You too can eat like an alien with the new Star Wars cookbook

The Star Wars movies are all about escapism, invit­ing view­ers to insert them­selves into a death-defy­ing dash through the cos­mos on the Mil­len­ni­um Fal­con or a bit­ter lightsaber duel between the Jedi and Sith. But what of those view­ers focused instead on the lit­tle things, who want noth­ing more than to try the rockin’ buzz of a death stick or sam­ple the local del­i­ca­cies on the far-off plan­et of Takodana?

The lat­ter cat­e­go­ry is in luck today, as Lucas­film has announced the release of an autho­rized cook­book with which reg­u­lar folks might repli­cate the food they’d find at the Star Wars: Galaxy’s Edge amuse­ment park. The book, titled ​‘The Offi­cial Black Spire Out­post Cook­book’, will expand palates on an inter­galac­tic scale with a vari­ety of bright­ly-col­ored slops and tempt­ing mounds of mush.

The Hol­ly­wood Reporter spec­i­fies that the book has been writ­ten from the per­spec­tive of Strono ​“Cook­ie” Tug­gs, the for­mer head chef at Maz Kanata’s cas­tle can­teen (as fea­tured in 2015’s The Force Awak­ens). Over eons of trav­el through the great unknown, Tug­gs has got­ten a pret­ty good han­dle on out­er space haute cui­sine, which most­ly con­sists of ingre­di­ents famil­iar to we puny humans, recom­bined in a nov­el way.

The Galaxy’s Edge web site pro­vides curi­ous prospec­tive vis­i­tors with a com­pre­hen­sive run­down of the exot­ic dish­es avail­able to sam­ple with­in the park, which dou­bles as a pre­view of the recipes avail­able in the forth­com­ing book. With­out fur­ther ado, let’s peruse the grub:

Behold the Ron­to Wrap, a taco-look­ing hodge­podge stuff­ing roast pork and grilled sausage with ​“pep­per­corn sauce” and a cab­bage slaw all in a fold­ed pita. The dehy­drat­ed strips proud­ly hang­ing next to it are Nuna Jerky, which are made from turkey and come in sweet or spicy varieties.

The dish­es put a oth­er­world­ly spin on what would oth­er­wise be rec­og­niz­able to a homo sapi­en: ribs (from the remote encamp­ment of Kaadu, upper left­hand cor­ner), gar­den sal­ad with veg­e­tar­i­an kef­ta (from the Felu­cian region, upper right), Asian noo­dle sal­ad (made here with ​“Yob­shrimp,” bot­tom left), and a meat­less meat­loaf (the ​“Itho­ri­an Gar­den Loaf,” bot­tom right).

Whether you’re a par­ent try­ing to gussy up healthy eats for your Star Wars-obsessed young­ster or a grown-up devo­tee deter­mined to bring your fan­dom into the realm of the gas­tro­nom­i­cal, the book will send our hum­ble human taste­buds into hyper­jump. Just give any­thing Sar­lacc-fla­vored a cou­ple test sniffs before dig­ging in (and do your­self a favor – pass on the deep-fried Jabba).

The Offi­cial Black Spire Out­post Cook­book will be on shelves in the US and UK on 5 November.