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'Star Wars: A Wookie Cookie Bookie' Is the Ultimate Fan Fiction Cookbook

Plus more cookbook news.

Don't these look like cinnamon buns?
Don't these look like cinnamon buns?

Winter is a slow month for cookbook publishers, but that doesn't stop people from getting creative. Today in cookbook news: A homespun book fit for every Star Wars fan; B-list food celebrity Rocco Dispirito is embracing diets; a book combining food with surrealist art; and a thoughtful look at how restaurants treat their staff.

A long time ago in a galaxy far, far away someone designed a pun-filled Star Wars cookbook called Star Wars: A Wookie Cookie Bookie. Originally a Secret Santa gift made by a fan who didn't have time to order the 1998 Star Wars cookbook before her gift was due, it's handwritten in colorful markers and includes recipes for "Jabba the Hummus" and "Hans Solow Chili." Alas, this one-of-a-kind creation is not for sale.

In other cookbook news, chef Rocco DiSpirito is ditching the Italian-American thing for a cookbook about dieting, out now. The Negative Calorie Diet is out now and includes over 75 recipes. DiSpirito explains what sets this book apart from the thousands of other diet books on the market: "This book is different because it's a diet book. I figured out a way to eat without counting calories. No points, no grams of fat. All that nonsense is gone."

Next up, Papalosophy is a new cookbook project that blends surrealist imagery with avant guard Spanish cuisine. According to its successful Kickstarter campaign, the book's creators, New Zealand-born Joel Serra Bevin and photographer Aldo, plan to release it this month. In addition to 80 recipes, the pages also include Aldo's bold photography shot inside kitchens and on the streets of Barcelona.

Set to be released next month, Forked examines how restaurants treat everyone from bussers to line cooks. According to Oxford University Press, the book hits shelves on February 1, 2016 and promises to peek behind the scenes at restaurants to show how they pay and treat their employees. Will it change how we think of dining out? Author Saru Jayaraman hopes so.

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