artiodac, ain't never made the list of the prettiest species in the galaxy.
And I'll be the first to admit that my visage is particularly unsettlin', even by our standards.
Bein' the ugliest of the ugly, well, that was never an easy dish for me to swallow. But I
always believed there was beauty somewhere out there in the galaxy. Knew I wouldn't find
it in the mirror, but never would've guessed I'd find it on a plate instead.
Back in my younger days, I had the good fortune of stumblin' across some ancient
•
holovids of a chef named Gormaanda. If you ain't never heard of her, she was this four­
armed force of nature who could take somethin' plain-even somethin' ugly-and turn it
into somethin' exquisite. If she could do that for food, maybe she could do it for me, too.
From the moment I started watchin' her, I knew what I was s'posed to be. I'd finally found
the beauty I'd been searchin' for.
 So I followed her example and started travelin' the Outer Rim in search of new flavors,
all the while creatin' my own recipes and honin' my skills. Each world that I visited added
new ingredients and techniques to my ever-expandin' menu. I studied every local.delicacy
• I could find, from salads on Savareen to desserts on D'Qar. Not all of 'em were winpers,
mind you. Some worlds have native cuisines that I'm not sure even a rathtar couJd,i:Jlgest.
But even the worst dishes taught me somethin' new about how to combine flavors ::- or; in
some cases, how not to.
After a few years explorin' the gastronomic galaxy, I was ready to serve the 1:teople.
Sadly, the people wasn't quite ready for me to serve them. Let's just say my presence in
the dinin' room didn't exactly inspire an appetite. But I didn't let that hinder me. Cooki�'
was in my blood. (And sometimes, when usin' particularly feisty ingredients, my blood was
in the cookin' too.)
Wasn't until I met ol' Maz that someone was finally willin' to look past me and let my
food speak for itself. She gave me my big break, puttin' me in charge of her kitchens and
trustin' me to keep her patrons fed. So I stepped up and cooked like my life depended
on it. (And considerin' the types of folks that frequented her establishment, it often did.)
Thanks to her, I spent the next century doin' what I love most. And then it was all over, just
like that. T he castle was destroyed and my sous-chefs were fleein' for their lives.
Might've lost my kitchen, but I still had my recipes and my passion. As long as I had
those two things, it didn't matter if I was cookin' in a fancy castle on Takodana or in a tiny
hut on Tatooine. After all, before Maz hired me, I'd been scourin' the whole blasted galaxy
while learnin' my craft. Maybe this was just a chance to go back to my culinary roots and
expand my horizons some more.
So I bought me a nice food freighter-a Sienar-Chall Utilipede Transport-and filled it
up with everythin' I could salvage. Some of my custom equipment survived the castle's
fall, but the food was a complete loss. (A shame, too-had some nice gornt steaks in
the freezer that I'd been savin' for a special occasion.) Seems natural that a fresh start
might as well com� with fresh ingredients, though, right? So I set out gatherin' some
old favorites from all those planets I'd visited back durin' my early days. And even some
strange new spices, meats, and veg from worlds I'd never visited before.
As I filled my pantry with exotic foods from dozens of systems, I was fillin' my head
with excitin' new recipe ideas. Now all I needed was someone to cook 'em all for. I was just
as shocked as anyone to discover that all my years cookin' for Maz had earned me quite a
reputation on the Outer Rim. Seemed like folks on every planet had heard legends about
that fabled old castle, and they all wanted a taste of Takodana. It was an opportunity I
hadn't expected but one I was mighty glad to have.
 ; t·......
And that's how I got here. My food freighter helps me deliver a•t�i-�!ully curated
selection of my favorite dishes-or as I like call it, Tuggs' Grub-:-to �pac;':port,� and
dockin' bays from Bespin to Batuu. Some stops are longer �h�n-otH"i:irs, dependin' on how
friendly-and hungry-the locals are. Once my supplies run dri I'm off to the next planet
to gather more ingredients and fill more eager bellies.But I always try to leave a little
piece of my kitchen behind on every world I visit. And that's what you're holdin' in your
hands right now.
See, a long time ago, I learned how important it was for a chef to share their recipes
with the galaxy.If Gormaanda hadn't made those holovids, after all, there's 110 way I'd
be out here cookin' today. Plus, I've seen a few great chefs get themselv�s butchered
for keepin' their sauces too secretive, so I'm givin' my menu away ...Jor ,an extremely
reasonable price!
Like I said before, food is art. So maybe, if you're lucky, you'll look through this here
book and find the same thing I found on my plate all those years ago-somethin' beautiful.
And if not, well, hopefully you'll at least find yourself a full belly.

GET RERDYTO DIG IN!

COOlllE
BL,ACll SPIRE OUTPOST
"-
Been to plenty of worlds on the Outer Rim and beyond. Ain't many that I like visitin' more
than Batuu. Yeah, maybe food tastes the same no matter what planet you eat it on, but
there's a reason you don't notice many folks enjoyin' a fine meal under the smoggy skies
of Corellia. Location matters, and this is one that's been overlooked for too long.
Even in the old days, way back before I started workin' for Maz, Batuu was known as a
frequent stop for travelers like me who were passin' through the Outer Rim lookin' to trade
or refuel. When new hyperspace routes bypassed the planet, though, Batuu quietly fell off
the maps for most folks. Because of that fact, Batuu's ports soon found themselves bustlin'
with a whole new type of visitor. The type who was tryin' hard not to get noticed.
Now, Batuu's outposts have become the perfect getaway for those lookin' to escape
the watchful eye of the First Order-or maybe just hopin' to hide out until their debts to
the Hutts are forgotten. The locals have become an unsavory lot, that's for certain. But if I
learned anythin' about smugglers and thieves durin' my time at Maz's castle, it's that they
always have an appetite. That makes Batuu the perfect kinda place for me to set up shop.
 When I dock on Batuu, it's always at Black Spire Outpost. It's the
planet's largest population center and has everythin' I need for an extended
stay.There's easy access to fresh crops and exotic meats from the
surroundin' rural zones, and if there's a rare spice I ever find myself missin',
my pal Dok-Ondar from the local antiquities shop has a knack for acquirin'
it.Plus, it's one of the few places I can stock up on gold dust-a native
species of golden lichen that elevates just about any dish with its spicy bite.
But most importantly, Black Spire Outpost is full of hungry customers eager
to sample Tuggs' Grub.
Since my last visit to Black Spire, the First Order arrived and
occupied one of the port's dockin' bays. Heard they're lookin' for some
kinda Resistance post hidden somewhere in the ruins beyond the outpost.
Their presence has made my regular patrons a bit skittish, to say the least.
I'll admit, I ain't so thrilled to see 'em either after what they did to my
kitchen on Takodana.Still, if they've got the credits, I'll gladly serve 'em just
the same as any other customer. (Probably gonna garnish their dishes with
a little less gold dust, though.)
Even with stormtroopers patrollin' the market, I can't help but love Black
Spire Outpost. It's got this rustic charm that more civilized worlds lost long
ago, and I always feel welcome. I've made friends here, and sure, even a few
enemies. But there's somethin' special about this place that keeps drawin'
me back time and again. Know plenty of folks who feel the same.
In fact, I've been thinkin' about extendin' my current stay on Batuu
beyond my usual limited-engagement status, but only if I can find a way to
keep my pantry full enough. Good thing I happen to know where I can find
a few smugglers ...
OOClll NG•:·· -.iiAY 7 1
FOOD+ CARGO ' )_"'j.i'_:· "/
Sure, it might not look like much on the outside, but this converted cargo
hold on the edge of Batuu's market is the perfect place for me to set up
shop at Black Spire Outpost. Of course, it helps that I'm already used
to working in unorthodox cookin' spaces. My kitchen at Maz's place on
Takodana was nothin' more than a repurposed storeroom, after all, so I
learned early in my career how to turn jogans into jogan-ade.
Dockin' Bay 7's assortment of converted cargo pods contains all the
basics a visitin' chef could ask for-includin' a full kitchen setup and places
for hungry guests to chow down. It's also got pods where local vendors can
hawk their wares, givin' me access to fresh, local ingredients and my guests
somethin' interestin' to gawk at while they dine. T here's even a pod where
folks can place their orders, with fancy displays showin' off my menu. Lets
patrons have a glimpse of what they're gettin' and lets me focus on what I
do best: cookin'.
As ready for service as Dockin' Bay 7 may be, every chef wants to add
their own personal flair to the dinin' experience. So one of my favorite
features of this particular location is that I can land my trusty food freighter
right on top of the hangar. From there, I can lower down my own cargo
pods containin' just about everythin' a chef like me could need to whip up
some quality vittles-from fresh ingredients to specialized cookin' gear.
Makes some guests a mite uncomfortable havin' one of those massive
containers danglin' over their heads while they eat, but I say it adds to the
thrill of the experience. Of course, if the hangar's bustlin' interior ain't quite
their speed, folks are always welcome to go and sit outside in a nice shaded
courtyard adjacent to the hangar.
 While I always bring along my own team of galaxy-class sous-chefs to
staff the kitchen, I've come to rely on Batuu natives to run service in the
front of the house. Thankfully, these locals are pros. They've seen plenty
of food freighters come and go over the years, so they know how to adapt
quick to new menus and big personalities. They're some of the most
efficient and courteous folks I've ever worked with, and they always treat
my customers with the same respect that they show me. (Maybe they know
that I'd have words with 'em if they didn't.)
A sign outside the bay advertises its ever-changin' food freighter of the
week. When it's my turn to blast off, another chef will take my place to feed
the next batch of hungry locals without ever missin' a meal. But like I said
before, this place is really growin' on me. Might be worth seein' if they'd
change the sign to somethin' a bit more permanent.
 SIEtJAR-CHfiL,L,
UTIL,IPEDE TRANSPORT
,/
After workin' in the same kitchen for a century or so, it's been nice to
get out and see a few systems. As I mentioned, my current center of
culinary operations-a modified Sienar-Chall Utilipede Transport-is the
key to makin' that possible. The ship wasn't specifically designed to be a
food freighter, but some minor modifications have turned my baby into
a fully operational mobile kitchen and restaurant that allows me to take
my signature dishes to any world I choose. I've come to think of it as a
"travelin' diner for diners travelin'." Has a nice ring, don't it?
The best thing about this particular vessel is how versatile it is. Its
modular cargo cradle can be stocked to the brim with everythin' I could
ever need for cookin' on the fly. I've currently got three cargo pods of my
own, each servin' a special purpose. I use one as my freezer, while another
works as my pantry for fresh items. And, of course, I've got a cargo pod
that carries all the personal cookin' equipment I've gathered over the years.
And unlike most cargo containers, each of my pods has built-in life­
support systems, allowin' me the luxury of transportin' live ingredients
across the Outer Rim with maximum freshness and unlimited variety.
That means folks that ain't never had fresh tip-yip or yobshrimp before
finally get the chance to taste 'em without the fear of gettin' poisoned.
It's given me a chance to share not just a taste of Takodana but an entire
galaxy of flavors.
 BL,f:ICll SPIRE CUISINE �. �·�·.· //
Spaceports never really sleep, so I'm usually cookin' around the clock. But on the rare

.. occasion that I do get to step outside the dockin' bay, I like to sample the local fare. No
chef wants to eat their own food for every meal. And while I dare say I offer the closest
thing Batuu has to fine dinin', seems the locals do a mighty fine job of keepin' each other
fed without me.

(RoN1'0 ROASTERS
You wanna sink your teeth into the most delicious meat in the Outer Rim? Then head
on over to the market and talk to Bakkar. This human is a fourth-generation butcher
from Tatooine who uses the flames from a modified podracer engine to cook up giant
hunks of ronto (a pack animal from his home planet) to perfection. Of course, most of
the credit should probably go to his pitmaster, a former smelter droid named 8D-J8.
He's been reprogrammed to constantly rotate the enormous ronto shanks under
the engine's open fire to achieve a nice even cook. Bakkar and 8D-J8 roast up an
assortment of other meats and local veggies, too, but the ronto wrap is their best
seller for good reason. I've tried more than once to convince Bakkar to share his
family's secret spice blend, but he always refuses. I respect that. But it ain't gonna
stop me from tryin' to figure the recipe out for myself.
(oGA'S CAN1'1NA
Once your stomach is full of roasted ronto, you'll probably
find yourself cravin' a tasty beverage to wash it down. You
could always grab a Trandoshan ale from Bakkar or flag down
an astromech droid pulling one of Jat Kaa's mobile coolers.
But if you're lookin' for a libation with a bit more flair, there's only
one place to go in Black Spire Outpost: Oga's Cantina. Oga's expert
bartenders are eager to mix you up the strongest-and strangest-concoctions
this side of Wild Space. This waterin' hole has naturally become the center of
operations for the pirates and scoundrels who call Batuu home. And between
you and me, there ain't no scoundrel bigger than the cantina's proprietor, Oga
Garra herself. This Blutopian don't just run the cantina-she runs all of Black
Spire. All business in the outpost, includin' mine, is her business, too. I usually
try to keep my distance to avoid gettin' sucked into any unnecessary drama.
But with potent drinks like the Carbon Freeze, the Fuzzy Tauntaun, and the
Bloody Rancor on her menu, drama usually manages to find me on its own.
 C 'THE MIL,ll STAND (,_
• • •

1
That ronto-roastin' butcher Bakkar ain't the only transplant
from Tatooine to bring his recipes to Black Spire. An Aqualish
�'-
'�r
�'1
dairy farmer by the name of Bubo Wamba came to Batuu with
nothin' but big dreams and a bigger pack of banthas. The
large, furry, desert-dwellin' mammals produce a particularly
sweet strain of blue milk unlike anythin' I've ever tasted. Bubo
set up a market stall in Black Spire to sell this cool, refreshin'
blue beverage and it was an instant hit with the locals. His
stand also sells a rare green milk that comes from sea sows
known as thala-sirens, found on a number of watery worlds.
Both the blue and the green milk taste outstandin' on their #

own, but when they're used as the foundation for slightly more
intoxicatin' beverages, they're truly outta this world.
Using heirloom seeds from her family's small farm on the outskirts of the
Black Spire Outpost, a human named Kat Saka creates one of the bustling
port's most unique and memorable snacks. Kat's kettle-popped grains are
combined with unusual flavors to create her signature Outpost Mix, available
in the market. It's somehow sweet and salty and spicy all at the same time.
Can't quite figure out how she does it, but whatever she's seasonin' it with, it
works. Kat also sells imported spices and local grains of the unpopped variety
straight from her family's farm, so I've become a regular customer of hers
whenever I'm in town. No matter how hard I try to resist, I always find myself
addin' a few bags of her delicious Outpost Mix to my order.
 CONDIMENTS,
SAUCES+
GARNISHES
What, you thought we were gonna dive straight into the main courses? Ease
off the thrusters a bit, kid. That's like tryin' to fly the Kessel Run before you
even learn how to power up your ship. In my kitchen, before any chef jumps
to culinary hyperspace, they gotta prove they can handle the basics. (Not that
anythin' I put on a plate could be considered basic.)
You might feel like skippin' by this batch of recipes to get to the ones with
a bit more meat to 'em, but you'll soon discover that these guys play key roles
in some of the other, more complex dishes included in this book. They're the
spices that accent the natural flavors, the dips and sauces that complement ..
every bite, and the garnishes that elevate a dish from bland to breathtakin'.
Once you really figure out how to use these beauties, you'll start discoverin'
excitin' new ways to incorporate 'em into your own creations. Hell, some might
end up in every single dish you cook. (True story: I know a Woo_kiee who
won't leave home without a shaker of my Nerfsteak Seasonin' [page 29] in his
bandolier!)
tJERFSTEAll PREP TIME: 5 MINUTES USED IN:

SEASONING YIEL,17: ½ CUP

17IFFICUL,TY: EASY
NERF �EBABS
!PAGE lCSl

Time for a kitchen confession. I've become

a bit of a spice addict over the years. Don't
worry, though. I'm not talkin' the illegal stuff INGREDIENTS
-----------✓
that the Pyke Syndicate mines on Kessel. Nah,
1 TABL,ESPOON PAPRl�A
I mean the really good stuff that you use to
1 TABL.ESPOON SAL.T
boost a meal's flavor. And lately the spice
1 TABL.ESPOON BROWN SUGAR
mix I've been cravin' most is one of my own
1 TABL.ESPOON GROUN17 CUMIN
creations. I call it Nerfsteak Seasonin' 'cause,
1 TABL.ESPOON GRANUL.ATEl7 GARL.IC
well, it was originally designed to season
1 TEASPOON PEPPER
nerfsteaks. But pretty soon I discovered that
1 TEASPOON 17RIEl7 SAUORY, CRUSHEl7
this seasoned salt goes well on just about
anythin', from tip-yip to Fritzle Fries. If you're
makin' your own, I recommend usin' a quality
salt-like the kind you'd find on Crait-as the
1. In a small jar, combine all the ingredients
base. And if you're anythin' like me, you might
and shake to combine.
wanna make a couple batches so you always
have some ready to sprinkle whenever the 2. Seal and store in an airtight container for
mood strikes. up to two weeks. I,

Ain't many stalls in the Black Spire Outpost

market more popular than Kat Saka's Kettle.
PREP TIME: 5 MINUTES USED IN :
Like I said before, Kat and her family have
YIEl.,17: ABOUT 3 �AT'S �ETTL,E
been growin' their heirloom grains on Batuu TABL.ESPOONS CORN !PAGE 't3l
for generations, and now Kat is poppin' up 171FFICUL,TY: EASY
those grains and tossin' 'em with all sorts of
wild flavor combinations. Some are fruity,
some are salty, some are spicy, and some-like
INGREDIENTS
her popular Outpost Mix-are all of the above.
Kat has made it clear that she ain't got any 2 TABL,ESPOONS REl7 SAL, T
intention of spillin' the secrets of her signature 2 TEASPOONS GARAM MASAL.A
flavor combo, despite my best efforts to coax
it outta her. But since I've become a frequent
customer at her stall durin' my visits to Batuu,
1. Put all ingredients in a food processor
Kat was willin' to share one of her secondary
and pulse until fully combined.
seasonin' mixes. If somethin' this tasty is only
her second-best seller, Kat's got some serious 2. Store in an airtight container for up to
skill with the spice. two weeks.
GURRECllGRRVY
Ewoks seem like the cuddliest creatures in the INGREDIENTS
galaxy, but when they ain't singin' and dancin',
Y� CUP FRESH PARSl.EY l.EAUES
they're usually showin' off their fierce huntin' skills.
1 TABl.ESPOON FRESH GREEN HERBS, SUCH
These furry forest dwellers are experts at craftin'
AS THYME, SAUORY, AN17 MARJORAM
weapons and traps to help 'em bring home some big
PINCH OF SAl.T
game-and on Endor, there ain't much game bigger
2 TEASPOONS APPl.E Cll7ER UINEGAR
than the gurreck. When the Ewoks take down one
½ CUP Ol.lUE Oil,
of these fierce fanged predators, they celebrate by
Y� CUP CHIC!lEN STOC!l
cookin' up a feast, which usually includes this rich,
green gravy made with fresh Endorian herbs. Luckily,
there ain't actually any gurreck in this savory sauce, 1. Combine all the ingredients except the chicken
so you don't gotta be a skilled hunter to whip it up. stock in a small bowl and puree with an immersion
Use it to smother your fried tip-yip (page 97)-a blender until smooth, with no large flakes of herbs
juicy Endorian fowl-and I guarantee it'll have you remaining.
shoutin' "yub nub!" (Whatever that means.) 2. Mix in the chicken stock and continue to blend

USED IN:
until very smooth.
PREP TIME: 5 MINUTES 3. Use straightaway, or store in the fridge for several
YIEl.17: 1 BATCH FRIE17 ENl70RIAN days, letting the mixture come to room temperature
17IFFICUl.TY: EASY TIP-YIP (PAGE 871 and blending again before serving.

EMUL,SRUCE
Emulsauce is like the astromech of condiments. See, INGREDIENTS
astromech droids were designed to repair starships,
2 EGG YOl.llS, AT ROOM TEMPERATURE
but they can also act as copilots, slicers, and even
½ TEASPOON llOSHER SAL,T
adorable travelin' companions. That kind of adapt­
2 TABL,ESPOONS UERY COL,17 WATER
ability is pretty hard to find. Turns out, that same
1 TEASPOON RICE UINEGAR
level of versatility can be found in this savory, smooth
spread. You can use it as a dip, a dressin', or a simple 1½ CUPS COl.17 OL,IUE Oil.

sandwich toppin'. And if no one is lookin', you can 1 TO 2 TABL,ESPOONS WHITE MISC PASTE
even eat it by the spoonful. I may be a bit skittish
about lettin' an actual astromech in my kitchen these 1 .. Combine the egg yolks, salt, water, and vinegar
days-thanks to an incident a ways back involvin' a in a small bowl or wide-mouthed jar and combine
couple of corrupt droids whose only appetite was for with an immersion blender.
murder-but emulsauce will always be welcome. 2. While blending, slowly add the oil. Continue
blending for a couple of minutes. The mixture

rusED IN:
should thicken and turn a pale color.
PREP: 15 MINUTES
YIEl.17: ABOUT 1 CUP 3. Blend in the miso, and adjust the quantity to taste.
17EUll.El7 PlllOBI EGGS
17IFFICUl.TY: EASY CPAGE 63)
MOOGAN DAGOBAH )
SPICE SYRUP _S_L,_U_G_S_YRUP
Used to be a time when the sweet and spicy libation
_ _ _ _
Sometimes the sweetest things come in the most
known as Moogan Tea (page 143) was brewed fresh repulsive packages. I'm livin' proof of that. Another
daily in every cantina on the Outer Rim. That all changed critter that tends to get dismissed on account of
when the Commerce Guild took control of the planet its appearance is the Dagobah swamp slug. It's no
Mooga and laid claim to its most renowned beverage. surprise that a gargantuan mollusk with thousands of
Determined to squeeze every possible credit outta teeth ain't considered the most aesthetically pleasin'
their now-proprietary recipe, the guild set up its own of species. But what these mucus-covered monsters
manufacturin' plant-known as the Ardees Beverage lack in looks, they make up for in taste. T he sticky
Company-and started sendin' out cease and desist secretions that swamp slugs leave in their wake
transmissions to any barkeep who dared brew a are unusually saccharine, with hints of the fragrant
homemade version. Too bad for the guild, their secret swamp herbs that they have digested. Whenever I
recipe wasn't ever really a secret to begin with. I realize can get my mitts on a bottle of their gorgeous goop,
I might be riskin' some serious legal ramifications by I use it to mix into drinks or pour over desserts. And
passin' along my own personal blend for the syrup, but if when there ain't any slugs around to help replenish
the guild wants to get their hands on me, they're gonna my syrup supply, I know how to make a pretty sweet
have to go through a lot of happy customers first. imitation usin' some everyday ingredients.

PREP TIME: 5 MINUTES PREP TIME: 5 MINUTES

INFUSING TIME: INFUSING TIME: 5 HOURS
'i HOURS YIEl.17: lY« CUPS
YIEl.17: 1¾ CUPS 17IFFICUI.TY: EASY
17IFFICUI.TY: EASY
INGREDIENTS
INGREDIENTS
1 CUP SUGAR
1 TEASPOON UANII.I.A EXTRACT 1 CUP WATER
1 CINNAMON STIC�, BRO�EN INTO SMAl,1, 'i OUNCES FRESH GINGER, PEEI.El7
PIECES ANl7 SI.ICEl7 ¾ INCH THIC�
½ CUP PAC�El7 BROWN SUGAR ONE 3-INCH ROSEMARY SPRIG
½ CUP GRANULATEl7 SUGAR
1 CUP WATER In a small saucepan over medium heat, bring the
sugar and water to a boil. Add the ginger and
Combine all the ingredients in a small saucepan rosemary and return to a boil, stirring to dissolve the
over medium heat. Cook until the sugar has dissolved, sugar. Remove from the heat and let rest to infuse for
then let sit for at least 4 hours to let the flavors at least 5 hours, until very strong. Strain into a clean
infuse. Strain into a clean bottle and refrigerate bottle and refrigerate until ready to use. Keeps for 1
until ready to use. Keeps for 1 to 2 weeks. to 2 weeks.

USED ltJ: USED ltJ:

MOOGAN TEA (PAGE 1'i3l 17AGOBAH SI.UG SI.INGER CPAGE l'f?l
PHOTON Fl221.E CPAGE 1551
CHRDIRN DRESSING
When you're runnin' the kitchen in a castle full of smugglers and thieves, you learn
to adapt to a lot of tastes quick. You wouldn't believe how many times I found
myself starin' down the wrong end of a blaster just 'cause I added a bit too much
dewback claw to a dish. Though the tastes and tempers of my patrons varied wildly,
luckily they could all agree on one thing-my Chadian Dressin'. I first whipped
up this zesty blue condiment for a Chadra-Fan outlaw desperate for a little taste
of home, but when I tasted how much flavor was packed into this simple sauce, I
started puttin' bottles of it on every table. Now the only time diners whip out their
blasters is when a bottle of this stuff is empty!

INGREDIENTS
Y� CUP WHITE WINE UINEGAR PREP TIME: 5 MINUTES
½ CUP LIGHT OLIUE OIL YIEL17: ABOUT 1 CUP
2 TABLESPOONS WATER 171FFICULTY: EASY
1 C:LOUE GARLIC:, MINC:El7
PINCH EACH OF SALT ANl7 PEPPER
½ TEASPOON l7RIE17 MIXEl7 HERBS, SUCH AS
OREGANO ANl7 MARJORAM
2 OUNCES BLUE CHEESE, C:RUMBLEl7
A FEW l7ROPS BLUE FOOl7 COLORING

1. Combine the vinegar, olive oil, water, and garlic in a small bowl.

2. Blend with an immersion blender for about 1 minute, until emulsified.

3. Add the remaining ingredients, then blend again until smooth.

4. Cover and refrigerate until ready to use, up to 4 days.

USED IN:
Xl2OR SALAl7 (PAGE Sll
GOL,DEtJ L,ICHEtJ TUIL,E
Sometimes I like to add a little extra crunch to a dish, and there ain't no better
way to do that than with a tuile-a thin, crispy cookie that can be either sweet or
savory. And in all my years cookin', I ain't made a better tuile than one flavored
with gold dust. This rare golden lichen is only found on Batuu, so when I visit Black
Spire, I make sure to fill my pantry with as much as I can find to keep my customers
crunchin' on these delicate crisps wherever I go. (A bit of advice: Oga charges
premium prices for the stuff, so you're better off scoutin' for some on your own.)
Though I usually save tuiles to use as embellishments for my fancier dishes, I'll admit
I occasionally eat a whole batch of the things in one sittin'.

INGREDIENTS
¼ C:UP C½ STIC:lll BUTTER PREP TIME: 5 MINUTES
Y� C:UP SUGAR COO�ING TIME:
1 TEASPOON GROUNl7 TURMERIC: 5 MINUTES
½ TEASPOON GROUNl7 GINGER YIEU7: 8 TO lC LICHEN
FLA!lES
3 TABLESPOONS ALL-PURPOSE
FLOUR 17IFFICULTY: ME17IUM

1. Preheat the oven to 375 ° F and line a large baking sheet with parchment paper
or a silicone mat.

2. In a small saucepan over medium heat, melt together the butter and sugar.

3. Stir in the turmeric and ginger, then remove from the heat and stir in the flour.

4. Drop onto the prepared baking sheet by the teaspoon. There should be 8 to 10
total, with about 3 inches between them. Bake for about 5 minutes, until the
edges are just starting to turn brown.

5. Remove from the oven and allow to cool until crisp. Tuiles are best used the same
day, although they can be stored in an airtight container for up to 2 days.

�
USED OJ:
NEC:TROSE FREEZE CPAGE 133)
 CHRISTOPHSIAN .. .
SUGAR /
If you've got a taste for somethin' sweet, then you're
tOOlc:ING TIME:
gonna want to mix up a shaker full of Christophsian
15 MINUTES
sugar. Inspired by the crystalline forests on Christophsis,
YIEl.17: 1 CUP
this caramelized-sugar mix is sure to warm you from
17IFFICUl.TY: MEC7IUM
head to tail with its subtle notes of spice and citrus. It's
a multipurpose mix that can add just the right amount of
sweetness to any treat. I can't resist sprinklin' it on top
of freshly toasted mealbread, tossin' it with some freshly
popped grains, or mixin' it into a nice hot cup of caf.
USED IN:
This stuff is nearly as versatile as my Nerfsteak Seasonin' SWEET-SAN[7 COO!llES (PAGE 1251
(page 29), and equally addictive. MOOGAN TEA (PAGE 1'f3J

INGREDIENTS /
1 CUP Pl.US 1 TEASPOON SUGAR, C7IUI[7E[7
½ CUP WATER
½ TEASPOON ORANGE EXTRACT
½ TEASPOON UANll.l.A EXTRACT

1. Combine 1 cup of the sugar, water, and orange

extract in a small nonstick saucepan. Cook over
medium heat without stirring for about 10 minutes,
until the mixture develops a thick consistency and a
golden amber color.

2. Add the vanilla extract and the remaining 1 teaspoon

sugar, and stir vigorously, until the mixture turns
pale and puffy and recrystalizes, about 5 to 10
minutes.

3. Stir a few more seconds to help dry it out, then

remove from the heat.

4. While still warm, crumble or crush the sugar into

fairly small pieces, and store in an airtight container.
NECTROSE
CRYSTAL,S
-----------------/"
Don't matter what planet you were born on, most
species need water to survive. But on some worlds,
findin' fresh water that tastes good enough to drink
can be a real chore. That's where these beauties come
in handy. Nectrose crystals might look like teensy
gemstones, but they have a totally unexpected kind
of value-pure flavor. These little guys quickly dissolve
in a glass of water, infusin' it with an irresistibly fruity
essence. I've seen 'em crushed up and used to line
the rims of fancy cocktail glasses, and I've also heard
stories of soldiers on the battlefront poppin' these
rocks straight into their mouths for an extra boost of
1. Line a rimmed baking sheet with parchment paper
energy. Fair to say these sparklin' stones are precious
or a silicone mat.
no matter how they're used.
2. In a medium saucepan over medium heat, melt
together the sugar, honey, water, and salt. Cook
PREP TIME: 5 MINUTES without stirring until the mixture reaches 300 ° F
COO�ING TIME: on a candy thermometer, 5 to 10 minutes.
15 MINUTES NECTROSE FREEZE
(PAGE 1331 3. While the mixture is cooking, combine the baking
YIEl.17: ABOUT 1½ CUPS
MIMBANESE soda and citric acid powder in a small bowl.
171FFICUl.TY: ME171UM
MUl7Sl,ll7E
(PAGE 1311 4. When the sugar solution is nearly up to temperature,

________
stir in your desired flavor combo from the list below.
INGREDIENTS

,�
5 . When the temperature hits 300 ° F, remove from the
1 CUP SUGAR .......
heat and quickly whisk in the combined baking soda

Ci
2 TABL,ESPOONS HONEY and citric acid. This will cause the mixture to expand
2 TABL,ESPOONS WATER and bubble violently. Whisk just long enough for the
½ TEASPOON ROCie:: SAL, T powders to be incorporated, then immediately pour

'I
1 TEASPOON B:Ak:ING SOl7A onto the prepared baking sheet.

5I
1 TABL,ESPOON CITRIC ACll7
6. Let cool completely for around an hour, at which
REl7, YEL,L,OW, OR GREEN FL,AUOR COMBO
point it will be brittle.
CSEE B:EL,OWJ
j
7. Break the crystals into smaller pieces. These can

111
either be nibbled as is for a fizzy sensation on the �
tongue, or broken into smaller pieces in a food
FL,AVOR COMBOS:
processor.
Red: Food coloring, ½ teaspoon vanilla extract,
dash of banana extract
8. For a drink mixture, process into a fine dust; �
1 tablespoon crystal dust per 8 ounces water should
Yellow: Food coloring, 1 teaspoon balsamic �
do the trick. You can use the dust on the rim of a
vinegar, dash of strawberry extract
cocktail glass.
Green: Food coloring, ½ teaspoon ground
cardamom, dash orange extract
 SIDES,
STARTERS+
_____________
SNACllS /,
You might have mastered sauces and garnishes, but you've still got a lot
left to learn, my palate-pleasin' Padawan! Before you start braisin' a shaak
roast (page 95) or stuffin' a puffer pig (page 107), you might wanna test
your skills on some more manageable munchies. As Maz always said, size can
be deceivin'. So even though they might be served on smaller plates, these
scrumptious snacks have a galaxy of flavors packed into each itty-bitty bite.
Believe it or not, back on Takodana, these were some of my most frequently
ordered dishes. And it wasn't just 'cause the castle's patrons were too cheap to
splurge for a rack of smoked kaadu ribs. Truth is, folks with adventurous spirits
tend to crave exotic flavors, so I carefully designed savory samplers like these
to let 'em explore a wide variety of strange and excitin' new tastes without the
risk of overfillin' their bellies or overspendin' their credits.
While most of the diminutive dishes detailed here were devised to stand
on their own, some of 'em are just beggin' to be served alongside an entree. It
might seem overindulgent, but so far, no customer of mine has ever complained
about havin' a heapin' pile of Fritzle Fries (page 57) with their Fried Endorian
Tip-Yip (page 97).
At the end of the day, it really don't matter to me if you're havin' these
bite-size beauties before your meal, with your meal, or in place of your meal.
All I care about is that you're enjoyin' 'em.
· .-llAT'S llETTL,E CORN
When I spend my credits at Kat Saka's Kettle on Batuu, the grains I buy are usually
fully popped and perfectly seasoned. But sometimes I buy the Saka family's heirloom
grains to use as ingredients in my own dishes. When placin' an order, I always make
sure to add in a sack of unpopped corn kernels. That way, if I get a cravin' for Kat's
signature snack when I'm docked at another outpost on the other side of the Rim, I
can cook some up myself. Once the grains are popped up all nice and fluffy, you can
toss 'em in just about anythin' you like-whether it's Saka Salt (page 29) or my own
Nerfsteak Seasonin' (page 29). If you ain't got special seasonin' on hand, no worries.
Quality grains like these are good enough to eat plain.

INGREDIENTS
y., CUP UEGETAB:L.E Oil, PREP TIME: 5 MINUTES
A FEW 17ROPS YEL,L,OW FOOl7 COO�ING TIME:
COL.CRING 15 MINUTES
½ CUP SUGAR YIEL.17: SERUINGS UARY
½ CUP POPCORN k:ERNEL,S 171FFICUL.TY: MEt71UM
1 TEASPOON SAk:A SAL,T CPAGE 29) '--

1. Pour the oil and food coloring into a medium pot with a lid and place over
medium-high heat. Add the sugar and popcorn kernels, pop the lid on, and
give the pot a few shakes.

2. Leave the pot on the heat for several minutes, until the corn starts popping.
At that point, shake the pot back and forth every so often until you can no longer
see the bottom of the pot through the popped corn. Remove from the heat and
continue to shake to cover the popcorn with the sweet coating.

3. Once the popping has mostly stopped, pour the popcorn into a large bowl.
Sprinkle all over with the Saka Salt, tossing the popcorn occasionally to make
sure it's all evenly coated. Best eaten the same day.
 �� '•.
,··1�-:--·...,
. -�•:•·.l�-::: �
- .... ,a.( •

P 'TMAS'TER'S CHOICE
------------------------------// ..
11
..
• ...,._ •
.- ·-• • Bakkar
!--
the Butcher gets the credit for the delicious meats served at Ronto Roasters,
. but the real hero there is 8D-JS, aka the Pitmaster. This former smelter droid was
designed to handle the heat, which is a good thing, because he never gets outta the
b!asted kitchen! When he's not turnin' those ronto shanks 'round the clock, 8D-JS
is busy addin' other meaty snacks to the menu, includin' a jerky made from the thin
bands of meat hung around his roastin' pit. Whether it's nuna turkey or luggabeast,
the Pitmaster's jerky is always sublime. Sadly, most of us ain't got a converted
podracer engine on hand to cook up our own, but these meaty morsels should help
keep you satisfied between trips to Black Spire.

INGREDIENTS
1 POUN17 GROUNl7 POR� PREP TIME: 5 MINUTES
1 TAB:L.ESPOON 17AR� SOY SAUCE CHIL.L.ING TIME:
½ TEASPOON SESAME OIL. 8 HOURS, OR OVERNIGHT
PINCH OF FIUE-SPICE POWl7ER C:OO1(:ING TIME:
3 □ MINUTES
PINCH OF SAL.T
½ CUP SUGAR YIEL.17: ABOUT 1 POUNl7
l71FFICUL.TY: EASY

1. Combine all the ingredients in a large bowl, stirring with a spoon or mixing
by hand until completely incorporated. Cover and refrigerate for 8 hours,
or overnight.

2. Preheat the oven to 250 ° F and line a rimmed baking sheet with parchment paper
or a silicone mat. Spread the pork out in a thin layer about Y� inch thick.

3. Cook for about 15 minutes, then flip over and cook for another 15 minutes.
Drain any excess fat from the pan.

4. Turn on the oven's broiler. Cut the jerky into rough squares and place these on a
cooling rack set on the same baking sheet. Slide the pan under the broiler and
cook for a few minutes on each side, until browned and crisping.

5. Store in an airtight container and refrigerate for up to a week.

RINGS OF HUDAL,L,A
T.he planet Hudalla is an enormous gas giant orbited by some of the largest rings
'·
•
..
in the galaxy. It's truly impressive to behold-but not nearly as impressive as the
sumptuous snack that shares its name. Look, I'm well aware this ain't the first time
someone's sliced up an onion, coated it with somethin' delicious, and served it next
to a sandwich. But these baked beauties have got somethin' special that sets them
E-
apart from the traditional onion ring: They've traded breading for puffer pig bacon! ��
That's right, each and every ring is wrapped in juicy strips of meat for a flavor that's
�
E-.,
bigger than any gas giant. Even better, the bacon is coated with a mixture of sugar

s;�
and spice that caramelizes onto the surface of the rings as they cook. The real
Hudalla might be a glorious sight, but believe me when I say that these rings are the
true wonder.
�

____________,,
INGREDIENTS
2 L.ARGE YEL,L,OW ONIONS, PEEL.El7 PREP TIME:
�'
ANl7 CUT INTO ½-INCH-THIC� 171SCS 15 MINUTES
2 TABL,ESPOONS HOT SAUCE C:OO�ING TIME:
1 CUP PAC�El7 BROWN SUGAR 30 MINUTES
½ TEASPOON GARAM MASAL.A YIEL,17:
SERUINGS UARY
1 POUNl7 SL.ICEl7 BACON
l7IFFIC:UL,TY: ME17IUM

1. Preheat the oven to 400° F. Line a baking sheet with aluminum foil to catch any
drips and set a cooling rack on top.

2. Divide the sliced onions into sections of two same-size rings sandwiched
together, which will give some stability as they bake. Choose the largest rings
and work smaller from there. Lightly brush each pair of rings with hot sauce.

3. In a small bowl, combine the brown sugar and garam masala, then dip each slice
of bacon in the sugar mix.

4. Wrap each onion in one or more slices of sugary bacon, making sure the bacon
doesn't overlap and covers most of the onion. Place each wrapped ring on the
cooling rack over the prepared baking sheet.

5. Bake for about 30 minutes, until the bacon is crisp but the rings hold their shape.
If you'd like the bacon any crisper, slide the baking sheet under the broiler very
briefly. Enjoy while still warm, but be careful-they will be hot from the oven.
 •
.. side dish. Thankfully, all it takes is a pinch of imagination and a dash of skill
.i • To some, a simple root like the kajaka might seem like nothin' more than another
. bo�in'
to turn this tuber into somethin' far more interestin'. Kajaka outshines its blander
r<?ot-veg cousins, possessin' a perfect harmony between sweet and savory, givin' it
the potential to stand on its own as a snack or starter. Their surprisingly appealin'
_
flavor made these starchy slices frequent favorites of the fabled Jedi Order way
back before the fall of the Republic. You can deep-fry kajaka if you want, but unless
you use a good troogan oil, you're just gonna drown out the root's natural flavors.
I recommend roastin' your kajaka on skewers or toppin' them with some nice moof
milk yogurt. It really brings out the subtle sweetness that makes this root so special.

INGREDIENTS
2 MEr7IUM SWEET POTATOES, PREP TIME: 5 MINUTES
PEEL.E[7
COO�ING TIME:
1 TABL.ESPOON BUTTER, MEL.TEr7 15 MINUTES
½ CUP PL.AIN YOGURT YIEl.[7: 2 TO 'i SERVINGS
% CUP PEANUT BUTTER OF YOUR 17IFFICUl.TY: EASY
PREFERRE[7 STYL,E
2 TABL.ESPOONS HONEY
2 TEASPOONS GROUN[7 CINNAMON
ASSORTEr7 TOPPINGS, L.ll�E
NUTS, GRANOL.A, r7RIE[7 FRUIT,
CHOCOL.ATE CHIPS

1. Preheat the oven to 400° F and line a baking sheet with parchment paper.

2. Slice the sweet potatoes into Y�-inch-thick slices and arrange on the baking sheet.

3. Brush lightly with butter, then bake for 15 to 20 minutes, until fork-tender.
Let cool for about 5 minutes.

4. While the sweet potatoes are baking, make the spread by combining the yogurt,
peanut butter, honey, and cinnamon in a small bowl.

5. Spread evenly over the sweet potato slices, then sprinkle with your choice of
topping to serve. Enjoy warm or cold.
 Most folks would probably agree that I don't look like the salad type. It ain't that
.. I,

I don't appreciate fresh veg, I just happen to know where it belongs-served

alongside a giant hunk of roasted meat. But I've come to realize that my boundless
appetite and my carnivorous inclinations ain't shared by everyone. For those who
prefer their fare a bit lighter and healthier, this simple, refreshin' salad always does
the trick. Rumor has it that it got its peculiar name from a Falleen prince-turned­
crime-lord, but I'm pretty sure that's just a legend. What's indisputable, though,
is that the crisp lettuce and sprouts in this mix taste divine when slathered in my
Chadian Dressin' (page 35). And the fresh-baked cheese crisps are this salad's secret
weapon, addin' an unexpected salty, tangy crunch. Of course, if you're like me, you
can always add some crumbled bacon to keep your cravings at bay-at least until
the main course.

__________
.;;,_
INGREDIENTS
./'
PREP TIME: 1 □ MINUTES
CHEESE CRISPS: C:OO1<:ING TIME:
½ CUP G.RATEl7 PARMESAN CHEESE 1 □ MINUTES
Y« TEASPOON PEPPER YIELl7: 1 TO 2 SERUING.S
17IFFltULTY: ME17IUM
SAL,f:!D:
½ HEA17 ICEBERG. LETTUCE, TORN
INTO SMALL PIECES
½ CUP PEA SPROUTS
¼ CUP BACON, COOl<:E17 ANl7
CRUMBLEl7
CHAl71AN 17RESSING. IPAG.E 35)

1. To make the cheese crisps: Preheat the oven to 400 ° F and line a baking sheet
with parchment paper or a silicone mat.

2. Make little piles of cheese about 1 tablespoon each, then flatten them slightly,
leaving a little room between them.

3. Sprinkle each with a little ground pepper, then bake for 5 to 10 minutes, until
golden and crisp. Remove from the oven and let cool on the baking sheet.

4. To make the salad: While the crisps are cooking, toss the lettuce, sprouts, and
crumbled bacon bits with the Chadian Dressing in a large bowl until evenly
coated.

5. Transfer to serving bowls, then top with the cheese crisps. Enjoy straightaway.
 :.RPASTED
·.·'•C�t·HANDO PEPPERS
I,
•
..£,. •• •..
"" ,.v_
�- �
,,,�. •• ,: • When most folks think about peppers, they instantly assume they 're gonna be spicy.
But some peppers have a natural sweetness to 'em that opens up a whole new

}�
u.

"
"'' ...
· world of cookin' possibilities. One particularly sweet variety, known as the chando
pepper, is native to Chandrila. Thanks to hy perspace tradin' routes, fresh chandos
can now be found in market stalls across the Outer Rim. You can eat 'em raw, throw
'em on a grill to put a nice char on their skin, or add 'em to soups and stews. Back on
E-,
s;:
"
Takodana, I even used to make a tangy jelly outta these zesty orange beauties. But a
taste this bold don't need nothin' too fancy to help it shine through. So these days,
I'm more likely to simply roast up my chandos and serve 'em alongside another dish
in dire need of an extra boost in flavor.
�
I,

_1_N_G_R_£_D_1£_N_'T_s_____ _,r--
2 ORANGE BEU, PEPPERS, HAL.UEl7, PREP TIME: 5 MINUTES
SEE17El7, ANl7 STEMMEl7
COO�ING TIME:
2 TABLESPOONS WHITE WINE "IS MINUTES
UINEGAR
YIEl.17: "I SERUINGS
SPLASH OF LEMON JUIC:E
17IFFICUI.TY: EASY
2 TABLESPOONS OL.IUE OIL
1 TABLESPOON HONEY
½ TEASPOON 17RIE17 SAGE
PINC:H OF PEPPER
1 TABLESPOON CAPERS, RINSEl7

1. Preheat the oven to 375 ° F. Place the peppers on a small baking sheet and roast
for about 35 minutes, until the peppers are soft but not mushy, then peel the
skins off. Cut into long thin slices.

2. In a medium saute pan or skillet, combine the vinegar, lemon juice, olive oil,
honey, sage, and pepper.

3. Add the sliced peppers and cook over medium-low heat for about 10 minutes,
until the peppers are quite soft and fragrant.

4. Sprinkle in the capers and cook for about 1 minute more.

5. Transfer to a serving plate and enjoy warm.

�_.moss CHIPS
Want a simple snack that packs a lot of flavor without packin' on the kilos? Then
•;ou might wanna grab a healthy handful of moss chips. Moss wasn't really my
thing until some folks campin' on Yavin 4 let me try these crispy little wafers they'd
made. They're chock-full of green goodness that'll keep your digestive system from
rebellin' after you've binged on some of the more decadent dishes detailed in these
pages. Sure, they might not be flashy, but there's a reason that chips like these seem
to be staples on virtually every planet I've visited: They're not just good-they're
good for you. If you ain't got any edible moss growin' nearby, don't worry. In my
travels, I've discovered endless variations, like this recipe from Dantooine that
substitutes leafy greens with the same delectable results.

INGREDIENTS
3 OR 'i L.ARG.E llAL.E L.EAUES PREP TIME: 5 MINUTES
1 TAB:L.ESPOON HONEY C:OO�ING TIME:
2 TAB:L.ESPOONS OL.IUE Oil, 'iS MINUTES
2 TEASPOONS WHITE MISC PASTE YIEL.17: SERUING.S UARY
½ TEASPOON G.ROUNl7 GING.ER 171FFIC:UL.TY: EASY
SPL.ASH OF BOIL.ING. WATER

1. Preheat the oven to 200° F and line a baking sheet with parchment paper or a
silicone mat.

2. Tear the kale into bite-size pieces, discarding any thick stems. Whisk together the
honey, olive oil, miso paste, ginger, and boiling water in a medium mixing bowl,
then toss the kale pieces in the mixture.

3. Place the kale on the baking sheet, gently shaking off any excess dressing so the
leaves are not too wet. Bake for about 45 minutes, until crisp and dry.

4. Remove from the oven and allow to cool before enjoying. These are best enjoyed
the same day.
 FRITZL,E FRIES
-�-----------------------/
. ..
Despite my best efforts to cook up a healthy meal, I've always had a weakness for a
:gpod plate of fried food. There's nothin' I crave more next to a sandwich than a pile
• of these crispy little fellas. My old friend Freerago used to run a satellite diner that
orbited Hosnian Prime. To be honest, the frangella pie that the place served was only
jus� passable, but somehow his kitchen droids managed to cook up the best plate of
·fritzle fries anywhere in the galaxy. Dip 'em in some Emulsauce (page 31), and you're
in for a real treat! Based on the recent obliteration of the Hosnian system by the
First Order, well, it's safe to assume poor ol' Free is permanently outta business. But
food this good always finds a way to live on.

¼ CUP SMAL,L, TAPIOCA PEARL,S"--. PREP TIME: 15 MINUTES

¼ CUP PL,AIN YOGURT SOA�ING TIME:
Y� CUP WARM WATER 15 MINUTES
¼ CUP GRATEl7 PARMESAN CHEESE COO�ING TIME:
PINCH OF CAYENNE PEPPER 15 MINUTES
YIEl.17: SERUINGS UARY
½ CUP RICE FL.OUR
17IFFICUL,TY: MEl71UM
Oil, FOR FRYING, SUCH AS CANOL,A

1. In a medium mixing bowl, soak the tapioca in the yogurt and warm water for
about 15 minutes.

2. Add the Parmesan cheese, cayenne, and rice flour, then stir together until just
combined.

3. Transfer to a piping bag fitted with a large star tip or a regular round tip.

4. Fill a small saucepan with about 2 inches of oil and place over medium heat.

5. Once the oil is hot, squeeze small lengths of the batter into the oil. Fry until
golden brown, flipping occasionally, about 15 minutes for the entire batch, then
remove to a plate lined with paper towels to drain.
MONCAL,A
______/
SARDINE FRITTERS /
A ways back, I won a high-stakes game of dejarik against a particularly annoyin'
Clawdite. The prize he forfeited was one I honestly wasn't sure what to do with at
first-a VIP ticket to the Moncaladrome to see some opera about the Faluvian cycle.
As you might've guessed, I ain't exactly the high-society type, so just stayin' awake
through the first act was a real chore. It all paid off durin' intermission, though, when
I got my hands on one of the finest canapes to ever hit a tray. This salty fish cake
sent my taste buds on a journey more epic than some five-hour song-and-dance
routine ever could. And now that I can make 'em myself, I don't even have to put on
a fancy suit.

INGREDIENTS
OIL FOR FRYING, SUCH AS CANOLA"-­ PREP TIME: 5 MINUTES
TWO 5-OUNCE TINS SARl7INES, C:OOk:ING TIME:
17RAINEl7 15 MINUTES
lEGG YIELl7: ABOUT 20
6 PIECES SEAWEEl7 SNACI<'., FLAl<'.El7 FRITTERS
SMALL l7IFFIC:ULTY: EASY
SQUEEZE OF FRESH LIME JUICE
1 TABLESPOON SESAME SEEl7S
PINCH OF CAYENNE PEPPER
½ CUP PANl<'.O BREAl7CRUMBS
SALT
PEPPER

1. Using two forks, mash the sardines to a paste in a medium bowl.

2. Add the egg, seaweed, lime juice, sesame seeds, and cayenne, and season with
salt and pepper to taste.

3. Add the breadcrumbs until you have a mixture that is neither too wet nor too dry,
but can be shaped easily by hand. Form into balls about 1 inch across.

4. Fill a small saucepan with about 1 inch of oil and place over medium heat.

5. Working in batches, add the fritters to the hot oil, making sure not to overcrowd
them. Turn the fritters occasionally until they are a dark golden brown on all
sides, about 5 minutes total.

6. Remove to a plate lined with paper towels and repeat until all the fritters are
cooked.
•, � ft1ost cooks worry about their souffle fallin', but the Devaronians added a whole new
•
level of danger to this classic baked dish. Back in my early days at Maz's castle, I
held a cookin' competition to fill a kitchen position left vacant followin' the untimely
d$!mise of my sous-chef Robbs Ely. One of the contestants, a Devaronian prep cook
n�med Sama Macoy, whipped up this tangy souffle, but it was that same whippin'
that knocked her right outta the contest. See, if the batter for this delicate delight
ain't stirred at just the right speed, the whole thing'II explode in your face! Let's just
say ol' S<;1ma went out with a bang. Hope you fare better.

I_N_G_R_£_D_IE_N_T_s___,.,,,
BUTTER FOR GREASING. PREP TIME: 15 MINUTES
3 TAB:L.ESPOONS SUGAR, PL.US COOk:ING TIME:
MORE FOR 17USTING. ) 15 MINUTES
'f L.ARG.E EGG.S, SEPARATE17, AT YIEL.17: 'f SERUING.S
ROOM TEMPERATURE
PINCH OF SAL, T
\ 171FFICUL.TY: ME171UM

¼ CUP CREAM CHEESE, SOFTENEl7

'f OUNCES CRUMB:L.El7 G.OAT CHEESE
JUICE ANl7 ZEST OF 1 L.EMON
½ TEASPOON PAPRlk:A

1. Preheat the oven to 400° F. Lightly butter four 4-ounce ramekins, dust with a
little sugar, and set aside.

2. In a medium bowl, beat together the egg whites and salt with a whisk or an
electric mixer on high speed until they form soft peaks. While beating, gradually
add the 3 tablespoons of sugar, continuing to beat until the mixture is glossy and
forms stiff peaks. Set aside.

3. In a large bowl, beat together the egg yolks, cream cheese, goat cheese, lemon
juice and zest, and paprika. Beat until thick and golden.

4. Add one-third of the whipped egg white mixture to the yolk bowl and gently
incorporate. Then gently fold in the remaining egg white mix, scraping the
bottom of the bowl but taking care not to overwork and deflate everything.

5. Divide the mixture evenly among the four prepared ramekins and set them on a
baking sheet. Bake for about 15 minutes, until the souffles are just a little wobbly
still in the middle.

6. Remove from the oven and serve straightaway, being careful of the hot ramekins.
 .
id your Devaronian Souffle (page 59) unexpectedly detonate and you need a last·
inute replacement that's equal parts delicious and easy to prepare? Sounds like
fried zuchii might be the dish you're lookin' for. Back on Takodana, I always liked to
• h!"ve this sweet and juicy veg growin' in my garden. This particular recipe is about as
straightforward as they come-some fresh zuchii, coated and flash-fried, then served
with a tangy sauce for dippin'. That's it. But just 'cause this one is simple don't mean
•
it ain't also scrumptious. With its perfectly crispy coatin', fried zuchii is an ideal way
to start off any meal and impress your guests. It can make even a novice chef look
like they studied under the great Jlibbous of Zenn-La.

INGREDIENTS _
__________.,,,,r.,,. _____
Oil, FOR FRYING, SUCH AS CANOL,A PREP TIME: 15 MINUTES
¾ CUP PAN�O B:REAl7CRUMB:S t:OO!c:ING TIME:
1 CUP GRATEl7 PARMESAN CHEESE 15 MINUTES
PINCH EACH OF SAL,T ANl7 PEPPER YIEL.17: SERVINGS VARY
½ CUP AL,L,-PURPOSE FL.OUR 17IFFIC:UL,TY: ME17IUM
1 EGG, BEATEN
1 TAB:L,ESPOON B:UTTERMIL,�
2 ME17IUM ZUCCHINI, CUT INTO
3-INCH STIC�S

1. F ill a medium saucepan with about 2 inches of oil. Place over medium heat and
warm to 350 ° F. Line a plate with paper towels.

2. Combine the breadcrumbs, Parmesan cheese, salt, and pepper in a small bowl.
•
Put the flour in a second small bowl and the beaten egg and buttermilk in a third.

3. Working a few pieces at a time, dip the zucchini sticks first in flour, then egg, and
finally in the breadcrumb mixture.

..
4. Lower the breaded sticks into the hot oil and fry for a couple of minutes, flipping
occasionally, until dark brown on both sides.

5. Transfer the sticks to the prepared plate to drain.

 I,
�ikdbi are tiny lizard-like creatures that are a bit too gamy for my taste, but their
•
eggs are unusually mouthwaterin'. Personally, I prefer mine lightly basted and
seasoned, served alongside some freshly grilled dianoga back. Unfortunately,
dianoga is a bit too tricky for the average home cook, what with all the blood
par�sites living in its fatty tissue. Luckily, pikobi eggs are plenty good on their
own and can be served in a variety of ways, from scrambled to deviled. And if you
ain't got pikobi on your world, don't worry. This recipe works pretty darn well with
just about any other kind of egg, too!

8 EGGS PREP TIME: 1 □ MINUTES

1/3 C:UP EMUL,SAUC:E !PAGE 311 OR C:OO�ING TIME:
MAYONNAISE 15 MINUTES
1 TAB:L,ESPOON WHITE MISC PASTE YIEl.17: 16 SERUINGS
½ TEASPOON TOASTEl7 SESAME OIL, 17IFFIC:UL,TY: ME17IUM
1 TEASPOON SRIRAC:HA
B:L,AC:� SESAME SEEl7S FOR
GARNISHING
REl7 SAL,T FOR GARNISHING

1. Place the eggs in a medium saucepan and cover with water. Place over
medium-high heat and bring to a boil, then remove from the heat and let sit
for 10 minutes.

2. Run the eggs under cold water until they are cool enough to handle. Peel each egg,
then slice in half lengthwise, separating the yolks into a small bowl and placing the
whites on a serving plate.

3. Add the Emulsauce or mayonnaise, miso paste, and sesame oil to the bowl with
the yolks, then mash with a fork until smooth. Place a dollop of this filling into the
hollow of each egg white using a pair of spoons or a pastry bag.

4. Add a drop of sriracha to the top of each egg, then sprinkle with black sesame
seeds and red salt.
------------------------
. . ·MASHED
. CHOllEROOT r--
C:.hokeroot may be an old family standard on a number of worlds, but until recently,
''it was somethin' I wouldn't even consider servin' in my kitchen. To be fair, chokeroot
• ain't terribly unpleasant. But it ain't terribly flavorful either, and I prefer not to
• �aste my time on ingredients that are anythin' less than exceptional. So imagine my
surprise when I discovered this creamy mashed chokeroot recipe on my last visit
to Saleucami. Never would've guessed that mixin' in some falumpaset cheese and
simple spices would bring out an inherent sweetness hidin' beneath the chokeroot's
surface. Is this single stellar recipe enough to change my opinion about an ingredient
I once despised? I dunno. Ask me after I scarf down another bowl or two ...

INGREDIENTS
-----------✓
½ C:UP MIL,� PREP TIME: 5 MINUTES
½ C:UP HEAVY C:REAM C:OO�ING TIME:
1 BAY L.EAF 15 MINUTES
2 C:L.OVES GARL.IC:, MINC:E17 YIEL-17: '-I SERVINGS
2 TABL.ESPOONS OL.IVE OIL., PL.US 17IFFltUL.TY: EASY
MORE FOR 17Rl22L.ING
1 POUN17 PARSNIPS, PEEL.El7 ANl7
ROUGHL.Y C:HOPPEl7
½ C:UP GRATEl7 PARMESAN C:HEESE
FRIEl7 ENl70RIAN
PINC:H OF GROUN17 NUTMEG Tl P-YIP (PAGE 87)
SAL.T
PEPPER
½ C:UP C:ANNEl7 ARTIC:HO�E
HEARTS, 171C:El7

1. Combine the milk and cream in a medium saucepan along with the bay leaf,
garlic, and olive oil. Bring to a simmer over medium heat, then add the parsnips.

2. Cover and let simmer for about 15 minutes, until the parsnips are very tender.

3. Remove from the heat, remove the bay leaf, and puree with an immersion blender
until smooth, adding extra milk or cream if needed.

4. Add the Parmesan cheese and nutmeg, and season with salt and pepper to taste.

5. Stir in the artichoke hearts, and enjoy!

CONSTABL,E'S CAPS /,,
These stuffed fungi got their quirky name because they bear a strikin' resemblance
to the iconic helmets worn by the Kyuzo lawmen who patrol Jakku's Niima Outpost.
But since mushrooms big enough to stuff are rare on a world as dry and barren as
Jakku, you'd be better off settin' your course for the fungal forests of Skako Minor
if you're lookin' to forage for some truly titanic toadstools. Once you've acquired
the agarics, the fun part is stuffin' 'em. I've used diced meat, mixed veg, and even
imitation killcrab as fillin' before, but this here recipe is one of my favorite variations,
hands down. Taste this spectacular can't possibly be legal!

1 POUNl7 BUTTON MUSHROOMS PREP TIME: 1 □ MINUTES

3 TABLESPOONS BUTTER C:OO!c:ING. TIME:
.1 C:LOUE GARLIC:, MINC:El7 15 MINUTES
½ C:UP PAN�O BREAl7C:RUMBS YIELl7: SERUING.S UARY
% C:UP GRATEl7 PARMESAN CHEESE 17IFFIC:ULTY: MEl7IUM
2 GREEN ONIONS, BOTH WHITE ANl7
GREEN PARTS, FINELY C:HOPPEl7
1 TABLESPOON FINELY C:HOPPEl7
PARSLEY
½ TEASPOON GARAM MASALA
SALT
PEPPER

1. Preheat the oven to 350 ° F and line a baking sheet with parchment paper or a
silicone mat.

2. Clean and stem the mushrooms and dice the stems small. Arrange the mushroom
caps on the baking sheet, leaving a little room between each.

3. Melt the butter in a medium saute pan or skillet over medium heat. Add the garlic
and cook for 2 to 3 minutes, until soft and fragrant. Add the diced mushroom
stems and cook for about 5 minutes, until they have released their juices.

4. Stir in the breadcrumbs, Parmesan cheese, onions, parsley, garam masala, and
salt and pepper to taste, and cook 1 minute more, until the cheese is softened and
everything is incorporated. Remove from the heat.

5. Using a small spoon, press the filling into the hollows of the mushroom caps.
Continue adding filling, mounding it up on top of each cap. Bake for about 15
minutes, until the mushrooms are soft. Serve hot.
 SOUPS
+STEWS
I've visited a lot of worlds in my travels, and I ain't found one sentient species
yet that didn't have some sort of soup or stew as a part of their diet. Might be
'cause they're some of the galaxy's easiest dishes to cook. All you need is a pot,
some water, and somethin' to flavor it with. Don't take a degree from the Orto
Culinary Academy to pull that off.
Of course, just 'cause soup is simple to make don't mean it's always good to
eat. I've had a few that legitimately made me wonder if the chef had served me
a spoonful of swamp scum on accident. Still, when you come across a soup or
stew that really works, it's somethin' you're not likely to forget. A well-crafted
bowl can send my mind reelin' back to my childhood on Artiod Minor. There's
no denyin' it-good soup feels like home.
One more great thing about soups and stews is that a single batch can
go a long way, feedin' your entire clan and still leavin' plenty of_leftovers for
meals to come. Everyone's got different tastes, sure, but I've gathered a small
selection of brothy bowls that manages to please the crowds no matter where I
go. I just hope I brought enough pots ...
ROOT�EAFSTEW __/
----------'/
A swamp world like Dagobah ain't exactly where you expect to find a galaxy-class
meal, but you'd be surprised how pleasant a steamin' pot of weeds and fungus can
be if you take the time to prepare it right. Over the years, I've perfected my own
variation on the classic rootleaf stew that I always keep simmerin' in one of the
kettles on my stove. The dish hails from a world that smells like an Imperial trash
compactor, so I understand why it's considered an acquired taste. But mine ain't
qui_!e as pungent as other variations. It's bubblin' with just the right amount of
potent flavor and tons of vital nutrients. I promise you'd be missin' out if you didn't
at least give it a try.

INGREDIENTS
2 TABLESPOONS OLIUE OIL PREP TIME: 5 MINUTES
8 OUNCES MIXEl7 MUSHROOMS, SLIC:El7 IC:OO�ING TIME:
2 C:LOUES GARLIC, FINELY MINC:El7 20 MINUTES
1 TABLESPOON FRESHLY GRATEl7 GINGER YIELl7: 'i SERVINGS
ROOT l7IFFIIC:ULTY: EASY
½ TEASPOON GROUNl7 CUMIN
½ TEASPOON GROUNl7 TURMERIC:
½ TEASPOON GROUNl7 CINNAMON
2 CUPS VEGETABLE BROTH
2 CUPS C:HOPPEl7 ROOT VEGETABLES, SUCH
AS POTATO, CARROT, ANl7 PARSNIP
SEUERAL HAN17FULS C:OLLARl7 GREENS,
TORN INTO SMALL PIECES

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat and cook the
mushrooms for several minutes, stirring occasionally, until they have released
their juices. Remove the mushrooms to a bowl and set aside.

2. Add the remaining 1 tablespoon oil, followed by the garlic, ginger, cumin,
turmeric, and cinnamon, stirring for about 30 seconds until fragrant.

3. Pour in the vegetable broth, followed by the root vegetables. Add water to just
cover the vegetables, and simmer until they are soft, 10 to 15 minutes, depending
on their size.

4. Add the mushrooms back in, followed by the collard greens. Cook for another
1 to 2 minutes, then ladle into serving bowls.
TOPATO SOUP
Remember when I said that good soup feels like home? Well, in the case of this
classic topato soup I mean it literally. Yeah, I might have learned the ins and outs of
craftin' a fine meal from old holovids, but that don't mean I never tasted good food
before that. My mother was no Gormaanda, but she knew her way around a kitchen
well enough. And whenever she started some of this aromatic broth simmerin' on
the stove, you cou·ld guarantee that the entire family would be back in time for
dinner. It was one of the first dishes she taught me how to make once she realized
where my passion for food was takin' me. Hey, we all gotta start somewhere, right?

INGREDIENTS
1 TAS::L,ESPOON Ol,IVE Oil, PREP TIME: 5 MINUTES
2 TO 3 CL.OVES GARL.IC, MINCEl7 l;:001<:ING TIME:
½ MEl71UM YEL,L,OIJJ ONION, 171CEl7 15 MINUTES
¾ CUP GREEN SAL.SA YIEL.17: 'i SERVINGS
1 CUP CHICl<:EN BROTH 17IFFll;:Ul,TY: EASY
1 ME171UM POTATO, PEEL,E17 ANl7
171CEl7
1 CUP S::AS::Y SPINACH L.EAVES
½ CUP HEAVY CREAM, OR MORE TO
TASTE
SAL,T
PEPPER

1. Heat the oil in a medium saucepan over medium heat. Add the garlic and onion
and cook for a few minutes, stirring occasionally, until fragrant and soft.

2. Add the salsa, chicken broth, and potato, then cook for about 15 minutes more,
until the potato is fork-tender.

3. Stir in the spinach for about 30 seconds, then puree everything with an
immersion blender.

4. Add the cream; then season with salt and pepper to taste, adding more cream if
it is too spicy.
 r
N E_-----'/
N E_T_E_R_R_I _
_Ti_�_T_O_O_I__
Cookin' in low-moisture environments ain't easy. After all, to make a soup, you
gotta have liquid. On most worlds, that ain't much of a problem, but on desert
planets like Tatooine, every single drop of water counts. A quality vaporator can
usually collect enough moisture out of the arid air, but it'll take a day's harvest to
fill a decent pot. Fortunately, this tasty terrine maximizes the moisture in the dish
by drawin' extra juices from a special breed of mushrooms that grows right in the
vaporator's excess condensation. The result is a hearty dish that ain't quite a soup,
but it'll still be sure to get your juices flowin' again, even after a day of toilin' under
the planet's twin suns.

ltJGREDIEtJ'TS
1 TABLESPOON OLIUE OIL PREP TIME: 5 MINUTES
1 MEl71UM YELLOW ONION, 171C:El7 COO�ING TIME:
1 C:LOUE GARLIC: 35 MINUTES
½ C:UP C:UBEl7 FIRM TOFU YIEl-17: 'i SERUINGS
1 TABLESPOON REl7 C:URRY PASTE 171FFICUL,TY: EASY
2 TEASPOONS GARAM MASALA
2 TEASPOONS GROUNl7 C:ORIANl7ER
1 LARGE EGGPLANT, CUT INTO
1-INC:H C:UBES
6 CUPS C:HIC�EN BROTH
% CUP MOLASSES
½ OUNCE 17RIEl7 MUSHROOMS
OF YOUR CHOICE
1/y C:UP Bl.AC� LENTILS
SALT
PEPPER

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and
garlic, and cook, stirring occasionally, for about 5 minutes, until soft and fragrant.

2. Add the tofu and cook until brown all over, about 5 minutes.

3. Stir in the curry paste, garam masala, and coriander, then add the remaining
ingredients, seasoning with salt and pepper to taste.

4. Cook for about 25 more minutes, until the eggplant is very soft and the lentils are
cooked through.
SPICY MANDA�ORIAN STEW
Mandalorians were proud warriors with a real reputation for toughness. If somethin'
didn't pose a challenge, it wasn't worth their time. Apparently, that point of view
carried over into suppertime as well, as evidenced by this traditional stew that's so
blazin' hot it'll burn the hair right outta your nostrils. This old Mandalorian gem is
known in their native tongue as tiingilar-1 ain't fluent in Mando'a, but I assume it
roughly translates to "eat at your own risk." Combinin' a hearty blend of meat and
veg with a scorchin' seasonin' mix, this concoction would make even the hardiest
Mandalorian sweat themselves right outta that crazy armor of theirs.

2 TABLESPOON OLIUE OIL ,..._______ PREP TIME: 5 MINUTES

1 ME17IUM YELLOW ONION, 17IC:El7 C:OOlc!ING TIME:
2 C:LOUES GARLIC:, MINC:El7 'IC MINUTES
1 TABLESPOON GRATEl7 FRESH GINGER YIELl7: 'I SERUINGS
1 POUNl7 BONELESS, Sk'.INLESS C:HIC:k'.EN 171FFIC:ULTY: EASY
THIGHS, ROUGHLY C:HOPPEl7
1 ME17IUM REl7 APPLE, C:OREl7 ANl7 17IC:El7
3 TABLESPOONS ALL-PURPOSE FLOUR
2 CARROTS, ROUGHLY C:HOPPEl7
1 PURPLE POTATO, ROUGHLY C:HOPPEl7
2 TEASPOONS GARAM MASALA
2 TABLESPOONS CURRY POWl7ER
2 TABLESPOONS TOMATO PASTE
1½ TABLESPOONS SUGAR
2 TABLESPOONS SOY SAUCE
'I CUPS C:HIC:k'.EN BROTH
½ C:UP PEARL COUSCOUS

1. Heat the olive oil in a large saucepan over medium heat, then add the onion,
garlic, and ginger.

2. Cook for a couple of minutes, stirring occasionally, until soft and fragrant, then
add the chicken. Stir occasionally until the meat is browned on all sides.

3. Add the remaining ingredients and cook, covered, for about 30 minutes, until the
vegetables are soft. Serve hot.
 BREADS

As I've said, cookin' is an art. But when it comes to bakin', there's a whole lot
more science involved. There's a precision involved in bakin' that can be a bit
intimidatin'. I prefer to be a bit more free-flowin' with my recipes in the kitchen,
addin' a dash of this and a pinch of that as I go to even out the flavors. Bread
don't share that same philosophy. After all, a quarter teaspoon of extra worm
yeast can be the difference between absolute perfection and disaster.
When you look under the crust, most loaves of bread are made up of the
same basic components. Flour, water, yeast, and so on. They just happen to be
combined in different ways to make each of 'em unique. So in a way, bakin' is
kinda like bein' a mechanic, seein' that you gotta develop a solid understandin'
of how all those pieces work together before you can even think of startin' to
make fancy upgrades. I mean, no one would expect you to be able to install
a hyperdrive the first time you picked up a wrench. And the sa'"!le goes for
bakin' bread. Even the most skilled chefs have burned a few loaves in their
day. But we ain't about to let a few ugly crashes keep us from buildin' just the
right vessel for our flavors. 'Cause we know when we finally put together that
perfect loaf, it's gonna take our meal to all-new heights.
 RO·N-TO WRAPPERS
•
..
Some bre·ads are so hearty they take the place of a meal, others so fancy they can serve as the
.,
centerpiece to the finest feast. But some bring out the best in a meal without stealin' the spotlight
for themseive!i_. This flatbread, for instance, is baked up by the fine folks at Ronto Roasters with one
sole purP.ose_: to g·et those savory piles of meat safely into your mouth hole. It's thin and flexible
enough -t9 wrap around just about any fill in' but also durable enough that it ain't gonna turn into a
soggy mess the second it gets stuffed. If a sandwich ain't on your menu, use some for scoopin' up
hummus or soppjn' up gravy. This bread might be simple, but it has so many uses that it's hard to
• wrap my head a�ound 'em all.

INGREDIENTS
% CUP WARM WATER''--------- PREP TIME: l □ MINUTES
11ABL,ESPOON OL,IUE Oil, RISING TIME: 1 HOUR
1 TEASPOON BROWN SUGAR COOlc!ING TIME:
½ TEASPOON SAL,T 2 □ TO 3 □ MINUTES
1 TEASPOON INSTANT 17RY YEAST YIEU7: Ei FL,ATBREAl7S
2 CL,OUES GARL,IC, MINCEl7 171FFICUL.TY: ME171UM
1 TABL,ESPOON MIXEl7 17RIEl7 HERBS, SUCH
AS SAUORY OR MARJORAM
2 CUPS AL,L,-PURPOSE FL,OUR, PL,US MORE
·FOR 17USTING

1. In a medium bowl, combine the water, olive oil, brown sugar, salt, and yeast.

2. Add the garlic and herbs, then gradually mix in the flour until you have a dough that isn't
too sticky.

3. Turn out onto a lightly floured surface, then knead for a minute or two, until the dough is soft and
bounces back when poked.

4. Place the dough in a clean bowl, cover lightly with plastic wrap or a damp kitchen towel, and set
in a warm place to rise for about 1 hour, or until doubled in size.

5. Once the dough has risen, heat a dry medium saute pan or skillet over medium heat.

6. Divide the dough into six equal balls, and roll each one out to about Y� inch thick.

7. One at a time, lay a piece of dough in the pan. Let cook on each side for 3 to 5 minutes, until
golden brown. Remove to a plate to finish cooling.

USED IN:
RONTO WRAP (PAGE 88)
FEL.UC:IAN GARl7EN SPREAl7 (PAGE l □ ll
POL,YSTARCH
PORTION BREAD
Jakku is a remote world with little to offer but heat and sand. Food is scarce, and
water even more so. That makes cookin' anythin' worthwhile there a bit of a chore.
However, I did manage to discover a minor culinary miracle on one of my recent
visits: instant bread. Known to the locals as "portion bread," it's really just a simple
mix of polystarch flour and water. The chemical reaction from the combination
of the two creates a self-risin' miniature loaf that would satisfy even the pickiest
scavenger. Maybe the intense heat of the Jakku desert aids in the reaction somehow,
'cause I ain't quite been able to replicate the process in my own kitchen. But with my
oven at the right frequency, I've managed to come pretty close.

INGREDIENTS
½ TEASPOON UEGETABLE OIL
PREP TIME:
'f TABLESPOONS WHEAT FLOUR 1 MINUTE
1 TABLESPOON INSTANT OATS C:OO�ING TIME:
1 TEASPOON SUGAR 1 MINUTE
¼ TEASPOON BA�ING POWl7ER YIEL.17: 1 SERUING
½ TEASPOON THIN FLA�ES l7RY SEAWEEl7 17IFFIC:ULTY: EASY
PINCH EACH OF SALT ANl7 PEPPER ......_
PINCH OF GROUN17 CINNAMON
ABOUT 2 TABLESPOONS WATER

1. Lightly grease a 6-inch microwave-safe ramekin or small bowl with the oil.

2. In a medium bowl, combine the flour, oats, sugar, baking powder, seaweed, salt,
pepper, and cinnamon, followed by just enough water to hold it all together,
about 2 tablespoons.

3. Quickly form into a rough ball, and place in the center of the prepared ramekin.

4. Place the ramekin in the microwave, and cook on high for 45 seconds, during which
time the bread should puff up somewhat. Allow to cool slightly before eating.
 FIV£-8L,OSSOM BR£ D
_:,,__.:,.._:;;;:,___�;.:.....;::;,..;;;;;;;;..;�-::;..;...;.;;_,,_.;...::;...;;;.:::;�;;.....r.......-------------.,

I've made my fair share of baked goods over the centuries, but I ain't sure I've ever seen anythin' prettier come
outta an oven than a traditional Naboo five-blossom loaf. Each roll in this bready bundle is carefully placed so
that they all rise together to form a single loaf that resembles a bouquet of bloomin' flowers. The five blossom
is meant for folks to tear and share-though some of my patrons have been known to tear into each other to
get their grubby hands on the last piece. Rumor has it the five-blossom bread was beloved by the royal court on
Naboo, with the legendary Queen Amidala herself bein' particularly skilled at bakin' it. Thankfully for us, a crown
ain't required to experience this loaf's majesty.

ING RE DI EN Ts / FILA.ANG:
_ _ _ _ _ _ _ _ _ _____-'
BRERD= % CUP PL.Um OR SEE17L,ESS BERRY JAm PREP TIME:
2 TABL.ESPOONS AL,L,-PURPOSE FL.OUR 15 mlNUTES
½ CUP WARm mil.le::
3 TABL.ESPOONS BROWN SUGAR RISING TIME:
Y� CUP (½ STIClc::l BUTTER, mEL.TEl7 1½ HOURS
2 TEASPOONS GROUNl7 CINNAmON
Y� CUP GRANUL.ATEl7 SUGAR BAk:ING TIME:
2 TEASPOONS INSTANT 17RY YEAST 20 mlNUTES
ICING:
1 TO 2 TEASPOONS GROUNl7 YIEL.17:
CARl7Amom 1 CUP POWl7EREl7 SUGAR 1 SHAREABL.E
lEGG 1 TABL.ESPOON 17ESERT PEAR SYRUP L.OAF
½ TEASPOON SAL,T 2-3 TABL.ESPOONS HEAUY CREAm 171FFIC:UL.TY:
HARl7
3 CUPS AL,L,-PURPOSE FL.OUR, PL.US 2 TABL.ESPOONS CHOCOL.ATE-COUEREl7
moRE FOR 17USTING SUNFL.OWER SEEl7S OR SPRINlc::L.ES
FOR GARNISHING

1. To make the bread: In a large bowl, combine the glass from the center of the dough. Working one
milk, butter, sugar, yeast, cardamom, and egg. Add strip at a time, gently pull the dough to elongate it
the salt, then gradually add the flour until you have a slightly, then twist the strand lengthwise as much
dough that isn't too sticky. Turn the dough out onto as you can. Coil each twisted strand into a knot
a lightly floured work surface and knead for a couple shape around the center of the loaf. When you are
of minutes, until it bounces back when poked. Cover done, you should have a loaf that looks a bit like a
with plastic and set in a warm place to rise for about bouquet of flowers. Press a fingertip into the center
1 hour, until doubled in size. of each knot to make an indent for the icing. Let the

2. To make the filling: In a small bowl, combine all the loaf rise uncovered for another 30 to 40 minutes,

ingredients and set aside. until puffy and soft.

4. Preheat the oven to 375 ° F. Bake for about 20

3. Assemble the bread: Line a baking sheet with
minutes, until golden brown. Let cool completely
parchment paper or a silicone mat. Once the dough
before adding the icing.
has risen, divide it in half. Roll one half into a round
disc about 12 inches across. Gently lay this disc 5. To make the icing: Combine the powdered sugar,
on the prepared baking sheet, then spread the desert pear syrup, and just enough heavy cream
filling over it. Roll out the other half of the dough, to give it a thick consistency. Add a dollop of icing
then lay it on top of the first piece. Place a small to the center of each indent, then set three choc­
glass or ramekin in the very center of the dough olate-covered sunflower seeds or sprinkles in the
as a visual aid, then take a sharp knife and cut middle of each. To serve, tear off a "flower" and
four slits radiating out from the center. Cut each enjoy.
section in half and then divide all the slices in half
one more time for a total of 24 strips. Remove the
MUSTAFARJAN L,f1UA BUNS
There's a lot of superstition around the planet Mustafar. Some say that the magma-covered world
is a nexus for the dark side of the Force. Others claim that Darth Vader himself had a secret castle
there. I don't know if any of that is true. What I do know is that the temperatures on Mustafar are as
1
hot as an oven, makin' it the perfect destination to do some quality bakin'. On one visit, I came across
some Southern Mustafarians heatin' up these sweet balls of dough directly on the planet's scorchin'
volcanic crust. The result was this sweet red bread with a cracked, blackened exterior. Looked nearly
as impressive as it tasted. If you ain't got an open lava fissure handy, I'm sure a traditional oven will
work just fine. Either way, this is one bun too hot to pass up.

INGREDIENTS

BUNS: TOPPING: PREP TIME:

15 MINUTES
1½ CUPS WARM Mil.� 1 CUP RICE Fl.OUR
RISING TIME:
1 TABl.ESPOON BUTTER, 1 TEASPOON INSTANT 17RY 1% HOURS
MEl.TEl7 YEAST
BAlllNG TIME:
1 TABl.ESPOON SUGAR 1 TABl.ESPOON SUGAR 20 MINUTES
1 TEASPOON SAl, T 1 TABl.ESPOON UEGETABl.E Oil, YIEl.17: 12 ROl.l,S
2 TEASPOONS INSTANT l7RY % CUP WARM WATER 17IFFICUl.TY:
YEAST Bl.AC� GEl. FOOl7 COl.ORING, HARl7
REl7 GEl, FOOl7 COl.ORING, AS AS NEEl7El7
NEEl7El7 ½ TEASPOON COARSE SAl.T
3 CUPS Al.l.-PURPOSE Fl.OUR,
Pl.US MORE FOR 17USTING

1. To make the buns: In a medium bowl, combine the milk, butter, sugar, salt, yeast, and enough
food coloring to give you a nice robust red color. Gradually add the flour until you have a nice

•
soft dough that isn't too sticky. Turn out onto a lightly floured surface and knead for a couple of
minutes, until it bounces back when poked. Place in a clean bowl and cover with plastic. Set in a
warm place to rise for about 1 hour, or until doubled in size.

2. Line a baking sheet with parchment paper or a silicone mat. Turn the dough out of the bowl and
divide into 12 equal portions. Loosely roll each of these into a smooth ball and set on the prepared
baking sheet. Cover and let the dough begin to rise again while you make the topping.

3. To make the topping: Whisk together all the ingredients in a small bowl until smooth. Set aside
and let rise, along with the rolls, for about 20 minutes. Then, using a pastry brush, brush a thick
layer of the topping onto each roll, covering as much as possible. Preheat the oven to 400 ° F and
let the rolls rise another 20 minutes.

4. When ready, bake the rolls for 15 to 20 minutes, until puffed and firm to the touch. Let cool for
about 10 minutes before serving.
·mutJCH-FUNGUS L,OAF /___//
When I'm searchin' the galaxy for new ingredients, I prefer to stock my pantry with ones that are
as versatile as possible. I ain't got space on my freighter to bring along somethin' I can use in only
one dish. That's why I love munch-fungus, a toadstool-like growth that I first happened across on a
visit to the Twi'lek homeworld of Ryloth. This multipurpose mushroom is commonly eaten raw by
the locals, but it can also be added to soups and stews to create a rich and hearty broth. One of the
most interestin' uses of munch-fungus I've witnessed, though, is when it's baked into a traditional
Twi'lek bread, like this lovely little loaf here. Full of warm, pungent flavors and a hint of spice, it's a
unique accompaniment to any meal that you simply won't be able to resist munchin' on.

__________
INGREDIENTS _,,,,.,,,,
2 TO 3 TABLESPOONS Ol..lUE 2 TEASPOONS INSTANT PREP TIME: 15 MINUTES
OIL., PL.US MORE FOR THE C7RY YEAST RISING TIME: 2 HOURS
TOP
1 TABLESPOON SUGAR BAk:ING TIME:
½ POUNC7 FRESH
3 TABLESPOONS PLAIN 'fD MINUTES
MUSHROOMS, 17ICEC7
YOGUR T YIEL.17: 1 LOAF
2 CL.CUES GARLIC, MINCEC7
½ TEASPOON PEPPER 17IFFICUL.TY: MEC7IUM
3 TABLESPOONS SOY SAUCE
1 TEASPOON SAL.T
1 TABLESPOON REC7 CURRY
3Y� CUPS ALL-PURPOSE
PASTE
FL.OUR, PL.US MORE FOR
1 CUP WARM WATER 17USTING
1 TABLESPOON HONEY COOk:ING SPRAY, FOR
GREASING
/

1. Heat the olive oil in a large saute pan or skillet over medium heat. Add the mushrooms and garlic,
then cook, stirring occasionally, for about 5 minutes, until tender. Stir in the soy sauce and cook
another minute or so, until any excess liquid has cooked off or been absorbed. Remove from the
heat and stir in the curry paste. Set aside and let cool completely.

2. In a large bowl, combine the warm water, honey, yeast, sugar, and yogurt. Add the mushroom
mixture, then gradually mix in just enough flour (about 31/4 cups) to bring the mixture together
into a workable dough. Turn out onto a lightly floured surface and knead for several minutes, until
the dough bounces back when poked. Place in a clean, lightly greased bowl, cover with plastic or
a damp towel, and let rise for about 1 hour, or until doubled in size.

3. When the dough is ready, lightly grease a 9-by-5-inch loaf pan. Punch down the dough and roll
out to a rectangle shape, roughly the length of the loaf pan, and twice as wide. Roll into a tube
shape, then lift and set into tl'Je loaf pan, seam-side down. Cover and let rise again for another 45
minutes or so, until puffy and soft.

4. Preheat the oven to 400° F. Bake the loaf for around 40 minutes, or until the top is golden brown
and firm to the touch. Let cool slightly before turning out onto a cooling rack, and let cool com­
pletely before slicing.
 "
MAIN ------
COURSES

When I first started cookin' for diners at Maz's castle, I was determined that
every meal on my menu show off my full range of skills. Back then, until a dish
was absolutely perfect, it didn't leave my kitchen. Unfortunately, as a direct
result, a lot of po,tential customers ended up leavin' our tables instead.
Maz set me straight pretty quick. She convinced me that her average
customer wasn't lookin' for me to wow 'em with flashy techniques and exotic
ingredients. Truth told, most folks don't give a womp rat's rear end how thin
you can slice a shuura. All they're lookin' for is somethin' that'll fill 'em up fast.
And if it tastes g9od, too? Well, then you've got yourself a customer for life.
I took Maz's words to heart and focused on streamlinin' my main courses
for faster service without sacrificin' quality. It wasn't easy, but with a bit of
experimentation,' I concocted a batch of recipes that were big on flavor but
didn't require endless hours of slavin' over a hot stove.
"Fast and flavorful" might not sound like a terribly impressive culinary
point of view, but trust me, it gets the job done better than you'd expect. These
recipes have proved popular at every outpost I've visited in my travels across
the Outer Rim. Give 'em a try at home and I think you'll see why.
YOBSHRJMP
_N_O_O_D_t.,_E_S_R_t.,_R_D----'/
Yobshrimp are small sea creatures native to the waters of Naboo. Nearly every species on that
planet, from humans to Gungans, enjoys dinin' on these delectable decapods. While yobshrimp are
plenty abundant, there's still a certain amount of danger to fishin' for fresh ones in the Abyss. If you
ain't careful, the enormous opee and colo claw fish lurkin' in those depths will put you on the menu
instead. Lucky for me, I found a Gungan willin' to hook me up with a healthy supply of 'em for a
reasonable price. T hough yobshrimp can be prepared in countless ways, I like to highlight their
freshness by marinatin' the slippery little fellas and tossin' 'em into a cold noodle salad.

I N G REDIE tJ'TS
_ _ _ _ _ _ _ _ _ _ _ _____/
VI NAIG RE'T'TE: NOODL,E SAL,AD:
½ CUP LOW-SOl7IUM SOY 'i OUNCES VERMICELLI RICE PREP TIME: 15 MINUTES
SAUCE NOOl7LES PLUS OVERNIGHT
2 TABLESPOONS LIME JUICE 12 COO�E17 MEl71UM SHRIMP C:OO!c:ING. TIME:
1 TEASPOON SUGAR % REl7 BELL PEPPER, SLICEl7 15 MINUTES
1 CLOVE GARLIC, MINCEl7 THIN YIELl7: 2 SERVINGS
1 TEASPOON HOT SAUCE 2 OUNCES CARROTS, PEELE17 l71FFIC:ULTY: MEl7IUM
½ TEASPOON XANTHAN GUM ANl7 SLICEl7 THIN CY� CUP!
1½ OUNCES 17RIEl7 WOOl7 EAR
MUSHROOMS,SOA�El7
IN WATER FOR 1 HOUR,
17RAINEl7 ANl7 SLICEl7
½ REl7 ONION, SLICEl7 THIN
½ TEASPOON MINCE17
CILANTRO
PINCH OF SALT

1. To make the vinaigrette: Combine all the ingredients in a food processor and puree until smooth.
Transfer to a small bowl, cover, and let sit overnight in the fridge.

2. To make the noodle salad: Fill a medium pot with water and bring to a boil. Add the noodles and
cook for about 15 minutes, until the noodles are cooked through. Rinse the noodles in cold water,
then drain. Toss with the shrimp, bell pepper, carrots, mushrooms, onion, and the vinaigrette, and
sprinkle a little cilantro and salt on top before serving.
BRAISED SHAAll ROAST
If you"ve ever been to Naboo, you've probably seen herds of shaak grazin' in the grasslands. These
•
rotund beasts are basically big balls of lard with legs, but if you're a skilled butcher who can manage
to navigate past all that fat, there's actually some pretty mouthwaterin' meat under there. When it
comes to shaak, the roast is the only way to go. It's an ample cut packed with flavor, particularly
when braised with some local greens and fungi. Braisin' is a long slow process, sure, but the end
result is so tender that it practically falls apart the second your fork touches it. I usually add some
noodles to the mix as well, just to fill out the dish and soak up all the delicious juices. My braised
shaak roast is rustic, it's hearty, and it's usually sold out as soon as I open the pot.

INGREDIENTS
2 OR 3 POUNC7S POT ROAST 2 CUPS SL.ICE[] MUSHROOMS C:001(:ING TIME:
BEEF ROUN[7 1 HEAPING CUP �AL.E, TORN 3 HOURS FOR BEEF,
¼ CUP SOY SAUCE, OR MORE INTO SMAL.L. PIECES 15 MINUTES FOR
TO TASTE ASSEMBL.Y
½ CUP PEEL.E[7 AN[7
3 CL.CUES GARL.IC SHRE[7[7E[7 RAINBOW YIEL.17: 'i SERVINGS
WATER, AS NEE[7E[7 CARROTS 171FFICUL.TY: MEC71UM
8 OUNCES CAUATEL.L.I OR 1 TO 2 TABL.ESPOONS
ORECCHIETTE PASTA SEASONEC7 PAN�O
BREAC7CRUMBS
6 TABL.ESPOONS OL.IUE OIL.
SAL.T
1½ CUPS WHOL.E PEARL.
ONIONS, PEEL.E[7 PEPPER

1. Place the beef in a medium saucepan along with the soy sauce and garlic. Fill with just enough
water to cover the beef, then set over medium heat, cover and cook for about 2 hours, until the
meat has started to soften and is cooked through.

2. Using a pair of forks, divide the beef into smaller pieces, and allow to cook about 1 hour more,
until the beef is very tender. Remove to a separate plate and keep warm.

3. Once the beef is cooked, bring a large pot of salted water to boil for the pasta. Add the pasta and
cook according to package instructions, until soft, but still a little al dente. Drain the pasta and
keep warm.

4. In a medium saute pan or skillet, heat the olive oil over medium heat. Cook the pearl onions and
mushrooms for about 5 minutes, until soft, then add about ½ cup or so of the beef liquid, stirring
until it has been absorbed.

5. Remove from the heat and stir in the kale until is wilted. Add about ½ cup of the beef liquid to
each serving bowl, then divide the pasta between them. Stir the mushroom, onion, and kale mix in
with the cooked pasta and keep warm.

6. Place the cooked beef on top of the pasta, then follow with the carrots and a pinch of the
seasoned breadcrumbs. Season to taste with salt and pepper.
_F_R_I_E_D_E_N_D_O_R_I_R_N_T_I_P_-_Y_IP__//
Tip-yip is a type of hen that is commonly raised by the Ewoks on the forest moon of Endor as a
source of eggs and meat. Though it ain't all that different from the domestic fowl found on countless
other worlds, I find tip-yip to be particularly juicy and flavorful. Plus, when it's oven roasted and
served over a bed of fresh vegetables and local grains, that little bird is about as healthy a meal as
you can get. But if you don't mind your tip-yip flyin' a slightly less wholesome path, you can always
bread it, fry it up, and cover it in warm herb gravy. My variation is drippin' with natural flavor, makin'
it one of my biggest sellers at nearly every spaceport I visit. Maybe it ain't the traditional way that
Ewoks cook up their feathered friend, but if you ask me, there's plenty of room on Endor for more
than one type of tip-yip.

_I_N_G_R_E_D_I_EN_'T__
S -..J/
2 L,ARGE BONEL,ESS, Sk:INL,ESS 2 TABL,ESPOONS BUTTERMIL,k: PREP TIME: 15 MINUTES
CHICk:EN BREASTS 1 BATCH MASHEl7 CHOk:EROOT COOk:ING TIME:
OIL, FOR FRYING, SUCH AS (PAGE EiSl OR MASHEl7 30 MINUTES
UEGETABL,E OIL, POTATOES YIEL,17: 2 SERVINGS
1½ CUPS AL,L,-PURPOSE FL,OUR 1 CUP COOk:El7 MIXEl7 171FFICUL,TY: HARl7
1 TEASPOON SAL,T UEGETABL,ES, SUCH AS
PEAS, CARROTS, ANl7 CORN
½ TEASPOON BL,ACk: PEPPER
1 BATCH GURRECk: GRAUY
PINCH OF CAYENNE PEPPER
(PAGE 311
lEGG

1. Cut the chicken into small pieces and set aside. Fill a small saucepan with 2 inches of oil. Place
over medium heat and begin to heat it up to around 350 ° F while you prepare the chicken.

2. In a small bowl, whisk together the flour, salt, black pepper, and cayenne pepper to mix evenly. In
another small bowl, beat together the egg and the buttermilk.

3. Working with one piece at a time, dip the chicken into the egg mixture, then the flour mixture,
making sure it's well coated. Repeat that sequence, then set the chicken aside.

4. Once all the meat is coated, begin frying by lowering it into the hot oil a few pieces at a time.
Flipping occasionally, cook for about 5 to 10 minutes, until a nice dark golden brown color.
Remove to a plate lined with paper towel to drain.

5. To assemble the dish, stir together the Mashed Chokeroot (or mashed potatoes) and the mixed
vegetables. Add a generous dollop of this to each serving dish, then pour the Gurreck Gravy
around the edge. Tumble several of the nuggets on top and enjoy straightaway.
RONTO WRRP
While you're most likely to encounter a real-live ronto lumberin' through the deserts
of Tatooine, there's only one planet to go to if you want to taste the best ronto
that's ever been cooked-Batuu. At his stand in the Black Spire Market, Bakkar the
Butcher works his magic roastin' huge ronto shanks under an open flame. The result
is a flatbread full of tender, juicy carvings that melt in your mouth. Bakkar ain't too
eager to share his family's secret spice blend, but I think I've managed to come
pretty darn close after countless attempts to re-create it. I'm willin' to admit that my
version ain't quite as sublime as Bakkar's, but smother it in enough Emulsauce and
you'll barely notice the difference.

INGREDIENTS
'-----­
2 TABL,ESPOONS VEGETABL,E 011., PREP TIME: 5 MINUTES
½ MEl71UM YEL,L,QW ONION, 171CEl7 C:OO�ING TIME:
½ POUN17 GROUN17 POR� 25 MINUTES
Ei OUNCES CHORl20 SAUSAGE, YIEL,17: Ei SERVINGS
CASINGS REMOVEl7 171FFIC:UL,TY: MEl71UM
2 TABL,ESPOONS BROWN SUGAR
11.f OUNCES TOMATO PUREE
SAL,T
PEPPER
RONTO WRAPPERS (PAGE 811 FOR
SERVING
1 CUP GUACAMOL,E FOR SERVING

1. Heat the oil in a large saute pan or skillet over medium heat. Add the onion and
cook until soft, for several minutes.

2. Add the pork and chorizo and cook for about 5 minutes, until all the meat is
browned.

3. Add the brown sugar and tomato puree, and cook for about 15 minutes more,
until the sauce is thick.

4. Season to taste, then spoon onto the Ronto Wrappers. Top each with a few
dollops of guacamole and enjoy straightaway.
FEL,UCIAN GARDEN SPREAD
Despite a period when its jungles were devastated by the Clone Wars, Felucia has always been a
peaceful planet where farmers lived in harmony with the land around 'em. Way before I started
cookin' for Maz, I spent time on one of those Felucian farms and learned the importance of usin'
fresh and local ingredients in all my dishes. It's a philosophy I still live by to this day. The Felucians
were masters at turnin' their harvest into plentiful and well-balanced meals, a skill I tried to reflect in
this tasty vegetarian spread that I named in their honor. It's got some Parwan Nutricakes (page 109)
accompanied by a herby hummus spread and a cool, refreshin' relish. You could scoop it all up with a
piece of flatbread, but no one's gonna blame you if you just lick it right off the plate.

INGREDIENTS

TOMATO-CUCUMBER BL-ACll BEAN Hummus:

SAL-AD: ONE 16-0UNCE CAN BL.AC:ll PREP TIME:
1 LARGE TOMATO, 17IC:El7 BEANS, 17RAINEl7 ANl7 RINSEl7 2D MINUTES
1 LARGE CUCUMBER, 17IC:El7 ½ C:UP TAHINI YIEL.17:
2 OR 3 CL.CUES GARLIC:, SERVINGS UARY
2 TEASPOONS C:HOPPEl7
FRESH MINT MINC:El7 17IFFIC:UL.TY:
2 TABLESPOONS OL.IUE OIL HARl7
Y� CUP OL.IUE OIL
SALT 3 TABLESPOONS PARSLEY,
ROUGHLY CHOPPEl7, PL.US
PEPPER MORE FOR GARNISHING.
RONTO WRAPPERS CPAG.E 81) 2 TABLESPOONS LEMON JUICE
OR PITA BREAl7
1 TEASPOON 17RIEl7 OREG.ANO
PARWAN NUTRIC:Ak:ES (PAGE
lDSl OR FALAFEL ½ TEASPOON G.ROUNl7 CUMIN
SALT ANl7 PEPPER
2 TABLESPOONS MINC:El7
CILANTRO

1. To make the tomato-cucumber salad: Toss the tomato, cucumber, mint, and olive oil together, and
season with salt and pepper to taste. Set aside.

2. To make the hummus: Combine all the ingredients except the cilantro in the bowl of a food
processor and puree until smooth. Transfer to a serving bowl and fold in the fresh herbs.

3. Top with the tomato-cucumber salad and add Ronto Wrappers and Parwan Nutricakes on the side.
Enjoy straightaway.
GORMRRNDR'S
GL,OIJJBL,UE NOODL,£S
I've made it pretty clear that it was the great Chef Gormaanda who inspired me to
pick up my first cleaver. That ol' gal could cook just about any dish and make it look
fun and easy. Just a bit of stirrin', whippin', beatin', and tastin', and you had yourself
a masterpiece. Who needed a degree from the Orto when I had her holovids? Since
then, I've put lots of effort into curatin' a menu that stays true to my culinary point
of view and experience, but I still occasionally like to whip up one of Gormaanda's
old recipes to remember where it all began. Her glowblue noodles are my go-to.
They're easy to modify for any type of diet, and, most important, they always taste
as great as they look. Have a plate and maybe Gormaanda will inspire you too!

INGREDIENTS
'i CUPS WATER , ________ PREP TIME: 5 MINUTES
2 BL,UE BUTTERFL,Y PEA TEA BAGS COOli:ING TIME:
SAL,T 15 MINUTES
8 OUNCES RICE NOO17L,ES YIEl,17: 2 TO 'i SERVINGS
½ CUP 11 STICl<'.l UNSAL,TEl7 BUTTER 17IFFICUL,TY: MEl7IUM
1 CL,OVE GARL,IC, MINCE17
PEPPER
½ CUP HEAVY CREAM
1½ CUPS GRATEl7 PARMESAN
CHEESE
½ CUP MO22AREL,L,A PEARL,S
½ CUP CHERRY TOMATOES,
OUARTEREl7
GOL,17EN l,ICHEN TUIL,E !PAGE 37)
FOR GARNISHING

1. In a medium saucepan, bring the water to a boil along with the tea bags and a
generous pinch of salt. Cook the noodles according to the package instructions
until just al dente, then drain.

2. While the noodles are cooking, warm the cream, butter, and garlic in a second
medium saucepan over medium heat, until steaming.

3. Whisk in salt and pepper to taste. When the cream begins to steam, sprinkle in
the Parmesan cheese. Whisk until all the cheese has melted, then remove from
the heat.

4. Divide the noodles among serving bowls, then pour the cheese sauce over top.
Dot with the mozzarella pearls and tomatoes. A Golden Lichen Tuile can be
added for garnish. Enjoy straightaway.
I never really understood why "nerf herder" was an insult. I mean, sure, nerfs are scruffy, they smell
terrible, and they attract bloodflies, but the same can be said of about half my patrons back at Maz's.
When you look past their reputation, nerfs have a lot to offer sentient species, includin' fresh milk,
leathery hides, and a coat of shaggy fur that would make a Wookiee jealous. But as you can imagine,
it's nerf meat that I'm most interested in. Since nerfs are common on a number of worlds, from Lothal
to lbaar, most folks don't consider 'em a gourmet menu option. But with a bit of culinary flair-and a
dash of my special Nerfsteak Seasonin' (page 29)-l'm aimin' to take this familiar meat into unfamiliar
territory. One try and you'll wanna start herdin' nerfs yourself so you can eat these kebabs every day.

½ CUP WARM WATER PREP TIME: 1D MINUTES

1 TEASPOON INSTANT 17RY YEAST RISING TIME: lY� HOUR
PINCH OF SAl.T COO�ING TIME:
1 TABl.ESPOON SUGAR 2 □ TO 25 MINUTES
1 TABl.ESPOON Ol.lUE Oil, YIEl.17: 5 Sk:EWERS
1 CUP Al.l.-PURPOSE Fl.OUR, Pl.US MORE FOR 17USTING 17IFFICUl.TY: ME17IUM
1 POUNl7 GROUN17 BISON OR BEEF
½ CUP ITAl.lAN BREAl7CRUMBS
lEGG
½ CUP GRATEl7 PARMESAN CHEESE
3 TABl.ESPOONS NERFSTEAI<: SEASONING (PAGE 28)
½ CUP SHREl717El7 CHEl717AR CHEESE

1. Combine the water, yeast, salt, sugar, and olive oil in a small bowl. Add about 1 cup flour, or
just enough to make a dough that pulls together. Knead for a minute or two on a lightly floured
surface, then place in a clean bowl, cover with plastic wrap or a damp towel, and let rise for about
1 hour, until roughly doubled in size.

2. In a medium bowl, mix together the bison or beef, breadcrumbs, egg, Parmesan cheese, and Nerf­
steak Seasoning. Form into 15 equal meatballs, roughly 1 inch across. Set aside while the dough
finishes rising.

3. Once the dough has risen, preheat the oven to 375° F and line a baking sheet with parchment
paper or a silicone mat. Divide the dough into 5 equal pieces and roll each of these into a rope
aboutl0 inches long.

4. Starting with one end of the dough rope, thread it onto a 10- to 12-inch wooden skewer, follow it
with a meatball, then wrap the dough up around and skewer again. Repeat with another 2 meat­
balls, alternating with the dough. Set on the prepared baking sheet and repeat with the remaining
meatballs and dough.

5. When all the skewers have been assembled, let the dough rise another 15 minutes, then bake for
20 minutes, until the dough is a light golden brown and the meatballs are cooked through.

6. When the kebabs are cooked, remove the tray from the oven and sprinkle them with the shredded
cheddar cheese. Return to the oven for 1 to 2 minutes more, until the cheese is melted. Best
enjoyed fresh from the oven.
_S_T_U_F_F_E_D_P_U_F_F_E_R_P_I_G__r·-
Storage is limited in my food freighter, so when I travel from planet to planet, I try to •
bring along only the essential ingredients. That means some beasts, like puffer pigs,
rarely make the menu. It's got nothin' to do with their taste. In fact, puffer pigs are
pretty spectacular when you stuff 'em with some fresh herbs and roast 'em in their
own juices. It's merely a matter of economy. See, when a puffer pig gets skittish­
which is far too often-its body swells up to an enormous size, makin' it hard to fit
'em into a cargo pod. I'm better off usin' that same amount of space to transport a
hundred tip-yips instead. While I might not have the room to bring these swollen
swine along with me, sometimes I can get a good deal on one from a local smuggler
at the outpost where I'm docked, so I always keep this perfect recipe ready to go.

I tJGR£DI £NTS
-------------✓
2 PORlc: TENl7ERLOINS, ABOUT l½ PREP TIME: 15 MINUTES
POUN17S EACH
C:OO!c:ING. TIME:
3 CUPS BABY SPINACH, LOOSELY 25 MINUTES
PAClc:El7
YIELl7: 'i SERUING.S
1 TART APPLE, COREl7 ANl7 l7ICE17
l7IFFIC:ULTY: ME17IUM
1 FENNEL BULB, ROUGHLY CHOPPEl7
½ TEASPOON l7RIEl7 SAG.E
½ TEASPOON PEPPER
SALT
1 POUNl7 BACON

1. Preheat the oven to 375 ° F.

2. Slice the tenderloins lengthwise almost all the way through, leaving a hinge, then
pound flat to about % inch to ½ inch thick.

3. Combine the spinach, apple, fennel, sage, pepper, and salt to taste in a food pro­
cessor and puree until well combined.

4. Spread the filling over the pork. Roll each tenderloin up and place on a baking
sheet lined with parchment paper, seam-side down.

5. Working with one strip at a time, carefully wrap both tenderloins in bacon.

6. Roast for around 25 minutes. If you'd like the bacon layer a little crisper, slide the
roast under the broiler for 1 to 2 minutes.
PARWAN tJUTRICAllES
Despite their unsavory line of work, bounty hunters tend to be true professionals.
They know how to meet their end of a deal and are a lot more likely to pay their
tab than the usual scum and villainy. So, when bounty hunters showed up at Maz's
castle with special requests for the kitchen, I tended to go outta my way to please
'em. One time, a Parwan bounty hunter named Derrown asked me to whip him up a
month's supply of his favorite nutricakes to take with him on his next mission. I was
glad to oblige and even kept a stash for myself. These delectable discs are meat free
but packed with enough protein to keep your hunt goin' strong until you've claimed
every last bounty.

INGREDIENTS
ONE 15.5-OUNCE CAN CHIC�PEAS, PREP TIME: 5 MINUTES
l7RAINEl7 ANl7 RINSEl7 C:OO�ING TIME:
1 GARLIC CLOUE, MINCEl7 15 MINUTES
1 TEASPOON GROUNl7 CUMIN YIELl7: ABOUT 12
½ TEASPOON SALT 17IFFIC:ULTY: ME17IUM
½ TEASPOON BLAC� PEPPER
PINCH OF CAYENNE PEPPER
lEGG
USED IN:
1/y CUP ALL-PURPOSE FLOUR
FELUC:IAN GAREl7N
2 TABLESPOONS OLIUE OIL
SPREAl7 !PAGE 1Dll

1. Combine the chickpeas, garlic, cumin, salt, black pepper, and cayenne pepper in
the bowl of a food processor.

2. Pulse several times, then add the egg and puree until smooth.

3. Gradually add in the flour until you have a thick paste.

4. Heat a little of the olive oil in a medium saute pan or skillet over medium heat.
Drop the batter onto the hot skillet by large tablespoonsful, a few at a time, and
flatten with an oiled spatula.

5. Let the cakes cook for a few minutes on each side, until golden brown and firm.

6. Remove to a plate lined with paper towels and repeat with the remaining batter.

7. Serve with your favorite dipping sauce. Sriracha mayonnaise sprinkled with
cayenne is a great option.
..
HUTTESE SL,IME PODS
Thought I might find some exotic spices on Nal Hutta a while back. Instead, I found
•
nothin' but trouble in the form of the Hutts, the planet's giant sluglike galactic
gangsters. Got caught in their clutches for a short time, but managed to trade
my culinary expertise for my eventual freedom. Luckily, Hutts will eat just about
anythin', from raw gorgs to paddy frogs, so pleasin' 'em wasn't terribly hard. But I
did discover one surprisingly scrumptious snack I'd never tasted before-bloated
little creatures known as "slime pods" that are found floatin' in the swamps of Nal
Hutta. I got off the Hutts' planet as soon as I had the chance, so I wasn't able to
collect any of these disgustin'-yet-delightful delicacies for my pantry. Fortunately,
though, the worst experiences often inspire the best dishes, and I was able to come
up with somethin' equally delicious that's only half as grotesque.

INGREDIENTS
1 POUNl7 UNCOOlc:El7 G.NOCCHI PREP TIME: 5 MINUTES
1 CUP FRESH SPINACH COOlc:ING. TIME:
½ CUP SHEL.L.El7 PISTACHIOS 5 MINUTES
"I CL.CUES G.ARL.IC, MINCEl7 YIEL.17: 2 HUMAN
SERUING.S, OR ONE
½ CUP OL.IUE OIL,
HUTT APPETIZER
1 TABL.ESPOON L.IME JUICE
l71FFICUL.TY: EASY
1 AUOC:Al70, PEEL.El7 ANl7 PITTEl7
Y� CUP G.RATEl7 PARMESAN CHEESE
Y� CUP HEAUY CREAM
SAL.T
ONE 15-0UNCE CAN CANNEL.L.INI
BEANS, 17RAINEl7 ANl7 RINSEl7
SRIRAC:HA FOR GARNISHING.

1. Bring a medium pot of salted water to a boil over medium-high heat. Add the
gnocchi and let cook until they float. Scoop out the cooked gnocchi and keep
warm.

2. While the water is heating, combine the spinach, pistachios, garlic, olive oil,
lime juice, and avocado in the bowl of a food processor. Pulse until smooth,
then gradually add the Parmesan cheese, cream, and salt to taste, pulsing
again until incorporated.

3. Add this mixture to the cooked gnocchi along with the beans, and stir to combine
and heat through.

4. Transfer to serving bowls, add a few dashes of sriracha, and enjoy. These are
best enjoyed the same day, served hot.
GRUUVRN
SHRR'-' l.!EBRB
There was a time when these classic Twi'lek kebabs were banned from my menu on
Takodana. It had nothin' to do with the recipe itself, but rather how it was served.
See, there was a short period when Maz wouldn't let me serve food that required
any sort of utensil to eat. There'd been a sudden rise in violent standoffs between
patrons, and checkin' their blasters at the door wasn't provin' to be enough of a
deterrent. After a Klatooinian attacked a Nikto with a spoon for cheatin' at Sabacc,
Maz banned anythin' that could potentially be used as a weapon. Sadly, though,
it was fans of fine dinin' who ended up gettin' hurt most in the process. Once Maz
lifted her prohibition on pointy things, I brought my skewers outta retirement and
started grillin' up these savory sticks of meat and veg again.

INGREDIENTS
1 TABL.ESPOON REl7 CURRY PASTE '--- PREP TIME: 1C MINUTES
1 TABL.ESPOON SOY SAUCE MARINATING TIME:
1 TEASPOON G.ARAM MASAL,A 3 HOURS
3 CL,OUES G.ARL.IC, MINCEl7 COO�ING TIME:
JUICE OF 1 l,IME 15 MINUTES
YIEL.17: 6 SllEWERS
½ CUP OL.IUE Oil,
171FFICUL.TY: ME171UM
SAL,T
PEPPER
1 POUNl7 BONEL.ESS AL,L,IG.ATOR OR
CHIC!lEN THIGH MEAT, CUT INTO
BITE-SIZE PIECES
1 ME17IUM G.REEN BEL,L, PEPPER, SEEl7El7
ANl7 CUT INTO 1-INCH PIECES
1 ME17IUM REl7 ONION, CUT INTO 1-INCH
PIECES

1. Combine the red curry paste, soy sauce, garam masala, garlic, lime juice, olive oil, and a
generous pinch each of salt and pepper in a small bowl, then toss the meat with it.

2. Refrigerate for at least 3 hours to let the flavors develop. Soak 6 bamboo skewers in water.

3. When you are ready to cook, preheat the oven's broiler, setting it to high.

4. Skewer the meat, bell pepper, and onion alternately, then place on a baking sheet.

5. Cook under the broiler for about 15 minutes, flipping halfway through, until the meat is
cooked through. Serve hot.
 _________
DESSERTS /

If you're anythin' like me, you skipped the main course and went straight for
dessert. We Artiodacs ain't exactly known for our sweet dispositions, but when
it comes to a sweet tooth, well, that's a different story altogether.
Might shock ya, but some people don't see dessert as a necessity. Folks
scrapin' to survive are usually too busy findin' a basic meal to worry about what
comes after it. But those are the folks who could probably use a little after­
dinner treat the most. And I aim to bring it to 'em.
From small, rich bites of pure bliss to decadent displays of confectionery
creativity, the possibilities are limited only by your imagination-and maybe
your pantry. But I find the best desserts are the ones that don't just tantalize
the taste buds-they speak to the heart.
Here, you'll find a collection of some of the most interestin' sweets and
treats I've encountered in my travels. Most of 'em were dreame<;t up to satisfy a
specific species, but it's about time they were enjoyed by the rest of the galaxy.
So what are you waitin' for? It's time for dessert!
 WROSHYRTREECA�E ___/
-------------------'/
I don't know much about Life Day other than it's some sort of sacred holiday that Wookiee families celebrate
around a giant tree on Kashyyyk. (Or somethin' like that. My Shyriiwook is a little rusty.) What I do know for sure
is nothin' is more depressin' than a sad Wookiee. Back when I was working at Maz's castle, I remember one poor
furry fella had to spend his Life Day stranded on Takodana, so I did my best to spread some cheer by bakin' up
this beauty. I shaped it like one of the enormous trees that cover his home planet's surface to help him feel more
at home. Didn't get my arms ripped off, so I'm assumin' he liked it. Got a feelin' you will too.

PREP TIME: 20 MINUTES 1. To make the cake: Preheat the oven to 350 ° F, then
BR!llNG TIME: sa MINUTES lightly butter and flour an 8-inch round cake pan.
COOL.ING TIME: 1 HOUR In a large bowl, cream together the butter and
YIEL.17: 1 CAllE, AT L.EAST 8 SERVINGS sugar until pale golden. Add the eggs one at a time,
171FFICUL.TY: HARl7 beating until thick. Add the buttermilk, vanilla,
cashew or almond flour, cinnamon, and ginger.
Finally, stir in the baking powder, baking soda, and
INGREDIENTS
flour, scraping the sides of the bowl to ensure every­
thing is evenly mixed. Transfer the batter to the
½ CUP 11 STIC!ll UNSAL.TEl7 BUTTER, SOFTENEl7, prepared pan.
PL.US MORE FOR GREASING 2. Bake for about 35 minutes, until a toothpick inserted
½ CUP GRANUL.ATEl7 SUGAR into the middle of the cake comes out clean. When
3 EGGS the cake is done, turn it out onto a cooling rack and
½ CUP BUTTERMIL.ll let cool completely before frosting.
1 TEASPOON VANIL.L.A EXTRACT
3. To make the frosting: While the cake is baking and
1 CUP CASHEW OR AL.MONl7 FL.OUR
cooling, cream together the cream cheese and
1 TEASPOON GROUNl7 CINNAMON
butter until smooth. Add half the powdered sugar
1 TEASPOON GROUNl7 GINGER
along with the vanilla, maple syrup, and cocoa
½ TEASPOON BAlllNG POWl7ER
powder. Add the remaining powdered sugar slowly,
1 TEASPOON BAlllNG SO17A
until you have a consistency that is spreadable.
1 CUP AL-L.-PURPOSE FL.OUR, PL.US MORE FOR
17USTING 4. To make the edible moss: Preheat the oven to
250 ° F. Add the graham crackers to the bowl of a
FROSTING: food processor along with the sugar and pistachios.
Pulse several times until it is a reasonably fine
6 OUNCES CREAM CHEESE, SOFTENEl7
consistency. Continue to pulse while adding the
Y« CUP I½ STIC!ll BUTTER
butter, then follow with the food coloring, stopping
'4 CUPS POWl7EREl7 SUGAR, 171Vll7El7
when you reach a color you like. Spread this mixture
1 TEASPOON VANIL,l,A EXTRACT
· out evenly on a rimmed baking sheet, then bake for
¼ CUP MAPL,E SYRUP, PL.US MORE FOR SERVING
about 10 minutes. Give it a stir, then return to the
2 TABL-ESPOONS COCOA POWl7ER
oven for about 5 minutes more, until it feels dry. This
can be made several days in advance and stored in
EDI.St,£ moss: an airtight container.
1 CUP GRAHAM CRACllER CRUMBS
5. Spread the frosting over the top and sides of the
Y« CUP GRANUL-ATEl7 SUGAR
cooled cake, and use a fork to swirl it around the top
Y« CUP SHEL,L,E17 PISTACHIOS
of the cake to imitate the look of the rings of a tree.
3 TABL.ESPOONS MEL-TEl7 BUTTER
Press the edible moss into the sides of the cake.
GREEN GEL, FOOl7 COL.ORING
BESPltJ CL,OUD DROPS
When you live in a fancy floatin' city, it's fair to assume that everythin' is gonna be a
touch opulent. This delicate dessert is certainly no exception. These fancy meringue
drops were designed to resemble the clouds of Tibanna gas that drift gently through
the planet Bespin's atmosphere, and you ain't gonna believe the storm front of flavor
in each whimsical wisp. Cloud drops practically melt away in your mouth. I could eat
these angelic little treats by the handful (and given the size of my hands, that says
a lot). As beautiful as Bespin is on a clear day, I guarantee these dainty delights will
have you beggin' for clouds.

INGREDIENTS
3 EGG WHITES PREP TIME: 15 MINUTES
½ TEASPOON C:REAM OF TARTAR C:OO1<:ING TIME:
% C:UP SUGAR 1½ HOURS
1 TAB:L,ESPOON 17ESERT PEAR SYRUP C:OO1.ING TIME:
OR GRENAl71NE 1 TO 2 HOURS
L,IGHT B:L,UE FOOl7 C:O1.,ORING YIEl.17: SERVINGS VARY
171FFIC:Ul.TY: MEl71UM

1. Combine the egg whites and cream of tartar in a medium bowl and beat on
medium speed using electric mixer until soft peaks form.

2. Turn the speed up to high and begin adding the sugar in a slow stream.

3. Beat until the sugar is completely dissolved, then quickly beat in the desert pear
syrup or grenadine.

4. Preheat the oven to 200° F and line a baking sheet with parchment paper.

5. Drop dollops of the meringue onto the baking sheet using a spoon, then form
into rough cloud shapes.

6. Dip a toothpick into the blue food coloring and swirl it through each cloud to add
a little more color.

7. Bake for 1½ hours, then turn off the heat and prop the oven door open just a
little. Let the meringues cool for another hour or so.
·cAVAE�L,ltJ SPICE CREAMS
Used to be a time when I had a fair number of droids workin' in my kitchen. That was back before
a couple of 'em went corrupt and tried to kill me and a bunch of my staff. Nowadays I like my chefs
the same way I like my ingredients-organic. Still, there are days I miss havin' access to one of those
droids' databases, 'cause they were burstin' with enough recipes to fill a thousand of these books.
This one old 434 unit had the most spectacular recipe for Cavaellin creams-snappy little cookies
from the Cavaell system filled with exotic fruit.Their spicy zing made you wonder if you were bitin'
them or they were bitin' you. It's truly a recipe to die for ...but don't tell a droid that. They might
take you literally.

INGREDIENTS

COOtillES: FIL,L,ING: PREP TIME: 5 MINUTES

% CUP Cl½ STIC�Sl BUTTER C:Hll.l.lNG TIME: 1 HOUR
'i OUNCES CREAM CHEESE
½ CUP GRANUL.ATEl7 SUGAR BAlc!ING TIME:
17ASH OF 17ESERT PEAR
1D MINUTES
½ CUP PAC�El7 BROWN SUGAR SYRUP OR ORANGE
EXTRACT YIEl.17: ABOUT 12
lEGG
% CUP POWl7EREl7 SUGAR 17IFFIC:Ul.TY: ME17IUM
½ CUP MOL.ASSES
1 TEASPOON BA�ING SOl7A 1 TABL.ESPOON HEAUY
CREAM, OR AS NEEl7El7
1 TEASPOON GROUNl7
CINNAMON
1 TEASPOON GROUNl7 GINGER
½ TEASPOON FIUE-SPICE
POWl7ER
2½ CUPS AL.L.-PURPOSE FL.OUR

1. To make the cookies: In a medium bowl, cream together the butter and sugars. Incorporate the
egg and molasses, followed by the baking soda, cinnamon, ginger, and five-spice powder. Finally,
mix in the flour until you have a somewhat stiff dough.Cover and refrigerate for about an hour.

2. When you are ready to bake, preheat the oven to 375 ° F and line a baking sheet with parchment
paper. Roll the dough into balls about 1 inch across and place on the baking sheet, spacing about
3 inches apart (they'll spread). Bake for 10 to 12 minutes, until they're just turning brown on the
edges. Let cool on the baking sheet for about a minute, then transfer to a cooling rack to cool
completely.

3. To make the filling: While the cookies are baking and cooling, mix together the cream cheese,
pear syrup or orange extract, and powdered sugar.Add just enough heavy cream to give the
filling a stiff but spreadable texture.

4. Pair the cookies up roughly by size.Add about 1 tablespoon of filling to the bottom of a cookie,
then sandwich another on top, pressing gently but not so hard that the filling comes out. Set aside
and repeat with the remaining cookies and filling.
_·m_A_N_D_A _L,_O_R_IA_N_U_J_C_A_ll_E_· ___;
The sweet, sticky cake known as uj'a/ayi is a traditional Mandalorian dessert, the secret recipe for
which was handed down through the generations. (How it found its way into my kitchen I ain't
at liberty to discuss.) It's filled with dried fruit and nuts, creatin' a cake with a particularly dense
texture. Thankfully, the spiced syrup that infuses the whole thing keeps it nice and moist. Back in
their heyday, Mandalorians served uj cakes on nearly every occasion, from clan gatherings to victory
feasts. Soldiers were even known to carry pieces of uj cake with 'em into battle in that fancy armor of
theirs. Maybe that's why they said Mandalorians always stuck to their guns!

-------
INGREDIENTS /
BUTTER, FOR GREASING ½ TEASPOON GROUN17 PREP TIME:
2 CUPS WALNUTS, ROUGHLY CINNAMON 20 MINUTES
CHOPPEl7 YY TEASPOON GROUNl7 MACE BA�ING TIME:
YY CUP WHOLE HAZELNUTS PINCH OF PEPPER "ID MINUTES
YY CUP SLIUEREl7 ALMONl7S PINCH OF CURRY POWl7ER COOLING TIME:
"15 MINUTES
½ CUP MIXEl7 CANl71El7 PEEL PINCH OF SALT
YIELl7:
1 CUP GOLl7EN RAISINS ¾ CUP ALL-PURPOSE FLOUR
SERUINGS UARY
½ CUP l71CEl7 l7RIEl7 FIGS 213 CUP HONEY
171FFIC:ULTY:
YY CUP l7RIEl7 CURRANTS 2/3 CUP POMEGRANATE OR l7ATE MEl71UM
YY CUP l7RIEl7 CHERRIES MOLASSES
2 HEAPING TABLESPOONS 2 TABLESPOONS BUTTER
l71CEl7 CANl71El7 GINGER POWl7EREl7 SUGAR FOR TOPPING

1. Preheat the oven to 300° F and line an 8-inch round springform cake pan with parchment paper,
then butter both the parchment and the sides of the pan.

2. Combine the walnuts, hazelnuts, slivered almonds, candied peel, raisins, dried figs, dried currants,
dried cherries, candied ginger, cinnamon, mace, pepper, curry powder, pinch of salt, and flour in a
large bowl. Stir to combine, making sure to break up any clumps of stuck-together fruit or overly
large nut pieces. Set aside.

3. Combine the honey, molasses, and butter in a saucepan over medium heat. Bring it to a boil, and
then keep cooking down until it reaches soft-ball stage, about 245 ° F as measured on a candy
thermometer. Remove from the heat and immediately pour into the bowl of nuts and fruits. Stir
thoroughly and quickly to make sure the flour is all absorbed and the mixture is evenly covered,
then scrape it all into the prepared pan. Press it down firmly with moistened fingers. Bake for
about 40 minutes, until mostly set.

4. It won't seem firm enough when it comes out of the oven, but let it sit for another 45 minutes,
then run a knife around the edge to loosen it. Flip out onto a cutting surface lined with more
parchment paper. Wrapped tightly, uj cake can be and kept for several months at room tem­
perature. Slice into thin wedges to serve.

Note: This is a common assortment of ingredients, but feel free to adapt according to what is
available to you, keeping to the rough ratio of 2½ cups of nuts and 2½ to 3 cups of dried fruit.
SWEET-·SAND COOlllES _.J/,---___,,//
_________________
Don't matter which planet you hail from or where your journey took ya, there's one thing that
undeniably binds each and every one of us together-the love of a fresh-baked cookie. There's just
somethin' special about the smell of a pipin'-hot batch of sweet-sand cookies, straight outta the
oven and waitin' to be devoured. Every species has its own spin on this classic. Believe it or not, I
got my current recipe from a reprogrammed battle droid by the name of Roger who paid a visit to
Maz's castle with his human family. (It's a long story.) But no matter the recipe, the result is the same:
When I put out a tray of 'em, even the most hardened criminals can't help but smile.

INGREDIENTS

COOlllES: TOPPING: PREP TIME:

½ CUP 11 STICl<'.l BUTTER
□
1 MINUTES
1/y CUP CHRISTOPHSIAN SUGAR
!PAGE 381 C:HIL.L.ING TIME:
½ CUP GRANUL.ATEl7 SUGAR
□
3 MINUTES
½ CUP AL.MONl7 MEAL. 1 TABL.ESPOON BROWN SUGAR
BAl<'.ING TIME:
1 EGG 1 TABL.ESPOON AL.MONl7 MEAL. □
l MINUTES
PINCH OF GROUNl7 UANIL.L.A ½ TEASPOON GROUNl7 YIEL.17: ABOUT
1½ CUPS FLOUR, PL.US MORE CINN AMON 2 17O2EN
FOR 17USTING 2 TABL.ESPOONS HEAVY 171FFIC:ULTY:
SL.ICEl7 AL.MONl7S FOR CREAM MEl71UM
GARNISHING

1. Line two baking sheets with parchment paper and set aside.

2. Cream together the butter and sugar, followed by the almond meal, egg, and vanilla.
Gradually add the flour until the dough is no longer sticky, and pulls together.

3. Roll out on a lightly floured surface to about 1/e-inch-to-¼-inch thickness, then cut into discs.
If you like, press almond slices into the top of some. Transfer the cookies onto the prepared
baking sheets, and place in the fridge to chill for at least 30 minutes.

4. Just before you are ready to bake, preheat the oven to 350 ° F. Bake for around 10 minutes,
until the bottoms and sides of the cookies are just starting to brown.

5. While the cookies bake, prepare your sweet-sand mixture by combining the sugar, brown
sugar, almond meal, and cinnamon.

6. When the cookies are done, allow to cool for around a minute, then brush the cream onto
the hot cookies. Immediately dip each brushed cookie into the sweet-sand mix, tap off any
excess, and set aside.
COREL,L,IAtJ RYSHCATE
Hate to say it, but there ain't much to celebrate on Corellia. I'm sure it was a lovely planet once,
but whatever charm it had was buried a long time ago beneath a thick layer of pollution generated
by its bustlin' shipyards. Today's Corellians are renowned as skilled builders, but some of the older
generation were also talented bakers. One of their most esteemed creations was the ryshcate, a
flaky pastry layered with nuts and soaked with Corellian whiskey. While ryshcate was traditionally
served at celebrations, it was also commonly eaten by Corellians who had managed to escape
to clearer skies, yet were still hungry for a little piece of home. You don't really need a special
occasion to enjoy this dessert, but if you're like me, you're probably celebratin' the fact that you
don't gotta go to Corellia to get it.

______________
INGREDIENTS
1 POUNl7 FROZEN PUFF
_.,,.....,,..--
½ TEASPOON G.ROUNl7 PREP TIME:
PASTRY, THAWEl7 CARl7AMOM 20 MINUTES
½ CUP WAL.NUTS 2 TABL.ESPOONS FL.OUR, PL.US BR�ING TIME:
½ CUP G.OL.l7EN RAISINS MORE FOR 17USTING. 25 MINUTES
¼ CUP SHEL.L.El7 PISTACHIOS PINCH OF SAL.T YIEL.17: 6 PASTRIES
½ CUP PACk:El7 BROWN SUGAR 1 TEASPOON WHISk:EY OR l71FFIC:UL.TY:
2 TABL.ESPOONS BUTTER, BRANl7Y ME171UM
SOFTENEl7 HEAUY CREAM FOR G.L.A21NG.
1 TABL.ESPOON HONEY
1 TEASPOON G.ROUNl7
CINNAMON

1. Preheat the oven to 400 ° F and line a baking sheet with parchment paper.

2. On a lightly floured surface, unfold the puff pastry and roll it out slightly. Cut into 12 equal pieces.
Set six pieces on the baking sheet, then use a sharp knife to score small decorative cuts in the
remaining six pieces, leaving the edges intact.

3. In the bowl of a food processor, combine the walnuts, raisins, pistachios, brown sugar, butter,
honey, cinnamon, cardamom, flour, and salt. Pulse until the mixture is very fine, then transfer to a
small bowl and stir in the whiskey.

4. To assemble, spread the filling over the uncut pieces of pastry on the baking sheet, leaving about
¼ inch empty dough around the edge of each piece. Place the scored pieces of pastry on top,
then crimp the edges shut with the tines of a fork.

5. Brush with a little heavy cream, and bake for about 25 minutes, until the pastry is puffed and
golden brown.
 _______________
llESHIRN SPICE ROL,L,S /
_,;.:
My late, great sous-chef, Robbs Ely, liked to keep his recipes to himself, but he was still quick to let you know
when your best attempts weren't up to his ridiculous standards. Didn't make him the easiest of fellas to get along
with, but I tolerated his attitude if it resulted in better food. And it almost always did. Like this one time, I was
whippin' up some basic batter when ol' Robbs ripped the bowl and spoon right outta my hands in disgust. He
added a bunch of unexpected spices that turned the batter a vivid pink. I was this close to firin' the guy right
then and there-until he opened the oven and presented one of the best Keshian spice rolls I ever tasted. It had
hints of citrus and ginger and a delectably spicy fillin', and to this day, when I eat one of these beauties, I think of
that miserable moof milker and smile.

1NGR£D1£NTS

FIL,L,ING: PREP TIME:

1 ME17IUM BEET, ABOUT ½ POUNl7 1½ HOURS
% CUP PACl<:El7 BROWN SUGAR
Y.. CUP WATER RISING TIME:
1 TABl.ESPOON GROUNl7 CINNAMON
1½ HOURS
½ CUP GRANUl.ATEl7 SUGAR 1 TEASPOON GROUN17 GINGER
BA�ING TIME:
1 EGG, l.lGHTl.Y BEATEN ½ TEASPOON GROUNl7 CARl7AMOM 20 MINUTES
1 CUP BUTTERMll.k: 1 TABl.ESPOON Al.l.-PURPOSE Fl.OUR YIEl.17: ABOUT
2 TABl.ESPOONS MEl.TEl7 BUTTER 5 TABl.ESPOONS BUTTER, SOFTENEl7 2 17O2EN
2 TEASPOONS INSTANT 17RY YEAST 171FFICUl.TY:
ICING:
1 TEASPOON SAl. T MEl7IUM
'f½ CUPS Al.l.-PURPOSE Fl.OUR, ½ CUP POWl7EREl7 SUGAR
Pl.US MORE FOR 17USTING ½ TEASPOON ORANGE EXTRACT
COOl<:ING SPRAY OR BUTTER, FOR ¼ CUP HEAUY CREAM, OR AS NEEl7El7
GREASING

1. To make the rolls: Preheat the oven to 375 ° F. Wrap Lightly butter a large rimmed baking sheet. When
the beet in aluminum foil and roast for about 1 the dough is ready, roll it out into a rectangle shape
hour, until very soft. Peel and roughly mash in a roughly 12 by 24 inches. Spread the softened butter
large bowl. To the same bowl, add the water, sugar, over the dough, then sprinkle the filling mixture
egg, buttermilk, and melted butter. Puree with an evenly over top. Working from one end, roll up
immersion blender until no large pieces of beet the dough lengthwise into a long tube. Cut into
remain. Add the yeast and salt, then gradually work 1-inch-wide slices and place these on the prepared
in the flour a cup at a time until you have a dough baking sheet. Allow to rise for about 30 minutes
that isn't too sticky. Turn the dough out onto a more, until puffy and soft. Preheat the oven to
lightly floured surface and knead for a couple of 375 ° F, then bake for about 20 minutes, until golden
minutes, until it is soft and pliable. Place the dough brown on top. Let the rolls cool for at least 20
in a clean, lightly greased bowl, cover with plastic, minutes while you make the icing.
and set somewhere warm to rise for about 1 hour, or
3. To make the icing: In a small bowl, stir together the
until doubled in size.
powdered sugar, orange extract, and just enough
2. To make the filling: While the dough is rising, heavy cream to make a thick icing that can still be
mix together the brown sugar, cinnamon, ginger, drizzled. Drizzle over the cooled spice rolls just
cardamom, and flour in a small bowl and set aside. before serving.
MIMBANESE MUDSL,IDE
Went to Mimban once, and once was enough for me. Frankly, it's a world that ain't
got much to offer other than a whole lotta mud. And while mud ain't typically an
ingredient that inspires the appetite, it did serve as the inspiration for this rich,
creamy puddin'. Yeah, I know puddin' ain't exactly gourmet dinin'-but I promise
this ain't the same overprocessed sugary glop that they pack in with the cheap
rations you find at your local trade depot. This homemade puddin' is all-natural and
combines some unusual ingredients to give it a velvety smoothness and just a hint of
deep, fertile flavor that would please even the Mimbanese. Still don't got much of a
reason to go back to this dish's namesake world, but if I ever found a planet covered
with mud like this, you can bet I'd never leave.

INGR£t71£tJ'TS
2 CUPS MIL�, 17IUll7El7 C:OO�ING TIME:
1 EARL GREY TEA BAG 15 MINUTES
Y� CUP GRANULATEl7 SUGAR COOLING TIME: 1 HOUR
!OPTIONAL,)
¼ CUP PAC�El7 BROWN SUGAR
YIEl..17: Li SERUINGS
1/3 CUP 17AR� COCOA POWl7ER
171FFIC:Ul..TY: EASY
¼ TEASPOON �OSHER SALT
½ TEASPOON GROUNl7 CINNAMON
½ TEASPOON UANILLA EXTRACT
2 TABLESPOONS CORNSTARCH
WHIPPEl7 CREAM FOR TOPPING
½ CUP CRUMBLEl7 CHOCOLATE COO�IES
FOR TOPPING
NECTROSE CRYSTALS !PAGE 39) FOR
TOPPING

1. Combine 1 cup of the milk with the tea bag, granulated sugar, and brown sugar in
a small saucepan over medium heat.
•
2. Bring to just under a simmer, until the milk is steaming, then remove from heat
and let steep for 5 minutes.

3. Remove the tea bag,then whisk in the cocoa, salt, cinnamon, and vanilla.

4. In a small bowl, whisk together the remaining 1 cup milk and the cornstarch. Pour
this mixture into the hot milk while whisking. Return to heat and continue to cook
for another minute or so, until noticeably thickened.

5. Remove from the heat and pour into a clean bowl.

6. Enjoy warn or cover with plastic and refrigerate to cool. Add whipped cream to
taste and top with the crumbled chocolate cookies and Nectrose Crystals just
before serving.
 NECTROSE FREEZE/_____,,/'
Believe it or not, a lot of folks beyond the Core Worlds have never tried ice cream
before. Guess it's a luxury item in a galaxy that ain't been luxurious for a long time.
So when I take my food freighter to new worlds, I like to make sure I bring along a
few extra gallons of the stuff in my deep freezer pod so that I can watch the locals'
faces as they try their first bites. I've made a wide variety of flavors over the years,
usin' everythin' from bantha milk to numina cream as a base. But these days, I prefer
to whip up a simple no-churn variety that I flavor with Nectrose Crystals (page 39)
for a bit of extra pop. It's so tasty, I even managed to sell a batch of the stuff to a
scientific expedition party on Vandor. (And when it comes to cold, those guys are
the experts.)

ltJGR£D1£tJTS
------------✓
ONE l'i-OUNCE CAN SWEETENEl7 PREP TIME: 1 □ MINUTES
CONl7ENSEl7 MIL.�
FREEZING TIME:
1 TEASPOON UANIL.L.A EXTRACT 6 HOURS
½ CUP OL.IUE OIL. YIEL.17: 6 GENEROUS
2 CUPS HEAUY WHIPPING CREAM SERVINGS
GOL.l7EN L.ICHEN TUIL.E (PAGE 371 171FFICUL.TY: EASY
FOR TOPPING (OPTIONAL.I
NECTROSE CRYSTAL.S (PAGE 391
FOR TOPPING

1. Combine the sweetened condensed milk, vanilla extract, and olive oil in a
medium bowl.

2. In a large bowl, whip the heavy cream until it forms stiff peaks. Stir a little under
half of the whipped cream into the condensed milk mixture, then fold all of that
back into the remaining whipped cream. Freeze for at least 6 hours.

3. Serve with Golden Lichen Tuile and your choice of Nectrose Crystals.
.llOWAlllAN CRUMB CAllE
There's only one thing that can mess up a kitchen worse than a homicidal droid: a Kowakian
monkey-lizard. If one of those little monsters gets loose in your galley, not only will it ravage your
prep area, it'll laugh in your face the entire time. For some reason, a bunch of the pirates who
frequented Maz's castle kept those blasted things as pets. When they got off their leashes-which
they always did-chaos was sure to follow. Luckily, during one particular devastatin' rampage, I
discovered that Kowakians are drawn to the blend of spices in my crumb cake. Or maybe it was
the berry swirl. I dunno. All that matters is that I was able to trap one of these tiny terrors under a
soup pot when it stopped to gobble up an entire cake. When I ain't usin' this classic confection as
monkey-lizard bait, it does a fine job lurin' in less destructive diners.

INGREDIENTS PREP TIME: 15 MINUTES

------------✓
BAl<:ING TIME:
TOPPING: 35 MINUTES
1/:a C:UP GRANULATEl7 SUGAR 6 TABLESPOONS BUTTER, YIELl7: 1 C:A�E.
SOFTENEl7 ABOUT 8 SERVINGS
1/:a C:UP PAC:�El7 BROWN SUGAR
½ C:UP GRANULATEl7 SUGAR 17IFFIC:UL.TY: MEl7IUM
1 TEASPOON GROUNl7
C:INNAMON lEGG
½ TEASPOON GROUNl7 GINGER 1 TEASPOON VANILLA ICING:
½ C:UP 11 STIC:�J BUTTER, EXTRAC:T
MELTEl7, PLUS MORE FOR ½ C:UP POWl7EREl7 SUGAR
½ C:UP BUTTERMIL�
GREASING l7ASH OF ORANGE EXTRAC:T
Y� TEASPOON BA�ING SOl7A
BURGUNl7Y GEL FOOl7 1-2 TABLESPOONS HEAVY
¼ TEASPOON SALT
C:OLORING C:REAM
l½ C:UPS ALL-PURPOSE FLOUR
l¼ C:UPS ALL-PURPOSE FLOUR
1 C:UP FRESH BLUEBERRIES

1. To make the topping: Combine the granulated sugar, dark brown sugar, cinnamon, ginger, melted
butter, and food coloring in a medium bowl. Add the flour and mix until you have a consistency
like breadcrumbs. Set aside to cool.

2. To make the cake: Preheat the oven to 325 ° F and lightly butter an 8-inch square baking pan and
line with parchment paper.

3. In a large bowl, beat together the butter, sugar, egg, and vanilla until smooth. Add the buttermilk,
then the baking soda and salt. Finish by adding the flour and mixing until you have a thick batter.
Stir in the blueberries, then transfer the batter to the pan. Sprinkle the crumble topping on top,
and bake for about 35 minutes, until a toothpick inserted into the middle comes out clean. Let
cool completely.

4. To make the icing: While the cake cools, stir together the powdered sugar, orange extract, and just
enough cream to give it a thick runny consistency. Drizzle the cool cake with the icing.
·zooCHBERRY SURPRISE
Zoochberries used to be a pretty popular ingredient, grown on a number of worlds and used in
countless recipes. But over the years, this former staple lost some of its luster as hyperspace tradin'
routes made hundreds of varieties of rare and exotic berries available to planets across the Outer
Rim. Suddenly, the ol' zoochberry didn't seem so special anymore, and folks stopped growin' and
harvestin' 'em. The result was a steep hike in price for what was once one of the cheapest berries on
the market. Nowadays, when somebody with a fondness for zoochberries wants to take their taste
buds on a walk down memory lane, I serve 'em this creamy confection. It's sweet, juicy, and burstin'
with so much flavor that most folks never even realize there ain't a single zoochberry in it. Surprise!

INGREDIENTS

CRUST: FIUANG: PREP TIME: 15 MINUTES

1½ CUPS CHOCOL.ATE GRAHAM 1 CUP HEAVY CREAM C:OO!llNG TIME: 15
CRAClc:'.ER CRUMBS MINUTES
1 POUNl7 CREAM CHEESE,
2 TABL,ESPOONS BROWN SOFTENEl7 CHIL,L,ING TIME: 2
SUGAR HOURS
½ CUP POWl7EREl7 SUGAR
½ CUP Cl STIClc:'.l BUTTER, YIEL.17: SERVINGS VARY
17ASH OF VANIL,L,A EXTRACT
MEL.TEl7 17IFFIC:UL,TY: HARl7
½ TEASPOON L,EMON JUICE

1 □ OUNCES MIXEl7 BERRIES,

SUCH AS BL,UEBERRIES,
STRAWBERRIES, ANl7 3. To make the sauce: Combine all the ingre­
RASPBERRIES, PL.US MORE
dients in a medium saucepan over medium
FOR GARNISHING
heat and cook until the berries have broken
¼ CUP GRANUL,ATEl7 SUGAR
apart, about 15 minutes. Strain into a small
1 TEASPOON L.EMON JUICE
bowl and refrigerate to chill.
1 TABL,ESPOON BAL.SAMIC
VINEGAR 4. To make the filling: In a small bowl, beat the
½ TEASPOON GROUNl7 GINGER heavy cream until it forms stiff peaks, then set
aside. In a medium bowl, beat together the
cream cheese, powdered sugar, vanilla, and
lemon juice. To this mixture, stir in one-third
of the whipped cream, then gently fold in
1. Line an 8-inch square baking pan with
the remaining whipped cream. Pour this mix
aluminum foil, leaving enough overhang to
over the crust in the pan, then set aside. Once
help pull the dessert out of the pan when you
the berry sauce is cool, gently pour it over
are ready to serve.
the cream layer. Using a bamboo skewer or a
2. To make the crust: In a medium bowl, combine butter knife, make swirled designs in the top
the ingredients for the crust. The mixture of the dessert. Refrigerate for at least two
should be a little wet, and hold its shape when hours. When ready to serve, gently lift out
squished. Press this layer into the bottom of of the pan and cut into squares. Garnish with
the pan. berries.
___________
TEPRSI TAFFY ___,/______,,/'
Workin' at Maz's castle for as many years as I did, I met some of the most skilled
•
smugglers and prodigious pirates to ever soar through the spaceways. Oh, and I also
met Hondo Ohnaka. This Weequay pirate might not have been quite the legendary
rogue he always claimed to be, but he did have his brief moments of glory now
and then. Like this one time, Hondo described how, when Maz yelled at him, she
stretched out each syllable of his name "like it was Tepasi taffy." Couldn't stop
laughin' for a week! From then on, I made sure to put a bowl of these sticky sweets
out on the bar whenever Hondo docked on Takodana. Figured the busier I could
keep the guy's mouth, the less trouble it'd get him into with Maz.

____________,,,,.
INGREDIENTS
% CUP BOIL.ING WATER C:OOlllNG TIME:
1 BL,UE BUTTERFL,Y PEA TEA BAG 1 □ MINUTES
1 CUP SUGAR STRETCHING TIME:
3 TABL,ESPOONS HONEY 15 MINUTES
½ TEASPOON GROUNl7 GINGER YIEL.17: SERVINGS VARY
½ TEASPOON ORANGE EXTRACT 17IFFIC:UL.TY: ME171UM

½ TEASPOON VANIL,L,A EXTRACT

2 TABL,ESPOONS BUTTER, PL.US
MORE FOR STRETCHING
½ TEASPOON BL,ACll SAL,T

1. Pour the boiling water over the tea bag in a mug and allow to steep for around
5 minutes, until you have a nice dark blue tea. Discard the tea bag. Line a baking
sheet with a silicone mat or a well-buttered piece of parchment paper.

2. Combine the tea, sugar, honey, ginger, orange and vanilla extracts, and butter
to a medium saucepan. Place over medium-high heat and cook until the mixture
reaches 255 ° F.

3. Pour the mixture onto the prepared baking sheet and sprinkle with the black salt.
Move the hot mixture around the pan carefully to start cooling it down.

4. When it is cool enough to handle, cover your hands in butter to prevent the taffy
from sticking. Begin stretching it between your hands, twisting it as you stretch.
After around 10 minutes or so, the taffy should have lightened in color and
become stiffer.

5. When it's a consistency that holds its shape, cut into bite-size pieces using a
buttered knife or scissors.

6. Enjoy straightaway, or wrap in candy paper and store in an airtight container for
up to a week.
 , ___
.....

I may have spent a century cookin' meals in Maz's kitchen on Takodana, but I
never really spent much time behind the castle's bar. I left that distinct pleasure
to guys like my old buddy Bragthap, who had the unlimited patience required
to deal with our regular clientele of ne'er-do-wells. Even though I wasn't mixin'
the drinks myself, any good chef understands that even the perfect plate don't
amount to much without a quality beverage to pair it with.
When I started travelin' the Outer Rim in my food freighter, I realized quick
that folks were gonna depend on me to provide 'em both food and drink, so I
had to add a few crowd-pleasin' concoctions to my menu. I'm a lot better with
meat than, mead, so if you are eager for somethin' with a bit more flair, try a
local cantina. I always make sure to dock my truck as close as possible to the
nearest waterin' hole and, as a show of thanks for the extra traffic, some of the
barkeeps on the worlds I've visited have passed along a few of !heir favorite
recipes. So feel free to save some credits and avoid the cantina crowds by
makin' these in the comfort of your own home.
MOOGANTEA
Don't let the fancy corporate brandin' fool you: Moogan Tea was around long
before the Ardees Beverage Company trademarked the recipe and tried to claim
the "galaxy's favorite" drink as its own. These days, it's almost too easy to grab a
bottle-or a can, if you like the fizzy variety-on the go for just a couple of credits.
But if you wanna get a taste of real Moogan Tea, the kind we used to drink back
before big business dipped its filthy fingers into the concentrate, just ask any
respectable barkeep. But try to keep it quiet. As long as there aren't any corporate
surveillance droids around, they'll be glad to brew you up a nice frothy mug the
way it was originally intended. Sure, you might be walkin' a dangerous line when it
comes to galactic trademark laws just by havin' a sip, but taste like this is pr-obably
worth it.

INGREDIENTS
lYY C:UPS PREPAREl7 UNSWEETENEl7 '--- PREP TIME: 5 MINUTES
IC:El7 TEA
YIEL.17: 2 SERUINGS
1 C:UP C:HOC:OL.ATE MIL.I<'.
l71FFIC:UL.TY: MEl71UM
YY C:UP MOOGAN SPIC:E SYRUP (PAGE 33)
½ C:UP HEAUY C:REAM
1 OUNC:E FAL.ERNUM
1 TABL.ESPOON C:HRISTOPHSIAN
SUGAR (PAGE 38), MIXEl7 WITH
½ TEASPOON GROUN17 CINNAMON,
FOR SPRINk'.L.ING

1. Combine the iced tea, chocolate milk, and Moogan Spice Syrup in a small pitcher
and refrigerate until ready to serve.

2. In a small bowl, beat the cream until it forms stiff peaks, then add the Falernum
and beat until just mixed in.

3. To serve, fill two tall glasses half full with ice and divide the tea mixture between
them.

4. Top with the flavored whipped cream, and sprinkle a little of the Christophsian
Sugar on top.
_C_O_R_U_S_C_R_N_T_C_O_O_L,E_R__/,
Back before the days of the Empire, the enormous sprawlin' city coverin' the
surface of Coruscant was seen as the cultural center of the galaxy. Nearly a trillion
residents spannin' every species from the Core to the Rim called it home, mixin'
and minglin' their cultures and customs. That big-city intermixture is reflected in
the sophisticated flavors of the planet's famed Coruscant Cooler, a fruity twist
on a classic cocktail. It's no wonder this timeless tipple found its way beyond the
infinite skyline of its home-planet.

PREP TIME: 5 MINUTES

YIEL.17: 1 SERVING
171FFIC:UL.TY: EASY

INGREDIENTS
3 OUNCES CRANBERRY JUICE
2 OUNCES BOURBON
1 OUNCE L.IME JUICE
½ OUNCE SWEET VERMOUTH
SPL.ASH OF l7ARll CHERRY PUREE
L.IME WEl7GE FOR GARNISHING

1. Shake the cranberry juice, bourbon, lime juice, vermouth, and cherry puree
together in a shaker, then pour into a short glass with a single large ice cube.

2. Garnish with a wedge of lime.

DAGOBAH
SL,UG SL,ltJGER /___--..J/
As you probably gu��s�cLJrom its name, this particular cocktail derives its inimitable
herbal nip from the sticky slime of the Dagobah swamp slug-or, at least, from the
substitute Dagobah Slug Syrup (page 33) in this book's first batch of recipes. Despite
its decidedly floral notes, the Dagobah Slug Slinger isn't nearly as swampy as you
might expect from a drink that originated on Dagobah. That's because it's got a tart
citrus base that provides the ideal balance to the slug's sweet, herbaceous ooze.
The strong flavors also do a nice job of smoothin' out the equally strong portion of
booze it contains. But don't be fooled-this one has more kick to it than a master
of Teras Kasi!

__________
INGREDIENTS
½ OUNCE LIME JUICE
_,./'
PREP TIME: 5 MINUTES
2 OUNCES ORANGE JUICE YIEL.17: 1 SERUING
1 OUNCE li'AGOBAH SLUG SYRUP 171FFICUL.TY: MEli'IUM
CPAGE 331
½ TEASPOON BLUE CURA�AO
2 OUNCES TEQUILA
1 OUNCE WATER
SPRIG OF ROSEMARY FOR
GARNISHING

1. Combine the lime juice, orange juice, Dagobah Slug Syrup, curacao, tequila, and
water in a shaker and give it a few good shakes to combine.

2. Pour into a tall glass with a few ice cubes and garnish with a sprig of rosemary.

3. For added flair, light part of the rosemary sprig on fire, then blow out and let
smolder.
BL,URRGFIRE
Ain't no other fruit in the galaxy quite like a citrom. Not only is its juice somehow
sour and sweet simultaneously, but the taste is chased by a powerful burst of
heat that'll leave your throat just beggin' to be cooled down-preferably by more
delicious citrom juice. Citrom are only good fresh, and they don't stay fresh long, so
if you ain't got much squeezin' time in your schedule, there's another option: One
of the bartenders at Oga's Cantina in Batuu's Black Spire Outpost came up with this
secret mix of juices and spices that perfectly mimics the citrom's refreshin' burn.
Had to try it to believe it, but even my refined palate couldn't tell the difference.

INGREDIENTS
LIME PREP TIME: 5 MINUTES
RE[7 SALT YIELl7: 1 SERUING
2 OUNCES POMEGRANATE JUICE 171FFIC:ULTY: EASY
½ OUNCE HAS:ANERO LIME SYRUP
'i OUNCES PREPARE[7 LEMONA[7E

1. Run a slice of lime around the rim of a tall glass,

then dip the glass in red sea salt.

2. Fill the glass half full of ice, then pour the

remaining ingredients over the top.

3. Give the drink a quick stir to combine everything .

•
••• ••

.
•

• •
•
•.
CL,IFF DWEL,L,ER.
Ahch-To is mostly one big ocean, with a few craggy islands juttin' up outta the water
here and there. I imagine any folks who make their homes high up in those jagged
cliffs ain't lookin' to be found. Even on a remote world like that, though, there's
always the chance unexpected company could show up, so it's a good idea to know
how to mix up a delicious drink to make guests feel welcome. The Cliff Dweller does
just that, incorporatin' simple ingredients that can easily be found on Ahch-To's
archipelagos. Its surprisingly tropical flair manages to make Ahch-To's rocky shores
seem like paradise.

PREP TIME: 5 MINUTES

YIEl.17: 1 SERUING.
l7IFFl�Ul.TY: EASY

-- ---------,
INGREDIENTS
2 OUNCES ORANG.E JUICE ._______
½ OUNCE PINEAPPl.E JUICE
1 OUNCE l.lME JUICE
1 OUNCE G.RENAl7INE
lOUNCE COCONUT CREAM
1 OUNCE G.ING.ER Al.E

1. Half-fill a tall glass with chipped ice.

2. In a cocktail shaker, shake together the orange juice, pineapple juice, lime juice,
grenadine, and coconut cream.

3. Pour into the glass, then top with the ginger ale.
 HYPERDRIVE _..,J/
____________
Every once in a while, you come across a drink that takes your taste buds to a whole
•
new galaxy. I always find the bold, fruity flavors of the Hyperdrive propel me into
pure beverage bliss every time. This powerful punch was a big winner in the casinos
of Canto Bight, givin' patrons the amplified blast they needed to stay up all night
and gamble away all their credits. Until they figure out how to make a digestible
form of coaxium, this is probably the next best thing. Believe me, after one little sip,
you're gonna wanna punch it!

PREP TIME: 5 MINUTES

YIEL.17: 1 SERUING.
17IFFICUL,TY: EASY

INGREDIENTS
1½ OUNCES WHITE CRANBERRY�
JUICE OR WHITE GRAPE JUICE
3 OUNCES BL.LIE BERRY-FL,AUORE[7
SPORTS [7RINk:
1 OUNCE L,EMON-L,IME SO[7A
1 OUNCE BL.AC!.::: CHERRY PUREE

1. Half-fill a tall glass with crushed ice, then pour in the juice and sports drink.

2. Top off with the soda, then drizzle the cherry puree over the top.

3. Serve with a straw.

•
PHOTON FIZZL,E I
You ain't gonna find a Photon Fizzle bein' served on a fancy yacht on Vandor, but
even though this popular beverage ain't quite as sophisticated as some of the other
cocktails on the list, it'll get the job done just the same. This carbonated concoction
was commonly found at diners on Core Worlds, like Coruscant, back in the days of
the Galactic Republic. It was usually premixed in large vats so WA-7 waitress droids
could keep the good times flowin'. The Fizzle is most commonly recognized for the
edible green orbs floatin' in it. Burstin' with fruity flavor, they give the drink a unique
texture that you won't forget, even after a few too many rounds.

__________
INGREDIENTS
__,,,/
Y.. CUP UNCOO�El7 l.ARGE BOBA PEARl.S PREP TIME: 5 MINUTES
ONE BATCH l7AGOBAH Sl.UG SYRUP STEEPING TIME:
(PAGE 331 20 MINUTES
GREEN GEl. FOOl7 COl.ORING YIEl.17: 1 SERVING
3 OUNCES GIN 171FFIC:Ul.TY: EASY
JUICE OF ½ FRESH l.lME
'i OUNCES GINGER BEER

1. Cook the boba according to package directions, then set to steep for at least an
hour in the Slug Syrup and enough food coloring to achieve a color you like.

2. Place the now-green boba at the bottom of a tall glass. Combine ½ ounce of the
Slug Syrup used to steep the boba, the gin, and the lime juice in a shaker with
some ice.

3. Give a few good shakes to chill everything, then strain into the glass. Top up with
ginger beer, and enjoy!
A�IVAN L,IQUEUR
I don't use a lot of honey in my recipes these days 'cause it goes for a premium price
at most Outer Rim outposts. And since I ain't willin' to go to Vashka myself to fight
past a swarm of giant apidactyls to steal the liquid gold from their hive, I try to find
other ways to sweeten my dishes. But there's one honey that I'll cough up the dough
for every time-it comes in the form of a rare liqueur that my lthorian associate
Dok-Ondar acquired from the planet Akiva. Its syrupy sweetness lingers on the lips
before givin' way to a flourish of floral notes-and even a hint of pepper. But since
scrapin' together enough credits to buy another bottle of this luxurious liquid from
Dok always lands me in a sticky situation, I came up with this suitable substitute
instead.

INGREDIENTS
Y� CUP SUGAR PREP TIME: 10 MINUTES
½ CUP HONEY STEEPING TIME: 5 17AYS
1 CUP WATER YIEL.17: SERVINGS UARY
% CUP 17RIEl7 CUL,INARY L,AUENl7ER 17IFFICUl.TY: EASY
FL.OWERS
3 WHOL,E CL,OUES
1 TEASPOON GRATEl7 ORANGE ZEST
1 TEASPOON GRAINS OF PARAl71SE,
CRACllEl7
1½ CUPS UOl71lA
L,AUENl7ER GEL, FOOl7 COL,ORING

1. Place all ingredients except for the vodka and food coloring in a small
saucepan over medium-high heat. Bring to a boil until the sugar and honey
have dissolved, then remove from the heat.

2. Let cool for about 1 hour, then add the vodka and food coloring to the desired
shade. Transfer to a clean container and refrigerate for 5 days.

3. After it's done steeping, strain into clean bottles and keep chilled until ready
to enjoy.
RODIAN SPL,ICE
When it comes to food and beverages, there ain't many things I'm scared of
preparin'. The Rodian Splice is one of the few exceptions. This caustic cocktail is
made from a bunch of ingredients that are already extremely toxic on their own.
Even worse, if they're not mixed together in exactly the right proportions, the
drink becomes lethal to most species. It's the kind of libation ordered by desperate
smugglers with somethin' to prove. Despite its deadliness, folks have said the
intense flavor of a Rodian Splice is nearly as intoxicatin' as its abundance of alcohol.
I'll take their word for it, though, as I prefer a drink that don't make me worry over
whether each sip might be my last.

PREP TIME: 5 MINUTES

YIEL.17: 1 SERUING
171FFICUL.TY: MEl71UM

INGREDIENTS
½ OUNCE COFFEE L.IOUEUR
½ OUNCE IRISH CREAM L.IOUEUR
½ OUNCE BOURBON OR WHISlc::EY

1. Pour the coffee liqueur into the bottom of a shot glass.

2. Set a spoon over the glass, back side up, so the tip of the spoon is just touching
the coffee layer.

3. Pour the Irish cream liqueur over the back of the spoon so it pools on top of the
coffee layer.

4. Do the same with the bourbon, then down the hatch!

_P_O_R_T_I_N_A_S_T_O_R_m____---.JI
Anyone who's piloted their way through a cosmic maelstrom knows that danger
lies behind every cloud of interstellar gas. Whether you're dodgin' carbonbergs,
avoidin' giant vacuum-dwellin' monsters, or tryin' to escape the pull of a star-size
gravity well, the whole process ain't exactly great for the nerves. Most regular folks
ain't never gonna find themselves navigatin' the Akkadese Maelstrom, but some
still wanna experience somethin' akin to the euphoric relief that follows a harrowin'
escape. This sparklin' mixture of spirits will do the trick, warmin' the body while
coolin' the nerves. And if you are lucky enough to survive the Kessel Run, you're
gonna wanna pour yourself a few of these the second you reach the nearest outpost.

PREP TIME: 5 MINUTES

YIEl.17: 1 SERUING
l7IFFICUl.TY: EASY

INGREDIENTS
1 OUNC:E SPIC:El7 RUM
1 OUNC:E RUBY PORT
½ OUNC:E GINGER l.lQUEUR
1 TEASPOON l.lME JUIC:E
2 OUNC:ES STRONG GINGER BEER
l.lME WEl7GE, FOR GARNISHING

1. Combine the rum, port, ginger liqueur, and lime juice in a tall glass filled with
chipped ice.
2. Pour the ginger beer over the top and garnish with a lime wedge.
PAONGA FRESCA
I accidentally discovered this refreshin' beverage way back when I was still fishin' for
my own yobshrimp on Naboo. See, I made the rookie mistake of castin' my traps in
Lake Paonga without gettin' permission from the local Gungan Boss. Before long, I
found myself bein' escorted straight to the heart of the underwater city Otoh Gunga.
But once the Gungans realized I wasn't a threat, they sent me back on my way-
and even offered me a tall glass of this swampy swill, filled with all sorts of seeds
skimmed off the surface of the lake. I didn't wanna risk insultin' my hosts any further,
so I reluctantly guzzled it down. To my surprise, the perfect blend of bright flavors
and strange textures in this green grog had me wishin' I'd run afoul of the Gungans
years sooner.

PREP TIME: 5 MINUTES

INFUSING TIME: 20
MINUTES
YIEl.17: 1 OR 2 SERVINGS
171FFIC:Ul.TY: EASY

INGREDIENTS
1 CUP WATER
2 CUPS PREPAREl7 l.lMEA17E
% CUP CHIA SEEl7S
½ TEASPOON SPIRUl.lNA POWl7ER
½ TEASPOON MATCHA TEA POWl7ER

1. Combine all the ingredients in a jar with a lid, and shake a few times to mix fully.
-----,
'---...
2. Let sit at least 20 minutes to let the chia seeds jell, then enjoy either chilled or at
room temperature.
BANTHA CHAI
Runnin' a kitchen is a round-the-clock job, so I've usually got a big pot of black caf
brewin' at all times. While the extra boost it provides might keep me goin' all day
and night, its bitter taste leaves a bit to be desired. If I ever have a real moment
to relax, I prefer a steamin' cup of tea brewed usin' local spices. In fact, durin' my
recent stay on Batuu, I found myself stirrin' in a bit of fresh bantha milk from Bubo
Wamba's milk stand to mellow out the flavors and add a rich thickness to the drink.
Each sip is gentle and calmin', but to be honest, the pleasant aroma waftin' up from
the mug is almost enough to give me a much-needed moment of peace before I dive
back into the hustle and bustle of a busy dinner service. (Since I'm guessin' you ain't
got a bantha on hand, this version will have to suffice.)

INGREDIENTS
2CUPS RICE MILie:: OR MILie! OF YOUR COOk:INti TIME:
CHOICE 15 MINUTES
2TEASPOONS ARROWROOT POWl7ER YIELl7: 1 SERUING
1 BLUE BUTTERFLY PEA TEA BAG 171FFICULTY: EASY
1 INCH FRESH GINGER ROOT, THINLY
SLICEl7
PINCH OF GROUNl7 CARl7AMOM
PINCH OF GROUNl7 MACE
1 TO 2TABLESPOONS SUGAR, TO TASTE

1. Whisk together the milk and arrowroot powder in a small

saucepan, then place over medium-low heat.

2. Add the remaining ingredients and allow to heat until

steaming, whisking occasionally.

3. Let the mixture steep for about S minutes, until it is a rich

blue color and smells strongly of spice.

4. Remove from heat. Strain into a clean mug and enjoy

straightaway.
SUNRISE CAF
I used to take my caf as black as space itself, but my time on Batuu has inspired me
to explore some beverage options that lean a bit more toward the light side. During
a recent early-mornin' stroll through Black Spire's market, I acquired an unusual
spice blend from Kat Saka's stall. Its sweet aroma was so intoxicatin' that I couldn't
wait to give it a try, so I stirred a spoonful of the stuff right into my cup-along with
a healthy dollop of fresh cream provided by my pal Bubo Wamba. Needless to say,
I was hooked from the first sip. With its rich, warm blend of spices and smooth,
creamy finish, the drink I've come to call Sunrise Caf has become the perfect way to
start my day. And for those who live on a world that has more than one sun, consider
yourselves lucky. You've got the perfect excuse to have an extra cup.

ltJGR£D1£tJ'TS
1 C:UP PREPAREl7' BLAC:k:: COFFEE PREP TIME: 1 □ MINUTES
½ C:UP MIL.I<:: C:OOk::ING TIME:
1 TABLESPOON COCONUT OIL □
1 MINUTES
½ TEASPOON FIUE-SPIC:E POWl7'ER YIEL.17': 1 SERUING
2 TEASPOONS TURMERIC: POWl7'ER, UIFFIC:UL.TY: EASY
17'1Ull7'El7'
¼ C:UP HEAUY CREAM
BROWN SUGAR OR OTHER
SWEETENER, TO TASTE

1. Combine the coffee, milk, coconut oil, five-spice, and 1 teaspoon of the turmeric
in a small saucepan over medium heat. Heat up until steaming but not bubbling,
then remove from heat. Continue to let it infuse for about 5 minutes.

2. In a small jar or cocktail shaker, combine the heavy cream and the remaining
teaspoon turmeric and_shake for about 30 seconds, until somewhat thickened.

3. To serve, pour the coffee mixture into a heatproof mug, sweeten to taste, then
top with the thickened cream.
__L,OTHAL, SPICEBREW
____ _________________
.;;.... ..;... �/

On my last visit to Lothal, I docked at a tiny old outpost a few hours from Capital
City known to the locals as Jhothal. The place had seen better days, but it was clear
that it had plenty of history. And in my world, history and flavor tend to go hand
in hand. After a bit of diggin'-and a couple pieces of Loth-rat pie-I learned that
this pit stop used to be run by an lthorian named Old Jho. That is, until the Empire
decided to execute him for helpin' out some local rebels. Jho was remembered for
havin' a sympathetic ear and a helpin' hand, but it was his signature spicebrew that
really elevated him to legendary status. He might not have survived the Empire's
occupation, but the recipe for his potent spiced beverage did, so now you can raise
a tall mug of it in Old Jho's honor.

PREP TIME: 5 MINUTES

YIEL.17: 1 SERUING
171FFIC:UL.TY: EASY

_IN_G_R_E_D_IE _N_T_S___,//
12 OUNC:ES C:REAMY STOUT BEER
½ CUP CONl7ENSEl7 MIL.I<
¾ TEASPOON CINNAMON
¾ TEASPOON GROUNl7 NUTMEG
1 OUNCE BRANl7Y (OPTIONAL.I

1. Combine all ingredients in a blender and blend together until pale and smooth.

2. Pour into a tall glass filled with ice and add a pinch of nutmeg to the top to serve.
 DIETARY CONSIDERATIONS /

V = Vegetarian V+ = Vegan
GF = Gluten-free v•, V*+ & GF* = Easily made vegetarian, vegan, or gluten-free with simple alterations

•
CONDIMENTS, SAUCES+ GARNISHES MAIN COURSES
Nerfsteak Seasoning GF V V+ Yobshrimp Noodle Salad v·
Saka Salt GF V V+ Braised Shaak Roast
Gurreck Gravy GF v· Fried Tip-Yip GF*
Emulsauce GF V Ronto Wrap
Moogan Spice Syrup GF V V+ Felucian Garden Spread GF* V V+
Dagobah Slug Syrup GF V V+ Gormaanda's Glowblue Noodles GF V
Chadian Dressing GF V Nerf Kebabs
Golden Lichen Tuile GF* V V+* Stuffed Puffer Pig GF
Christophsian Sugar GF V V+ Parwan Nutricakes GF* V
Nectrose Crystals GF V Huttese Slime Pods V
Gruuvan Shaal Kebab
SIDES, STARTERS+ SNAClc!S
Kat's Kettle Corn GF V V+ DESSERTS
Pitmaster's Choice Wroshyr Tree Cake V
Rings of Hudalla GF Bespin Cloud Drops GF V
Roasted Kajaka Root GF V Cavaellin Spice Creams V
Xizor Salad GF v· Mandalorian Uj Cake V
Roasted Chando Peppers GF V Sweet-Sand Cookies GF* V
Moss Chips GF V Corellian Ryshcate V
Fritzle Fries GF V Keshian Spice Rolls V
Mon Cala Sardine Fritters GF* Mimbanese Mudslide GF V
Devaronian Scuffle GF V Nectrose Freeze GF V
Fried Zuchii V Kowakian Crumb Cake V
Deviled Pikobi Eggs GF V Zoochberry Surprise V
Mashed Chokeroot GF V Tepasi Taffy GF V
Constable's Caps V
DRINlc!S
SOUPS AND STEWS Moogan Tea GF V
Rootleaf Stew GF V V+ Coruscant Cooler V V+
Topato Soup GF v· Dagobah Slug Slinger GF V V+
Tatooine Terrine GF v· Blurrgfire GF V V+
Spicy Mandalorian Stew Cliff Dweller GF V V+
Hyperdrive GF V V+
BREADS Photon Fizzle V V+
Ronto Wrappers V V+ Akivan Liqueur V
Polystarch Portion Bread V V+ Rodian Splice GF V
Five-Blossom Bread V Port in a Storm GF V V+
Mustafarian Lava Buns V Paonga Fresca GF V V+
Munch-Fungus Loaf V Bantha Chai GF V V+
Sunrise Caf GF V v+•
Lothal Spicebrew V

Consuming raw or undercooked eggs may increase your risk of food borne illness.
 ABOU'T 'THE AUTHORS

C:HE�SEA MONROE-C:ASSE� is the coauthor of the best seller A Feast

of Ice and Fire: The Official Game of Thrones Companion Cookbook and the
author of World of Warcraft: The Official Cookbook, Hearthstone: Innkeeper's
Tavern Cookbook, The Elder Scrolls: The Official Cookbook, Overwatch: The
Official Cookbook, and Firefly: The Big Damn Cookbook. Her work is a synthesis
of imagination and historical research. This passion has led her to a career of
transforming imaginary foods into reality. She greatly enjoys foreign languages,
treasure hunting, history, and all things related to honey.

MARC: SUMERA� is an Eisner- and Harvey Award-nominated writer and

editor whose work over the past two decades has been featured in comics,
books, and video games showcasing some of pop culture's most beloved
franchises-Marvel, Star Wars, Harry Potter, Firefly, Ghostbusters, and many more.
His other books from a galaxy far, far away include Star Wars: Droidography and
Star Wars: The Secrets of the Jedi. He would like to assure readers that no porgs
were harmed in the making of this book.

AClltJOWL,EDGMEtJ'TS
Chelsea Monroe-Cassel would like to thank Marc Sumerak, Elena Pons Craig,
and Ted Thomas, plus the teams at Insight Editions, Lucasfilm, and Disney, whose
amazing collaboration made this possible. For B, in a galaxy near or far: I know.

Marc Sumerak would like to thank Chelsea Monroe-Cassel, Chris Prince,

Landry Q. Walker, Robert Simpson, and the team at Lucasfilm Publishing,
Lucasfilm Story Group, Scott Trowbridge, Margaret Kerrison, and the Galaxy's
Edge team at Walt Disney lmagineering, and, of course, George Lucas. For Jess,
Charlie, and Lincoln, without whom I'd be lost in Wild Space.
..:,__.,;.:.,.;. _______________
MEASUREMENT CONVERSION CHARTS /

VOL-UME
us Metric
1/s teaspoon (tsp) 1 ml
1 teaspoon (tsp) 5 ml
1 tablespoon (tbsp) 15 ml
1 fluid ounce (fl. oz.) 30 ml
1/s cup 50 ml
¼cup 60 ml
%cup 80 ml
3.4 fluid ounces (fl. oz.) 100 ml
½cup 120 ml
¼cup 160 ml
¾cup 180 ml
1 cup 240 ml
1 pint (2 cups) 480 ml
1 quart (4 cups) .95 liter

'TEMPERA'TURES
Fahrenheit Celsius
200° 93.3 °
212° 100°
250° 120°
°
275 135°
°
300 150°
°
325 163 °
350° 177°
400° 205°
425° 218°
°
450 232°
°
475 246 °

WEIGHT
us Metric
0.5 ounce (oz.) 14 grams (g)
1 ounce (oz.) 28 grams (g)
¼ pound (lb.) 113 grams (g)
% pound (lb.) 151 grams (g)
½ pound (lb.) 227 grams (g) i

1 pound (lb.) 454 grams (g)

TITAN
BOOKS
144 Southwark Street For Insight Editions:
London, SEl 0UP Publisher: Raoul Goff
www.titanbooks.com President: Kate Jerome
Associate Publisher: Vanessa Lopez
� Find us on Facebook: www.facebook.com/titanbooks Creative Director: Chrissy Kwasnik
w Follow us on Twitter: @TitanBooks Senior Designer: Stuart Smith
Executive Editor: Chris Prince
Y.sNE,'° · OOIIWI( Editorial Assistant: Anna Wostenberg
©& TM
2019 LUCASFILM LTD. Used Under Authorization. Managing Editor: Lauren LePera
Senior Production Editor: Elaine Ou
Published by Titan Books, London, in 2019. Production Director/Subsidiary Rights: Lina s Palma
Senior Production Manager: Greg Steffen
No part of this publication may be reproduced, stored in
a retrieval system, or transmitted, in any form or by any Photography by Ted Thomas
means without the prior written permission of the publisher,
Food and Prop Styling: Elena P Craig
nor be otherwise circulated in any form of binding or cover
Food and Prop Styling Assistant: Wesley Anderson
other than that in which it is published and without a similar
Original art for pages 8-25 by Joel Hustak
condition being imposed on the subsequent purchaser.

For Lucasfilm:
Published by arrangement with Insight Editions, San Rafael,
Senior Editor: Robert Simpson
CA, 94912 USA. www.insighteditions.com
Creative Director of Publishing: Michael Siglain
A CIP catalogue record for this title is available from the Art Director: Troy Alders
British Library. Story Group: Leland Chee, Pablo Hidalgo,
Matt Martin, Emily Shkoukani
ISBN: 978-1-78909-385-8 Lucasfilm Art Department: Phil Szostak

-,�••
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