As Disney’s first fully immersive attraction, Star Wars: Galaxy’s Edge aims to put visitors on Batuu, a planet spinning in the far reaches of the that long-ago, far-away universe. Aside from rubbing elbows with Resistance spies, First Order troopers, merchants and droids, one of the best parts of Galaxy’s Edge is sampling the intergalactic menu.
The food and beverages at Disneyland's new park pay tribute to planets and cultures across George Lucas's galaxy, from the blue milk of Tatooine to the volcanic pastries of Mustafar and the fried poultry of Endor. Now, the tasty treats that hungry younglings and cocktail-craving bounty hunters will find at the food stands and catinas of Batuu’s Black Spire Outpost can be made in the comfort of your own Corellian freighter thanks to Star Wars Galaxy’s Edge — The Official Black Spire Outpost Cookbook (Insight Editions; $35).
The book is credited to cookbook author Chelsea Monroe-Cassel, sci-fi expert Marc Sumerak and one Strono “Cookie” Tuggs — whose claim to fame is having once served as head chef at Maz Kanata’s castle on Takodana (before it was blown to bits by the First Order in The Force Awakens), and who now plies his delectable trade at Baatu’s Docking Bay 7. They worked with the culinary Jedis at Disney Parks to adapt the Galaxy’s Edge foodstuff into recipes that chefs of all ability levels can re-create on their native world.
Yahoo Entertainment got an exclusive sneak peek at the book, which arrives in stores on Nov. 5. Hankering for some Braised Shaak Roast? We got you covered. Here are five recipes straight from Batuu for your next interstellar meal:
Watch: Why you can drink blue milk but can’t eat porg at Galaxy’s Edge:
Star Wars Galaxy’s Edge — The Official Black Spire Outpost Cookbook is available for pre-order at Amazon.
Read more from Yahoo Entertainment: