• Ishie1013 on February 05, 2024

  Made the Bespin Cloud drops. My first effort making meringues, and they were delicious, and REALLY pretty. It does take a long time in the oven (90 minutes to 2.5 hours) but they came out absolutely perfectly and rival any meringue bites I've gotten from the store. I used grenadine.

• Ishie1013 on February 05, 2024

  Tried making the Fritzle fries. They were awesome. Again, while this book has some tried and true classics from other cuisines, most of the takes on recipes feel really fresh and different. These took a great fluffy consistency due to the tapioca pearls and came out pretty much exactly like the book photo. I made a curry aioli for dipping and was extremely pleased.

• Ishie1013 on November 26, 2023

  Made the Nerf Kebabs with the nerf steak seasoning. Really creative and interesting! Only change I would make is to add a marinara or ranch dipping sauce because they’re a tad dry, but the flavor is great.

Notes about Recipes in this book

• Golden lichen tuile

  • jennifer_vszvd1 on May 08, 2026

    Very brittle

• Gormaanda's glowblue noodles

  • jennifer_vszvd1 on May 08, 2026

    The sauce was easy and very tasty. Surprisingly, the use of rice noodles with a cream sauce didn’t bother us. The butterfly pea flower flavor was light, but not totally absent. Next time, I’d do a homemade Parmesan chip instead of the Golden Lichen Tuile, which was basically a cookie and didn’t go with this dish at all.

• Bespin cloud drops

  • jennifer_vszvd1 on May 08, 2026

    This took me two tries to get right. I recommend egg whites from whole eggs rather than a carton. Wipe bowl and mixer with white vinegar to make sure there are no oils before beginning, and use caster sugar, sifted sugar, or food-processor ground sugar to facilitate dissolving. You would need an absurd amount of food coloring to achieve the color in the book.

• Corellian ryshcate

  • jennifer_vszvd1 on February 08, 2026

    Delicious and surprisingly easy if you own a food processor. I’ll definitely make this again.

• Kowakian crumb cake

  • jennifer_vszvd1 on May 02, 2026

    It took me two attempts to get this one right. Butter needs to be very soft. Blueberries should be fully dry before mixing in. I only used 2/3-3/4 of the crumb topping the second time. The first time, with the full amount, it seemed like way too much for the cake and the batter struggled to bake fully in the center with the thick topping. This needed 8 extra minutes in the oven. I recommend testing doneness with thermometer (want about 200F) rather than a toothpick, which came out clean the first time despite being very underbaked in the center. Lastly, I substituted 1 tbs. dragonfruit powder for the food coloring in the topping.

• Photon fizzle

  • jennifer_vszvd1 on May 07, 2026

    We liked the drink, but not so much the boba. I’d cut the boba down to a quarter of the recipe next time. I also reduced the gin to 2 oz so it wouldn’t be quite so strong. Plan in advance for the boba as finding white or crystal boba to pick up the green color may require a special order. I soaked mine in green syrup for 3-4 hours after cooking.

• Paonga fresca

  • jennifer_vszvd1 on May 07, 2026

    Very easy, surprisingly good, and packed with nutrients!

• Lothal spicebrew

  • crystal_gv0ewa on May 04, 2026

    Should have gone with gut and used cream or milk instead of condensed milk. Edit: didn’t work out great either with cream. Needed a hint of sweetness. Would cut down to just a pinch of nutmeg.