Marvel: Spider-Man: The Official Cookbook
Regular price
€28.50
With great recipes, there must also come great responsibility . . . to share. Spider-Man’s decided to do just that, pairing recipes for his favorite New York City dishes with action-packed anecdotes. From Aunt May’s Wheatcakes to Miles Morales’s Arañitas to Wong’s Chai Tea Latte, Spidey turns each meal into a culinary adventure.
60+ RECIPES: Enjoy more than 60 of Spider-Man and Co.’s favorite recipes for appetizers, main courses, desserts, and beverages from all over New York City!
BRING NYC HOME: Cook up recipes from all around the five boroughs and enjoy the global influence that makes the city a true melting pot.
ENTER A MULTIVERSE OF FLAVOR: This cookbook also features contributions from Miles Morales, Ghost-Spider, and more heroes from across the Spider-Verse!
PERFECT FOR ALL SKILL LEVELS: Great for beginners and experienced chefs alike, this cookbook will help you prepare amazing dishes inspired by your favorite super heroes for your friends and family.
COMPLETE YOUR MARVEL COLLECTION: This cookbook stands alongside fan-favorite cookbooks such as Avengers Campus: The Official Cookbook: Recipes from Pym's Test Kitchen and Beyond, Marvel Eat the Universe: The Official Cookbook, and Marvel Comics: Cooking with Deadpool.
Jermaine McLaughlin is a London (UK)-born, Brooklyn-based writer, comic historian, and collector of entirely too many action figures. He's a twenty-year veteran of the comic book industry from his time at DC Comics, whose work has been featured on the sites Syfy Wire and The Beat. His work is also featured prominently in the Marvel Comics Library series from Taschen, specifically the collections for The Avengers, The Amazing Spider-Man and The Fantastic Four.
Paul Eschbach is a Michelin star chef with 25 years of professional culinary experience. He spent almost 10 years living in NYC as a young cook and chef. He’s lived in China, Japan, and the West Coast. Currently, he resides on the North Fork of Long Island with his daughter and wife, and dog Kona.
Von Diaz is an Emmy Award-winning documentarian, food historian, and author of Coconuts & Collards: Recipes and Stories form Puerto Rico to the Deep South and Islas: A Celebration of Tropical Cooking. Her work has been featured in the New York Times, The Washington Post, NPR, StoryCorps, Food & Wine Magazine, and Bone Appétit, among many others.
Paul Eschbach is a Michelin star chef with 25 years of professional culinary experience. He spent almost 10 years living in NYC as a young cook and chef. He’s lived in China, Japan, and the West Coast. Currently, he resides on the North Fork of Long Island with his daughter and wife, and dog Kona.
Von Diaz is an Emmy Award-winning documentarian, food historian, and author of Coconuts & Collards: Recipes and Stories form Puerto Rico to the Deep South and Islas: A Celebration of Tropical Cooking. Her work has been featured in the New York Times, The Washington Post, NPR, StoryCorps, Food & Wine Magazine, and Bone Appétit, among many others.