Star Wars: Galaxy'S Edge Cookbook 
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The Star Wars: Galaxy's Edge Cookbook is the ultimate source for creating out-of-this-world meals and treats all the way from Black Spire Outpost.
Inspired by the cuisine from the exciting new Star Wars: Galaxy's Edge themed lands at Walt Disney World and Disneyland, Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook is the ultimate source for creating out-of-this-world meals and treats from a galaxy far, far away.
Join intergalactic gourmet Strono "Cookie" Tuggs for a mouthwatering journey into the cuisine of Black Spire Outpost and beyond.
From the swamps of Dagobah to the forests of Endor and the deserts of Jakku, chef extraordinaire Strono "Cookie" Tuggs has traveled countless light-years to compile the galaxy's most delicious recipes into this unique volume.
With Cookie as your guide, journey to the streets of Black Spire Outpost and discover delectable delicacies such as Braised Shaak Roast, Nerf Kebabs, Mustafarian Lava Buns, Huttese Slime Pods, Spicy Mandalorian Stew, and much more. 
Featuring seventy recipes - including sides, sauces, soups, breads, main courses, desserts, and drinks - this comprehensive cookbook is a hyperspace route to the tastiest treats in the galaxy, bringing a little taste of Black Spire Outpost right into your own home.
 
 
 
 
 



        

            
            

                
Publisher
                
Titan Books Ltd
            
            
            

                
Dimensions
                
26.2 x 2.1 x 21.2 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
176 pages
            
            
            

                
Book Type
                
Hardcover, Illustrated
            
            
            

                
ISBN-10
                
1789093856
            
            
            

                
ISBN-13
                
978-1789093858
            
            
            

                
Publication date
                
8 Nov. 2019
            
            
        
         




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