Break the most important rule, the rule you can never forget, with fifty recipes in Gremlins: The Official Cookbook. But don’t worry, these snacks, appetizers, main dishes, desserts, and drinks can all be eaten well after midnight.

Gremlins are everywhere, messing with everything—your car, your television, your stereos, those little radios you stick in your ears, your watches, and your cookbooks! You better look out for the little green guys with big teeth running around wrecking things, especially family heirlooms. And while Lynn Peltzer got as many out of her kitchen as possible during Gremlins, the rascally creatures still managed to rough up this Peltzer family cookbook. Thankfully, you can still learn to make family-favourite recipes from snacks to desserts, inspired by the Peltzer’s unbelievable story in Gremlins: The Official Cookbook.

Revisit the events of the zany films through delicious Christmas classics, such as Killer Gingerbread Cookies and Sheriff Frank’s Eggnog, and Kingston Falls favourites, such as Dorry’s Tavern Special, alongside Rand’s notes about his quirky kitchen inventions for Artichoke-Powered Appetizer, Five-Egg Omelet, and Peltzer’s Perfect Mocha.

Gremlins: The Official Cookbook features suggestions for alternate ingredients and tips and tricks if your appliances suddenly go on the fritz—remember, before you call the repairman, turn on all the lights, check all the cupboards, and look under all the pots and pans, because there just might be a gremlin in your kitchen!

40TH ANNIVERSARY: 2024 marked the 40th anniversary of Gremlins (1984)

THE ONLY OFFICIAL GREMLINS COOKBOOK: The first officially licensed cookbook, created in conjunction with the studio behind Gremlins

50 RECIPES: With 50 recipes inspired by the mischievous creatures, there’s something to delight everyone from Jellied Gremlin Guts to Tuna Noodle Cheese Product Chowder Surprise

STUNNING PHOTOGRAPHY: Features beautiful photography of the delicious, fully prepared recipes to help ensure success

RECIPES FOR EVERY OCCASION: Includes recipes for delicious snacks, appetizers, main courses, desserts, and drinks to celebrate any occasion (and especially after midnight)

FOR ALL SKILL LEVELS: Perfect for kids, adults, and families, this book has easy-to-follow recipes and everyday ingredients, making it ideal for every chef, meal, and occasion

COMPLETE YOUR COLLECTION: Pair Gremlins: The Official Cookbook with Gremlins: Gizmo’s 12 Days of Christmas, Gremlins: Gizmo Plush Journal, and Gremlins: Gizmo Plush Accessory Pouch

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Midnight Fried Chicken

Mogwai can be very different from what you’d expect. Gosh, just by looking at one, you’d never think their appetites were so big that they could power through a plate of fried chicken faster than a starving piranha. But I saw it happen. The bad part was, I saw it happen after midnight, which is the one time you don’t want mogwai to be eating anything. That’s the third rule of mogwai care-the most important one: Don’t ever feed them after midnight. But for people, this fried chicken might be the perfect midnight snack. – Billy

PREP TIME: 15 minutes (plus 4 hours of refrigeration)

COOK TIME: 24 minutes

YIELD: 6 servings

DIFFICULTY: Moderate

INGREDIENTS

Buttermilk Marinade

2 cups buttermilk

2 eggs

¼ cup pickle juice

1 tablespoon hot sauce

1 teaspoon kosher salt

4 pounds whole chicken pieces

Dredge

1 cup all-purpose flour

½ cup cornstarch

1 tablespoon confectioners sugar

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons smoked paprika

2 teaspoons garlic salt

1 teaspoon white pepper

½ teaspoon cayenne pepper

4 cups vegetable oil

DIRECTIONS

1. To make the buttermilk marinade: In a sealable container, whisk together the buttermilk, eggs, pickle juice, hot sauce, and salt. Add the chicken. Cover, and refrigerate for 4 hours.
2. To make the dredge: In a sealable bag, add the flour, cornstarch, confectioners sugar, garlic powder, onion powder, paprika, garlic salt, white pepper, and cayenne.
3. Remove the chicken, and discard the marinade. Dredge the chicken pieces in the flour mixture.
4. In a large Dutch oven, heat the oil over medium-high heat to 350°F.
5. Add the chicken to the Dutch oven, and fry in batches for 10 to 12 minutes on each side until golden brown and an internal thermometer reads 160°F. Let drain on a wire rack.

Recipe published with permission from Insight Editions.