Astronauts have long been at the forefront of culinary innovation, pioneering inventions such as freeze-drying, putting food in a tube, and putting freeze-dried food in a tube. Yet, until now, traditional astronaut recipes were passed along on yellowing note-cards, scribbled down with those pens that work in zero gravity. For too long, such delicacies have been reserved only for those with perfect 20-20 eyesight, a test pilot background and a can-do spirit. What of the blind, the lazy, the grumpy? Those with limited access to solid-state rocket boosters? This cookbook is for them.

The full version of this article appears in issue #1 of Whim.