怪奇物语官方食谱：来自霍金斯及其之外的菜肴

The Official Stranger Things Cookbook:Recipes from Hawkins and Beyond

基本信息

ISBN：9781984861627

Available on：Jan 06, 2026

Published by：Random House Worlds

Pages：224

Dimensons：8 x 10

页面参数仅供参考，具体以实物为准

书籍简介

准备好迎接来自Netflix热门剧集《怪奇物语》的官方食谱，超过50道来自霍金斯居民的食谱，让你的大脑为之震撼。

《怪奇物语：官方食谱》收录了超过50道来自这个备受喜爱的世界的食谱，满足你爱的《怪奇物语》角色对美食的渴望，无论是80年代的商场美食、惠勒家的平日晚餐，还是棒的《龙与地下城》小吃，都能在这里找到。

每道食谱都让人联想到霍金斯（或颠倒世界）里的某个人，并配有原创美食摄影、剧中剧照和你爱的台词。快来制作美味得吓人的德米戈贡佐拉奶酪球吧！尝试埃里卡·辛克莱的科学项目，制作双倍美味的枫糖煎饼吧！烤出埃迪·芒森爱的地狱火俱乐部魔鬼蛋糕吧！了解拜尔斯城堡的用餐规则（由饥肠辘辘的 D&D 玩家注释）以及霍珀金枪鱼三明治（配芥末、达美酱和薯片）的秘诀。

《怪奇物语官方食谱》充满了令人垂涎欲滴的照片，让人仿佛回到了 80 年代的喧嚣，为胃口大开的《怪奇物语》粉丝们带来了一大片霍金斯的美味。

Prepare to have your mind flayed with over fifty recipes from the denizens of Hawkins in this first official cookbook from the hugely popular Netflix series.

Celebrate the culinary cravings of your favorite Stranger Things characters with Stranger Things: The Official Cookbook, featuring over fifty recipes from all facets of this beloved world, whether it’s ’80s mall food, a weeknight dinner at the Wheelers’, or the best Dungeons & Dragons snack.

Each recipe evokes someone in Hawkins (or the Upside Down) and is accompanied by original food photography, stills from the show, and your favorite quotes. Make the scary good Demigorgonzola Cheese Balls. Experiment with Erica Sinclair’s science project that yields Doubly Delicious Maple Pancakes. Bake Eddie Munson’s favorite Hellfire Club Devil’s Food Cake. Learn the dining rules for Castle Byers (annotated by hungry D&D players) and the secret to Hopper’s perfect tuna melt (with mustard, dammit, and potato chips).

Packed with mouthwatering photos that bring the ’80s roaring back, The Official Stranger Things Cookbook offers up a big slice of Hawkins for Stranger Things fans with an appetite.

作者简介

Joshua David Stein 是一名记者、作家和编辑。他曾担任《Fatherly》和《Out》杂志的特约编辑，《BlackBook》和《Avenue》的主编，以及《Departures》的高级编辑。他的作品发表在《纽约时报》、《纽约》、《Esquire》、《GQ》、《Hemispheres》等众多出版物上。此前，Stein 曾担任《乡村之声》和《纽约观察家》的餐厅评论家。他与 Kwame Onwuachi 合著了《年轻黑人厨师笔记》；与 Donna Lennard 合著了《Il Buco：故事与食谱》；与 Wilson Tang 合著了《Nom Wah 食谱：食谱和故事》；与 Tom Colicchio 合著了《我为什么做饭？》；以及与 Joe Campanale 合著了《Vino：基本指南》。他的儿童读物包括《我可以吃那个吗？》、《什么在烹饪》、《砖：谁发现自己在建筑中》、《孤独的动物》和《在家吃午餐》等。他目前与两个儿子 Augustus 和 Achilles 住在布鲁克林。

Joshua David Stein is a journalist, author, and editor. He has served as the editor at large at Fatherly and Out magazines, the editor in chief of BlackBook and Avenue, and the senior editor at Departures. His work has appeared in The New York Times, New York, Esquire, GQ, Hemispheres, among many other publications. Previously, Stein was the restaurant critic for the Village Voice and the New York Observer. He is the co-author of Notes from a Young Black Chef with Kwame Onwuachi; Il Buco: Stories & Recipes with Donna Lennard; the Nom Wah Cookbook: Recipes and Stories with Wilson Tang; Why I Cook? with Tom Colicchio; and Vino: The Essential Guide with Joe Campanale. His children’s books include, among others, Can I Eat That?, What’s Cooking, Brick: Who Found Herself in Architecture, Solitary Animals, and Lunch from Home. He currently lives in Brooklyn with his two sons, Augustus and Achilles.