Now you can celebrate Fast! Furious! Food! Let Dominic Toretto tune up your home menu with 68 recipes inspired by the iconic Fast & Furious movies. From classic Toretto family BBQ to home versions of Chinese street food and more, relive iconic movie moments through there delicious dishes.

Race through the exciting locales, characters, and thrilling action of The Fast Saga in this collection of appetizers, main courses, desserts, and drinks that takes Fast & Furious enthusiasts on an inspired ride across the iconic film franchise. This unique book includes 68 recipes for delicious meals and handcrafted cocktails to share with family!

Fast & Furious: The Official Cookbook: Salud, Mi Familia includes step-by-step instructions, beautiful full-colour photography, helpful cooking and mixology tips, and recipes ranging from simple to advanced, making it perfect for home cooks of all skill levels. This book is an essential addition to every fan’s bar cart or bookshelf.

THE ONLY OFFICIAL FAST SAGA COOKBOOK: The first officially licensed Fast & Furious cookbook. Created in conjunction with NBC Universal

68 RECIPES: With 68 recipes inspired by street races, heists, spies, and family, there’s something to delight everyone

BITES FOR EVERY OCCASION: Includes recipes for delicious appetizers, main courses, desserts, and cocktails to celebrate any occasion

MOVIE MEMORIES: Relive favourite characters and scenes from each of The Fast Saga films

FULL-COLOUR PHOTOGRAPHY: Features beautiful full-colour photography of the delicious, fully prepared appetizers, main courses, desserts, and drinks to help ensure success

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Elotes

6 to 8 medium ears sweet corn, husks removed

½ cup Mexican crema, or sour cream

½ cup mayonnaise

½ cup chopped cilantro

1 clove garlic, minced

¼ teaspoon ground chipotle pepper, to taste

2 teaspoons finely grated lime zest, from 1 lime

2 tablespoons lime juice, from 1 lime

½ cup cotija cheese, crumbled

Lime wedges, to serve

1. Heat grill to 400ºF and clean grates once warmed.
2. In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3. Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4. Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Recipe reprinted with permission from Insight Editions.