Star Trek Cookbook

Star Trek Cookbook

by Ethan Phillips, William J. Birnes


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The ultimate gift for Star Trek fans, this is a fun, easy to use, and indispensable guide to the food of the stars—for the Earthbound.

Is there one food that humans, Klingons, Bajorans, and Vulcans would like? If so, what would it taste like? How would you prepare it? Could you find all the ingredients locally?

This is the task that faces Neelix, chef for the USS Voyager, every time he takes on the challenge of trying to feed its crew of 140 food critics. But over the course of their journey, Neelix’s learned a few tricks of the trade. He had to, just as a matter of self-preservation.

Ethan Phillips, in the persona of Neelix, and William J. Birnes, the New York Times bestselling coauthor of The Day After Roswell, throw wide the vaults of interstellar haute cuisine, revealing for the first time the secret preparation techniques behind all those exotic dishes and drinks. The favorite foods of characters from several classic Star Trek series and movie are here, all adapted for easy use in twentieth-first century kitchens.

Product Details

ISBN-13: 9780671000226
Publisher: Pocket Books/Star Trek
Publication date: 01/01/1999
Series: Star Trek
Edition description: Original
Pages: 336
Sales rank: 85,734
Product dimensions: 7.38(w) x 9.12(h) x 0.70(d)

About the Author

Ethan Phillips was born into a restaurant family. His father was the owner of the famous New York steak house Frankie and Johnnie's, which still serves up the most delicious sirloin in all of Manhattan. Striking out on his own, Ethan, who plays Neelix on Star Trek: Voyager, became an actor as well as the author of the play Penguin Blues. He has acted in many of the major regional theaters across the country as well as on and off Broadway, and has appeared in many television shows including Star Trek: The Next Generation, NYPD Blue, Chicago Hope, Murphy Brown, HBO’s From the Earth to the Moon, and Benson. His feature films include Jeffrey, Civil Action, For Richer or Poorer, Greencard, The Shadow, Lean on Me, Wagons East, and Man Without a Face, among others. Ethan acts, writes, cooks, and lives in Los Angeles with his wife, Patty, an artist.

William J. Birnes, PhD, publisher of UFO Magazine, is the coauthor of the New York Times bestseller The Day After Roswell with the late Lt. Col. Philip J. Corso; the coauthor of The Riverman and Signature Killers with Robert Keppel, PhD; and the editor-in-chief of The McGraw-Hill Personal Computer Programming Encyclopedia. Dr. Birnes lives in Los Angeles and New York with his wife, novelist Nancy Hayfield.

Read an Excerpt

From Chapter One: The Crew of the U.S.S. Voyager

Chief Cook and Morale Officer

Straightening out what would become my galley and organizing the pots, pans, and various utensils, I knew that I must take Captain Janeway's admonitions to heart. I would be assiduous in my assignment. The crew's needs were my needs. I would live to serve — meals, that is.

But before I could begin preparing the dishes the crew would love, I needed to understand more about them, about what they liked to eat. So I decided to conduct a series of interviews, a kind of "away mission" to each crew member's palate. On this journey I came to learn many things, not only about the crew's tastes in food and things like traditional holiday meals and the concept of comfort food, but also about the crew as individuals. They shared with me their hobbies and hopes, their peccadilloes and pet peeves, their noble and varied reasons for being in Starfleet or the Maquis, and a little more than I wanted to know about different gastrointestinal ailments. It was an illuminating experience that I would later draw upon in many ways. As a chef, I could surprise them with a taste of home tucked away inside some alien morsel. And as morale officer, I now knew a little bit more about them, which would help me reach out in a personal way when they needed support and kindness. All in all, it was an inspiriting, stimulating, and very productive mission.

Garret Wang's Chicken and Sun-Dried Tomatoes

My character, Ensign Kim, loves twentieth-century Earth cuisine. It's fortunate for me that I like it, too. This is one of my favorite recipes because it combines my favorite spinach rotelle with sun-dried tomatoes (I like the imported kind for a treat every once in a blue moon) and fresh chicken breasts. This is a light dish that also makes a great luncheon entreé on a buffet table. Serves approximately four.

1 16-ounce package spinach or multicolored rotelle pasta (largest size)

2 to 3 boneless chicken breasts (skinless is optional)

16 ounces pesto sauce (packaged, from the refrigerator section of supermarket)

6-ounce jar sun-dried tomatoes in olive oil

2 tablespoons virgin olive oil

2 teaspoons garlic powder or 3 cloves garlic, crushed

salt and pepper to taste

grated Romano cheese, if desired

While pasta is cooking in boiling water, slice chicken breasts into long bite-sized pieces. Coat the cooking surface of a 12-inch skillet with olive oil, add garlic powder or crushed garlic cloves, and heat. When pasta is done, drain and set aside. Cook sliced chicken in the olive oil and garlic over medium heat, turning frequently until chicken pieces just turn brown. Do not burn. Drain sun-dried tomatoes and slice into thin lengthwise pieces. Combine pasta, cooked chicken, sun-dried tomatoes, and pesto sauce in a large mixing bowl or salad bowl. Toss thoroughly, cover lightly, and place in refrigerator. Serve well chilled. You may add some more olive oil and Romano cheese. This dish goes very well with a pinot grigio or Soave.

Ensign Kim's Rice Noodles in Milk

It didn't take me long to figure out that Ensign Kim is more of a nosher than an eater, but he goes for this dish in a big way. The noodles I use are actually slivered and pressed wokky intestines, and the "milk" is sap from the Pyrinthian blacto weed. Mr. Kim is not aware of this. In your galley, you can prepare a 16-ounce package of store-bought rice noodles from the Asian-foods section of your supermarket or any Asian-foods specialty store according to the package instructions. Drain, remove the portion you want to use, then refrigerate the rest.

In a microwavable bowl, add the noodles you want to use, enough milk (skim, reduced fat, or whole) to cover the noodles completely, a small pat of butter (optional), and maybe a dash of garlic salt, and heat on high in your microwave for a minute. Test to see if it is heated through, and if not heat for another 15 seconds, making sure that the milk doesn't boil over or form a skin. You can also serve with cinnamon instead of garlic salt.

Moo-Goo Ngow

Another recipe I prepare for Harry is Moo-Goo Ngow, my variation of a traditional Asian dish.

1 minced garlic clove

3 tablespoons cooking oil

1 1/2 pounds round steak, cut in small pieces

3 tablespoons chopped onion

1 1/2 cups beef bouillon

1/2 pound mushrooms, sliced

5 tablespoons cornstarch

1 tablespoon soy sauce

2 teaspoons water

Heat the oil in a large frying pan or, better, a wok or electric wok, until it's hot; then add garlic. Reduce heat and sauté about 2 minutes. Remove garlic. Add the steak and onion and sauté over an easy flame, stirring constantly until the meat is brown. Add the broth and mushrooms, and cook gently for 10 minutes. Make a thin paste by combining the soy sauce, water, and cornstarch; let it thicken for about a minute, then pour it over the stir-fried meat and mix it in. Keep stirring until the liquid thickens up. Serve meat and sauce over rice. Serves 4. Wow!

Copyright © 1999 by Paramount Pictures

Table of Contents

Ensign Harry Kim
Garret Wang's Chicken and Sun-Dried Tomatoes
Ensign Kim's Rice Noodles in Milk
Moo-Goo Ngow
Terran Pasta with Clam Sauce
Vulcan Mocha Ice Cream
Commander Chakotay
Robert Beltran's Chicken or Turkey Mole
Maquis Breakfast Bars
Talaxian Mushroom Soup
Lieutenant Tom Paris
Robert Duncan McNeill's Mother-In-Law Kugle
Pilot's Quick Pizza
Gyronian Meat Loaf à la Paris
Andoran Oatmeal Cookies
Lieutenant B'Elanna Torres
Roxann Dawson's Klingon Green Beans and Walnuts
Heart of Targ
Rokeg Blood Pie à la Neelix
Seven of Nine
Jeri Ryan's "Seven of Nine Steamed Chadre Kab"
Jeri Ryan's Wild Mushroom Soup
Borg Tricorder Pie
Chadre Kab à la Neelix or Seven of Nine's Steamed Vegetables
The Doctor
Picardo's Penne
Hrothgar's Leg of Elk
Jennifer's Good-Karma Lemon Lentil Soup
Jennifer Lien's Potato Salad
Ocampan Potato Salad
Varmeliate Fiber or Talaxian Turnip Stew
Jimbalian Fudge Cake
Mr. Tuvok
Tim Russ's "Tuvok's Quick Red Sauce Primavera"
Tim's Special Scrambled Eggs
Plomeek Soup à la Neelix
Captain Janeway
Kate Mulgrew's Pork Tenderloin
Strawberries and Cream
Talsa Root Soup
Welsh Rarebit
Asparagus with Hollandaise Sauce
Darvot Fritters
Alan Sims on Voyager Food Props
Blood Pies
Dried Fish or Other Sea Animals
Using Wrapping Paper for Special FX
Heart of Targ
Finger Vegetables
Plomeek Soup
Alfarian Hair Pasta
Jimbalian Fudge Cake
Klingon Meat
Captain James T.Kirk
Captain Kirk's Plomeek Soup
Leonard Nimoy's "Kasha Varnishkas à la Vulcan"
Gala Apple Pie
Vulcan Apple Pastry
Quadrotriticale Bread
James Doohan's "Scotty's Lemon Chicken"
Haggis Lite
Dr. McCoy's Tennessee Smoke Baked Beans
Finagle's Folly
Cherry-Lime Finagle's Folly
Lemonade-Orange Finagle's Folly
Fruit-Juice Finagle's Folly
McCoy's Mint Julep
Antarian Glow Water
Captain Jean-Luc Picard
Captain Picard's Breakfast Croissant
Petrokian Sausage and Klingon Blood Sausage
Coltayin Roots with Terrellian Spices
Alien Insects
Peach Cobbler
Afternoon Tea with Captain Picard
"Earl Grey, Hot"
Watercress and Other Tea Sandwiches
Picard's and Troi's Earl Grey Chocolate Cake
The Picard Cocktail
The Picard
Ro Laren
Ginger Tea
Commander William T. Riker
Jonathan Frakes's "Riker's Barbeque Marinade"
Bregit Lung
Pipius Claw
Gagh, Cardassian Style with Yamok Sauce
Parthas à la Yuta
Bizarre Garnishes
Owon Eggs
Spiny Lobe-Fish
Helena Rozhenko's Rokeg Blood Pie
Michael Dorn and Klingon Food
Klingon Bloodwine
Prune Juice Cocktail
Dr. Beverly Crusher
Dr. Crusher's Cure-all for Insomnia
Dr. Pulaski's Chicken Soup for the Enterprise Soul
Ten Forward
Balso Tonic
Commander Deanna Troi
Marina Sirtis's Eggplant Casserole
Chocolate Cake with Raspberries
Cat Food #219, Subroutine |DataSpot|
Samarian Sunset
Cellular Peptide Cake with Mint Frosting
Deanna Troi Peptide Cake
Geordi La Forge
Dwight Schultz's "Lieutenant Barclay's Crab-Stuffed Salmon"
Pasta al Fiorella
Chief Miles O'Brien
Potatoes O'Brien
Plankton Loaf
Commander Benjamin Sisko
Ratamba Stew
Mushroom-and-Pepper Ratamba Stew
Chili-Pepper Ratamba Stew
Eggplant Ratamba Stew
Pasta Boudin
Chicken à la Sisko
Chiraltan Tea
Sisko's Shrimp Creole with Mandalay Sauce
Sautéed Beets
Endive Salad
Bread-Pudding Soufflé
Uttaberry Crepes
Jadzia Dax
Andorian Tuber Root
Icoberry Juice Cocktail
Moba Fruit
Cirtrus Blend
Major Kira Nerys
Matopin Rock Fungi
Tuwaly Pie
Delvin Fluff Pastries
Jumja Tea
Alvinian Melons
Dr. Julian Bashir
Alexander Siddig's "Bashir's Spam-and-Beans Bolognese"
Tarkalian Tea
Rene Auberjonois's "Odo's Baked Tomato Bruscheta"
Chief Miles O'Brien
Fricandeau Stew
Eggs and Bacon and Corned Beef Hash
Senarian Egg Broth
Armin Shimerman's "Poulet Ferengé from Quark's
Millipede Juice
Purée of Beetle
Slug Liver
Wentlian Condor Snake
Tube Grubs
Alterian Chowder
Vulcan Mollusks
Jumbo Romulan Mollusks
Palamarian Sea Urchin
Icoberry Torte
Ferengi Spore Pie
Augergine Stew
Kohlanese Stew
Vak Clover Soup
Yigrish Cream Pie
Pyrellian Ginger Tea
Lokar Beans and Gramillan Sand Peas
Alan Sims On How to Recreate Quark's Bar
Aldebaran Whiskey
Andorian Ale
Alvanian Brandy
Black Hole
Brestanti Ale
Calaman Sherry
Fanalian Toddy
Gallia Nectar
Gamzian Wine
Karvino Juice
Klingon Bloodwine
Maporian Ale
Maraltian Seev-ale
Rekarri Starburst
Romulan Ale
Saurian Brandy
Takarian Mead
Tamarian Frost
Trixian Bubble Juice
Yridian Brandy
The Klingon Deli
Michael Westmore's Marzonion Buds in Krasie Juice
Klingon Skull Stew with Tripe
Klingon Organ Stew
El Bouche: Klingon Throat Stew
Yridian Brandy
Alan Sims on Klingon Food
Gul Dukat
Tojal in Yamok Sauce
Sem'hal Stew
Hot Fish Juice
Red Leaf Tea
Jake Sisko
I'danian Spice Pudding
Delavian Chocolates
Joe Longo on Deep Space Nine Food Props
Top Ten Reasons the Crew Hates Neelix's Cooking
Artilotian Loosedine
Deep-Fried Blue Tashmanian Spiders
Sweetened-and-Pickled Wild, Fantasia Beans
Goorizian Fish Stew
Fried Mochana Shoots
Jimbalian Seven-World Omelette
Komar Cookies
Laurellian Rice Pudding
Mehaxian Sod
Mokra Couscous
Pan-Braised Nako Cutlets
Raktajino Cake
Traggle Nectar
Yallitian Crystal Salad
Ton Tep Borg Recipes
The Elixir of Life
Sprid Wings
Alfarian Hair Pasta
Ethan Phillips — My Talaxian Chili Stew
Roast Thill
Iced Neth
Wild-Hawk Marrow Patties
Clementine Shade Brisket
Spider Apple Pudding
The Lost Crustacean
Uncle Zisky's Mandelbrot
Wild Griggen
Gaborsti Stew

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