Q&A: Authors talk about new Star Wars cookbook, which brings flavors of Batuu to life

by Brittani Tuttle

Star Wars fans will soon have a slice of Batuu at home, thanks to the upcoming release of “Star Wars: Galaxy’s Edge – The Official Black Spire Outpost Cookbook,” which hits bookstore shelves this November.

black spire outpost cookbook

We caught up with the authors, Chelsea Monroe-Cassel and Marc Sumerak, on what inspired them to create these unique recipes (including ones you won’t find in the parks), how they captured the voice of Strono “Cookie” Tuggs, the Docking Bay 7 Food and Cargo chef who serves as the ‘author’ of the cookbook, and more:

Editor’s Note: All questions are answered by Chelsea Monroe-Cassel unless otherwise noted.

What inspired you to craft these galactic recipes?

I’ve been hoping to have the chance to work on an in-world Star Wars cookbook for years now, so when the question came, I was so excited to jump on board! It can be enormously rewarding to contribute to a fandom in such a unique and delicious way.

What is your process like for crafting these cookbooks inspired by legendary properties like Star Wars and Game of Thrones?

No matter the project, I always start by making a list of what’s canon in the world. In this case, it’s mostly what we’ve seen in the films, along with some novels, comics, etc. Then I build outward from there, trying to represent the various worlds, cultures, history, and so on. After that, it’s a matter of balancing the number of side dishes, main courses, etc. I am always prone to having too many drinks and desserts, since they’re my favorites!

How did you find the voice for Strono “Cookie” Tuggs?

Sumerak: Although Strono Tuggs only appeared for a few moments in “Star Wars: The Force Awakens,” we, fortunately, got a heaping helping of ol’ Cookie in the short story “A Recipe for Death” by Landry Q. Walker, featured in the book “Tales from a Galaxy Far, Far Away: Aliens: Volume 1.” So really, it was just a matter of digging into the source material and letting Cookie’s unique voice and rich history simmer in my brain as I wrote.

Your author bio says you have a love for history – does that translate into this cookbook? If so, how?

I’d say my love of history comes into play less in this particular book than in some others – sci-fi is largely about the future and not the past, after all! But with a fandom this big, and especially as there’s never been an in-world [Star Wars] cookbook before, and it’s important to respect what’s come before within the world of Star Wars, and when possible, really honor that legacy.

What would be your best advice for a Star Wars fan looking to recreate these galactic dishes?

Have fun! As with any recipe collection, this is just a starting place, so I encourage everyone to play with the recipes and tweak them to suit your own tastes. Do you want to put crazy sprinkles on your Nectrose Freeze? Put ALL the sprinkles on. Want to make the Huttese Slime Pods spicy? Do it! Food is often best when it’s made with love and enthusiasm, and shared with others.

If you could choose your favorite recipe in the book, which one would it be?

I have a few favorites from this collection, but I really liked the Glowblue Noodles. There’s something delightfully strange about enjoying blue pasta!

“Star Wars: Galaxy’s Edge – The Official Black Spire Outpost Cookbook” will release on Nov. 5, 2019 from Insight Editions, and will be found wherever books are sold. You can preorder your copy from Amazon here.

Making Blue Milk and Ronto Wraps at home with the Star Wars: Galaxy's Edge Cookbook
Our reporters Quinn and Maddie try a couple of the recipes from the Galaxy’s Edge cookbook.

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