hits counter Ad Astra: The 50th Anniversary SFWA Cookbook - Ebook PDF Online
Hot Best Seller

Ad Astra: The 50th Anniversary SFWA Cookbook

Availability: Ready to download

The 50th Anniversary SFWA Cookbook features dishes as creative and varied in taste as the authors who shared them. (Please do not eat actual authors.) From Alien Scones to At the Fruitcake of Madness, DOOM Cookies, Falling Cloud Cake, and Miss Murder’s Black Forest Trifle, these recipes will help you prepare the perfect celebratory spread, no matter who—or what—you’re feed The 50th Anniversary SFWA Cookbook features dishes as creative and varied in taste as the authors who shared them. (Please do not eat actual authors.) From Alien Scones to At the Fruitcake of Madness, DOOM Cookies, Falling Cloud Cake, and Miss Murder’s Black Forest Trifle, these recipes will help you prepare the perfect celebratory spread, no matter who—or what—you’re feeding! All proceeds from this project will go to SFWA’s Legal Fund, which was established to create loans for eligible member writers who have writing-related court costs and other related legal expenses. Full contributors’ list include: Rachael Acks, Cie Adams, Kyle Aisteach, Anna D. Allen, Lou Antonelli, Liz Argall, Elizabeth Bear, Greg and Astrid Bear, David Brin, Maurice Broaddus, Charles N. Brown, Steven Brust, Octavia E. Butler, Pat Cadigan, James L. Cambias, John F. Carr, Gail Carriger, Beth Cato, Jeanne Cavelos, C.J. Cherryh, Wesley Chu, Brenda W. Clough, Tina Connolly, Larry Constantine, A.C. (Ann) Crispin, Julie Czerneda, Jack Dann, Russell Davis, Aliette de Bodard, Ef Deal, Carole Nelson Douglas, Scott Edelman, Ru Emerson, JG Faherty, Eugie Foster, Esther Friesner, Gregory Frost, Russell Galen, Jaym Gates, William Gibson, Laura Anne Gilman, Sarah Goslee, Chet Gottfried, Talia Gryphon, Rebecca Gomez Farrell, Eric J. Guignard, Joe Haldeman, Gay Haldeman, Lee Hallison, Barbara Hambly, Charlaine Harris, Erin M. Hartshorn, Jim C. Hines, M.C.A. Hogarth, Nalo Hopkinson, Dean Ing, Elaine Isaak, Julie Jansen, K.V. Johansen, Alaya Dawn Johnson, Rosemary Jones, Vylar Kaftan, Jeffe Kennedy, Kay Kenyon, Ellen Klages, Alethea Kontis, Mary Robinette Kowal, Nancy Kress, Jay Lake, David Glen Larson, Nicole J.LeBoeuf, Yoon Ha Lee, Ann Leckie, Stina Leicht, David D. Levine, Maria Lima, Mary E. Lowd, Natalie Luhrs, Catherine Lundoff, Scott Lynch, James D. Macdonald, Ricia Mainhardt, Michael J. Martinez, Mary Mason, Vonda N. McIntyre, Victoria McManus, Jennifer Melchert, P. Andrew Miller, Jaime Lee Moyer, John P. Murphy, Mari Ness, Teresa Nielsen Hayden, Larry Niven, Sharyn November, Stephanie Osborn, Andrew Penn Romine, Aly Parsons, Sarah Pinsker, Marianne Porter, Jerry Pournelle, Tim Powers, Marta Randall, Cat Rambo, Mike Resnick, Tansy Rayner Roberts, Spider Robinson, Michaela Roessner, Mary Rosenblum, Patrice Sarath, Steven Saus, John Scalzi, Ken Schneyer and Janice Okoomian, Lawrence M. Schoen, Nisi Shawl, Charles Sheffield, Fraser Sherman, Steven H Silver, Rosemary Claire Smith. Cat Sparks, Bud Sparhawk, Nancy Springer, Jennifer Stevenson, Bonnie Jo Stufflebeam, David Lee Summers, James L. Sutter, Michael Swanwick, Mary Vigliante Szydlowski, Lynne and Michael Thomas, Kathy Tyers, Mark L. Van Name, Carrie Vaughn, Ursula Vernon, John Walters, Brent Weeks, Miriam Weinberg, Chuck Wendig, Toni Weisskopf, Fran Wilde, Sean Williams, Walter Jon Williams, Connie Willis, Mercedes M. Yardley, Jane Yolen, and Kate Yule.


Compare

The 50th Anniversary SFWA Cookbook features dishes as creative and varied in taste as the authors who shared them. (Please do not eat actual authors.) From Alien Scones to At the Fruitcake of Madness, DOOM Cookies, Falling Cloud Cake, and Miss Murder’s Black Forest Trifle, these recipes will help you prepare the perfect celebratory spread, no matter who—or what—you’re feed The 50th Anniversary SFWA Cookbook features dishes as creative and varied in taste as the authors who shared them. (Please do not eat actual authors.) From Alien Scones to At the Fruitcake of Madness, DOOM Cookies, Falling Cloud Cake, and Miss Murder’s Black Forest Trifle, these recipes will help you prepare the perfect celebratory spread, no matter who—or what—you’re feeding! All proceeds from this project will go to SFWA’s Legal Fund, which was established to create loans for eligible member writers who have writing-related court costs and other related legal expenses. Full contributors’ list include: Rachael Acks, Cie Adams, Kyle Aisteach, Anna D. Allen, Lou Antonelli, Liz Argall, Elizabeth Bear, Greg and Astrid Bear, David Brin, Maurice Broaddus, Charles N. Brown, Steven Brust, Octavia E. Butler, Pat Cadigan, James L. Cambias, John F. Carr, Gail Carriger, Beth Cato, Jeanne Cavelos, C.J. Cherryh, Wesley Chu, Brenda W. Clough, Tina Connolly, Larry Constantine, A.C. (Ann) Crispin, Julie Czerneda, Jack Dann, Russell Davis, Aliette de Bodard, Ef Deal, Carole Nelson Douglas, Scott Edelman, Ru Emerson, JG Faherty, Eugie Foster, Esther Friesner, Gregory Frost, Russell Galen, Jaym Gates, William Gibson, Laura Anne Gilman, Sarah Goslee, Chet Gottfried, Talia Gryphon, Rebecca Gomez Farrell, Eric J. Guignard, Joe Haldeman, Gay Haldeman, Lee Hallison, Barbara Hambly, Charlaine Harris, Erin M. Hartshorn, Jim C. Hines, M.C.A. Hogarth, Nalo Hopkinson, Dean Ing, Elaine Isaak, Julie Jansen, K.V. Johansen, Alaya Dawn Johnson, Rosemary Jones, Vylar Kaftan, Jeffe Kennedy, Kay Kenyon, Ellen Klages, Alethea Kontis, Mary Robinette Kowal, Nancy Kress, Jay Lake, David Glen Larson, Nicole J.LeBoeuf, Yoon Ha Lee, Ann Leckie, Stina Leicht, David D. Levine, Maria Lima, Mary E. Lowd, Natalie Luhrs, Catherine Lundoff, Scott Lynch, James D. Macdonald, Ricia Mainhardt, Michael J. Martinez, Mary Mason, Vonda N. McIntyre, Victoria McManus, Jennifer Melchert, P. Andrew Miller, Jaime Lee Moyer, John P. Murphy, Mari Ness, Teresa Nielsen Hayden, Larry Niven, Sharyn November, Stephanie Osborn, Andrew Penn Romine, Aly Parsons, Sarah Pinsker, Marianne Porter, Jerry Pournelle, Tim Powers, Marta Randall, Cat Rambo, Mike Resnick, Tansy Rayner Roberts, Spider Robinson, Michaela Roessner, Mary Rosenblum, Patrice Sarath, Steven Saus, John Scalzi, Ken Schneyer and Janice Okoomian, Lawrence M. Schoen, Nisi Shawl, Charles Sheffield, Fraser Sherman, Steven H Silver, Rosemary Claire Smith. Cat Sparks, Bud Sparhawk, Nancy Springer, Jennifer Stevenson, Bonnie Jo Stufflebeam, David Lee Summers, James L. Sutter, Michael Swanwick, Mary Vigliante Szydlowski, Lynne and Michael Thomas, Kathy Tyers, Mark L. Van Name, Carrie Vaughn, Ursula Vernon, John Walters, Brent Weeks, Miriam Weinberg, Chuck Wendig, Toni Weisskopf, Fran Wilde, Sean Williams, Walter Jon Williams, Connie Willis, Mercedes M. Yardley, Jane Yolen, and Kate Yule.

55 review for Ad Astra: The 50th Anniversary SFWA Cookbook

  1. 4 out of 5

    Chris Harris

    I read this more for the writerly and often very funny "liner notes" for each recipe, but there are several dishes in here that I'm going to try out. I will, however, need to bear in mind that SF authors do not as a whole regard calorie counting as an essential element of gastronomy... I read this more for the writerly and often very funny "liner notes" for each recipe, but there are several dishes in here that I'm going to try out. I will, however, need to bear in mind that SF authors do not as a whole regard calorie counting as an essential element of gastronomy...

  2. 5 out of 5

    Leo McBride

    A little while ago, I picked up a Humble Bundle with a host of books from big-name authors - and in the middle of the bundle was this unexpected treat - a cookbook, with recipes from those authors. As you might expect from such a collection of creative minds, this isn't your ordinary cookbook. Whether it's Larry Niven offering up his recipe starting with 14 bottles of Irish whiskey to make Irish coffee, or Ken Schneyer and Janice Okoomian's brilliant idea for a Prancing Pony Party that I'm absol A little while ago, I picked up a Humble Bundle with a host of books from big-name authors - and in the middle of the bundle was this unexpected treat - a cookbook, with recipes from those authors. As you might expect from such a collection of creative minds, this isn't your ordinary cookbook. Whether it's Larry Niven offering up his recipe starting with 14 bottles of Irish whiskey to make Irish coffee, or Ken Schneyer and Janice Okoomian's brilliant idea for a Prancing Pony Party that I'm absolutely going to steal, there's lots of fun in here. There's Star Wars-inspired recipes, and Lovecraftian offerings that could just as easily eat you if you don't eat them. And a host of beverages to wash them all down in tipsy fashion. You'll recognise lots of the names here, from Cat Rambo to Elizabeth Bear, John Scalzi to William Gibson. As an aspiring author, I may never write as well as them but with this book, I can eat as well as them! So to get in the spirit, I'll round this off with my very own favourite recipe. My family always bugs me to make this for parties, and it's a great dish to have ready as people arrive to tide them over until the main food is served. Asparagus and cheese I learned this recipe during a visit to Barcelona. There was a fancy hotel opening, and a chef in charge fresh from a Michelin-starred restaurant, but it wasn't from those kitchens that this recipe came. No, on a stroll around town we went to the Bocqueria, a market full of the freshest food you could possibly find, and right there a market stall holder offered some divine asparagus. I've modified the recipe a little to family tastes, so here it is. Ingredients: Asparagus spears (about four per person) Olive oil Black pepper Sea salt Cheddar cheese, grated (original recipe used parmesan) Method: Take the asparagus and bend it gently until it breaks at the natural point, discarding the lower, woody stems. Place in a container that has a lid and drizzle with olive oil. Don't put in so much that it pools, but that it covers particularly the upper parts of the asparagus. Season with reasonable amounts of salt and pepper - don't get too heavy handed, but give it a good sprinkle. Place lid on container and shake it all up. Place the container in the fridge for 15 minutes. Warm your oven - get it good and hot. I recommend about 450F (230C). Take the asparagus out of the container and arrange with ends all facing one direction on a baking sheet. Place in the oven for about ten minutes. Knock down the temperature to about 350F (175C) and sprinkle the grated cheese over the top of the asparagus. Place back in the oven until cheese has melted (no more than five minutes, probably less). Take out, place on a pretty serving dish and offer to your guests as they walk through the door.

  3. 4 out of 5

    Greymalkin

    A fun read! I love reading cookbooks anyway and this one was full of stories and amusing recipes. Reminded me of the delightful Nanny Ogg's Cookbook: A Useful and Improving Almanack of Information Including Astonishing Recipes from Terry Pratchett's Discworld but since each recipe was a different author, you got a range of humor and style. I also enjoyed learning little tidbits about authors I have read but knew next to nothing about personally. And some of the recipes I really want to try! A fun read! I love reading cookbooks anyway and this one was full of stories and amusing recipes. Reminded me of the delightful Nanny Ogg's Cookbook: A Useful and Improving Almanack of Information Including Astonishing Recipes from Terry Pratchett's Discworld but since each recipe was a different author, you got a range of humor and style. I also enjoyed learning little tidbits about authors I have read but knew next to nothing about personally. And some of the recipes I really want to try!

  4. 4 out of 5

    Lori Holuta

    I couldn't resist a cookbook featuring some of my favorite authors! I read it through to familiarize myself with the recipes (in hopes that recipes might leap to mind for future cooking projects). There's a wide variety of food and drink to choose from, plus, since these are science fiction writers, plenty of amusement. It was a delightful read and I look forward to bringing these dishes to life in my kitchen. I couldn't resist a cookbook featuring some of my favorite authors! I read it through to familiarize myself with the recipes (in hopes that recipes might leap to mind for future cooking projects). There's a wide variety of food and drink to choose from, plus, since these are science fiction writers, plenty of amusement. It was a delightful read and I look forward to bringing these dishes to life in my kitchen.

  5. 4 out of 5

    Jon

    Hungry now.

  6. 5 out of 5

    Michael

    I expected more spoof recipes but it turns out they're all solid. I expected more spoof recipes but it turns out they're all solid.

  7. 5 out of 5

    Ana TM

    A very original cookbook, with cool recipes, ideas and advice. I haven't personally tried any of the recipes yet, but many of them seem to be totally delicious! A very original cookbook, with cool recipes, ideas and advice. I haven't personally tried any of the recipes yet, but many of them seem to be totally delicious!

  8. 5 out of 5

    Trevor

    Yes, this is a cookbook. But it consists entirely of recipes contributed by science fiction authors, which makes it pretty fun. As a result, it's an odd combination of normal recipes, satirical recipes, and essays loosely disguised as recipes. I haven't tried any yet but some of them look like they might be pretty good. Yes, this is a cookbook. But it consists entirely of recipes contributed by science fiction authors, which makes it pretty fun. As a result, it's an odd combination of normal recipes, satirical recipes, and essays loosely disguised as recipes. I haven't tried any yet but some of them look like they might be pretty good.

  9. 4 out of 5

    Joanna Chaplin

    It's actually a cookbook. A list of recipes from SFWA members. I had got the impression that it was a collection of stories about cooking. But no. There are stories about the recipes, but that's it. There are a few I want to try, though. It's actually a cookbook. A list of recipes from SFWA members. I had got the impression that it was a collection of stories about cooking. But no. There are stories about the recipes, but that's it. There are a few I want to try, though.

  10. 5 out of 5

    Paul Emily Ryan

  11. 5 out of 5

    Hilliary

  12. 4 out of 5

    Blackseedvash

  13. 5 out of 5

    Mord

  14. 5 out of 5

    Cole Jack

  15. 5 out of 5

    Chris Urie

  16. 5 out of 5

    Xi

  17. 5 out of 5

    Eric Guignard

  18. 4 out of 5

    Alison

  19. 4 out of 5

    Mmaster

  20. 4 out of 5

    Anthony

  21. 4 out of 5

    Mike

  22. 5 out of 5

    Emily

  23. 4 out of 5

    Nolan

  24. 4 out of 5

    Ladymidnight

  25. 4 out of 5

    MD

  26. 5 out of 5

    Athena

  27. 4 out of 5

    OTIS

  28. 5 out of 5

    Karen

  29. 4 out of 5

    Brenna

  30. 5 out of 5

    Laylay

  31. 4 out of 5

    Cecilia Dunbar Hernandez

  32. 5 out of 5

    O. Poole

  33. 5 out of 5

    Shaelt

  34. 5 out of 5

    Andrey

  35. 4 out of 5

    Peter Hansen

  36. 4 out of 5

    Michael

  37. 5 out of 5

    Mark

  38. 4 out of 5

    Tracy

  39. 5 out of 5

    Radu

  40. 5 out of 5

    Veronica Sanchez

  41. 4 out of 5

    Dione Basseri

  42. 5 out of 5

    Karina

  43. 4 out of 5

    Debbie Hazeleger

  44. 5 out of 5

    David

  45. 4 out of 5

    Jessy

  46. 5 out of 5

    Thalarctos

  47. 4 out of 5

    Els

  48. 5 out of 5

    Becky

  49. 4 out of 5

    Scott von Berg

  50. 4 out of 5

    Shawn

  51. 4 out of 5

    Antislice

  52. 5 out of 5

    Jeanette

  53. 4 out of 5

    Jonas Eckerman

  54. 5 out of 5

    Erika

  55. 5 out of 5

    Jaq Greenspon

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.