By William J. Birnes, Ethan Phillips
Is there one meals that people, Klingons, Bajorans, and Vulcans would prefer? if that is so, what would it not flavor like? How could you arrange it? may possibly you discover the entire components locally?
This is the duty that faces Neelix, chef for the U.S.S. Voyager™, at any time when he is taking at the problem of attempting to feed its group of one hundred forty foodstuff critics. yet over the process their trip, Neelix's realized a number of methods of the alternate. He needed to, simply as an issue of self-preservation.
Ethan Phillips, within the personality of Neelix, and William J. Birnes, the New York Times bestselling coauthor of The Day After Roswell, throw large the vaults of interstellar haute delicacies, revealing for the 1st time the key practise suggestions in the back of all these unique dishes and beverages. the favourite meals of characters from each Star Trek sequence and film are right here, all tailored for simple use in twentieth-century kitchens. The Star Trek Cookbook additionally includes a entire consultant for whipping up the all of the beverages served at Quark's.
Fun, and simple to exploit, the Star Trek Cookbook is your essential advisor to the meals of the celebrities!
Read or Download The Star Trek Cookbook PDF
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Extra info for The Star Trek Cookbook
Or it may look like the dewlap of a wild ox, some sharp, some curling as the eaves of a house. It can look like a mushroom in whirling flight just as clouds do when they float out from behind a mountain’s peak. Its leaves can swell and leap as if they were being lightly tossed on wind-disturbed water . . On the question of what water to use, he had the following advice: Tea made from mountain streams is best, river water is all right, but well-water tea is quite inferior . . Water from the slow-flowing streams, the stone-lined pools or milkpure springs is the best of mountain water.
Sencha became Japan’s most popular everyday tea because it was cheaper and easier to make than the powdered matcha tea. Sencha is a green tea and various qualities are manufactured, the best being served to guests and for special occa sions when the tea is to be savoured rather than just used to quench thirst. The leaves are processed by first steaming then fluffing in hot air, then dried and rolled into fine needles. The tea is brewed at ˚ (˚) and steeped for one minute. Bancha, the lowest grade of sencha, is the everyday tea of Japan.
During the Song dynasty ( –), a period of romanticism and elegant taste, the rustic brick tea fell out of grace. Tea became more delicately flavoured and connoisseurs ground tea leaves to a fine powder, added boiling water and whisked it to a froth. The tea was drunk alone and enjoyed for its own flavour and aroma although occasionally it was scented with dried flowers such as jasmine and roses. Monks and priests continued to drink tea to help them stay alert during meditation. It became an alternative to wine for poets and writers who drank it for inspiration.