The Unofficial Disney Parks Cookbook PDF Free Download

The Unofficial Disney Parks Cookbook Summary

The Unofficial Disney Parks Cookbook experiences the magic of the Disney Parks right in your kitchen with these 100, easy and delicious recipes inspired by Walt Disney World!

Stroll right down the middle of Main Street USA, the journey from Adventureland to Infinity and Beyond at Pixar Pier, and explore every avenue in between to taste the flavors of the Disney Parks…all without leaving your kitchen.

With The Unofficial Disney Parks Cookbook, you can bring the magic of Disneyland and Walt Disney World snacks and treats right to your home.

Recreate favorites like the classic Dole Whip and Mickey Pretzels to new favorites like blue milk from Star Wars land and Jack Jack’s Cookie Num Nums from Pixar Pier.

These 100 recipes inspired by iconic yummies are perfect whether you are a forever Disney fan or just love a good snack. Now you can feel as if you shared a snack with Mickey himself right from the comfort of your own home!

About the Author

Ashley Craft As a child who grew up in Anaheim, California, could recite the Star Tours ride by heart, navigate the Park without a map, and fall asleep to the sound of Disneyland fireworks each night in her bedroom.

After two internships at Walt Disney World and many, many more visits to the Disney Parks, Ashley is now one of the leading experts of Disneyland and Walt Disney World.

Her popular blog, Ashley Crafted, is best known for featuring recipes inspired by Disney Park foods to help people recreate that Disney magic right in their own kitchens.

The Unofficial Disney Parks Cookbook Introduction

Excerpt. © Reprinted by permission. All rights reserved.

The Disney Parks at both Disneyland and Walt Disney World have so much to offer, and food is an important part of the experience. Not only do you need to stay energized through full days of park attractions, but there are also countless mouthwatering recipes you will only find at these parks.

In this chapter, you’ll explore the snacks and treats offered at each US Disney Park, from classics such as Churros and Mickey Pretzels to newer favorites like Peter Pan Floats and frozen Night Blossoms. This chapter, and the recipes that follow in Part 2, serve to magnify your enjoyment of Disney, both in the different parks and at home. Let’s dive in—there’s so much magic to uncover!

Disneyland
On July 17, 1955, crowds came from everywhere to see if the experiment by film mogul Walt Disney was going to sink or swim.

Construction crews worked around the clock to get everything ready for opening morning, but it got so tight that Walt Disney had to decide whether plumbers should finish the toilets or the drinking fountains since they only had time to complete one.

He chose the toilets, and that choice demonstrated that Walt Disney was concentrating on food sales as much as he was on the rides. After all, without working drinking fountains, everyone would turn to the park offerings to quench their thirst.

The Long Beach Independent Telegram ran an ad in July 1955 that talked up the food options for the new Disneyland:

Good Eating Land at Disneyland! Like Adventureland and Fantasyland, the new “Kingdom of Good Eating” at Disneyland is another great attraction. Fine restaurants, unique refreshment stands, and interesting luncheon spots abound in Disneyland. Dining Disneyland style is an unforgettable experience. The food’s as fabulous as the fun, too!

Sponsored foods included the Chicken of the Sea Pirate Ship and Restaurant. Forty-three well-known brands contracted with Disneyland to serve food and to serve it Walt’s way, with elaborate theming. Walt knew food could be more than just sustenance.

The idea seems obvious today, but in post–Depression America, food was not usually especially flavorful or frivolous. People ate what they needed to survive, and that was about it. Snacks and treats, especially, were a relatively new concept.

Disneyland began with treats that were new and fun in the 1950s and continue to serve them to this day, not for the novelty that they used to be, but for the nostalgia. Foods like cotton candy, popcorn, turkey legs, and funnel cakes transport us back to images of a simpler time.

Today’s Disneyland food culture has taken on an even bigger persona—one that has adapted over time. Some food items, like Dole Whip, have become cult classics and draw extremely long lines and massive online hashtag followings. “Social Clubs” have popped up in the parks: exclusive groups that have catchy names (like “Neverlanders” and “Main Street Elite”) and personalized jackets.

Many of these groups’ identities revolve around food items offered at Disneyland. While the look of the food may have changed in many ways, Disneyland is and always will be a place where families go to have fun and enjoy food favorites.

Magic Kingdom
Although Disneyland and the Magic Kingdom are “twin” parks, they do have several distinct differences. Magic Kingdom’s biggest food advantage over Disneyland is its ability to produce massive volumes of fare for the huge crowds it gets every day.

Cosmic Ray’s Starlight Café, a quick-service restaurant located in Magic Kingdom’s Tomorrowland, is Disney Parks’ busiest restaurant—the busiest restaurant in the United States, in fact, and the third busiest in the world. Not Disney World—the whole world. Walt Disney World takes in about 52 million visitors annually, and all those people need to be fed!

Just as Disneyland began by contracting out food production to other companies, Magic Kingdom continued this tradition. Although the food items often don’t broadcast the companies that make them anymore, most snacks and treats sold at Disney Parks are created in factories, and often by third-party companies. This ensures supply to match the massive demand and gives guests the highest quality product on the market, as well as uniform quality.

In order to bring that food to the masses at Magic Kingdom, The Walt Disney Company also built a system of tunnels underground. These Utilidors are on the “first floor” of Florida (due to the high water table), while the streets of the park are located on the “second floor.” These efficient tunnels allow fresh food and drink to be whisked straight to the restaurants, and in turn, food waste to be removed from the park.

Another efficient invention of the Magic Kingdom is the Disney College Program. This internship program, started in 1972 (just one year after Magic Kingdom opened), supplies the necessary workforce to serve those millions of guests. College students from around the country and around the world come out in droves to be a part of the magic.

They are the primary employees of all food establishments at the Magic Kingdom, including food carts and counter and table service restaurants. If a university is listed as an employee’s “hometown” on their Disney nametag, this is an indication that they are a Disney College Program participant!

Magic Kingdom is now a well-oiled machine and rarely encounters hiccups in an operating day. These carefully planned actions guarantee hungry guests are made happy.

EPCOT
Disney’s real leap of faith came in 1982, with the opening of EPCOT at Walt Disney World. Instead of a hub-and-spoke setup, this park was divided into two sections: Future World and the World Showcase. Disney soon realized that EPCOT’s World Showcase would become a culinary mecca.

Where else in the world can you get authentic cuisine from eleven different countries all in one day? Most countries have at least one flagship table service restaurant to show off the finest food, along with several counter service and grab-and-go snack and treat options.

One popular way to experience EPCOT is to “drink around the world,” enjoying an alcoholic beverage in each of the eleven countries. A growing trend is also to “snack around the world,” or try at least one snack or treat from each country. This gives guests an opportunity to take in the country not only with their eyes but also with their taste buds!

EPCOT hosts several festivals every year, including the EPCOT International Food and Wine Festival. Guests travel around the park and sample small bites and wine varieties from booths representing countries in the World Showcase, as well as some countries other than those permanently represented at EPCOT.

Disney has made it even easier for guests to buy food at this festival by instituting a Food and Wine Passport, where guests prepay for a punch-style card that lists different food items to pick up.

Sometimes favorites from the Food and Wine Festival also become new menu items at different spots around Walt Disney World. Celebrity chefs don aprons and dazzle audiences with cooking demonstrations at the American Gardens Theatre, and popular food companies come to present their products.

Even the other EPCOT festivals, like the International Flower and Garden Festival and the International Festival of the Arts, include a food focus. Interactive treats like paintable cookies are fun for kids and adults alike. People may come for the flowers or art, but they certainly stay for the unique food offerings available.

EPCOT also has a dedication to sustainability in food production. Disney-goers can even see it firsthand on the ride Living with the Land, which takes guests on a boat ride through innovative greenhouses that produce foods used in Walt Disney World kitchens.

Cutting-edge technologies, like hydroponics and sand gardening, are used in these greenhouses. And the Behind the Seeds tour treats guests to an in-depth look at Disney’s commitment to less food waste and more productive farming methods.

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Product details:

Edition	International Edition
ISBN	1507214510, 978-1507214510
Posted on	November 10, 2020
Format	pdf
Page Count	240 pages
Author	Ashley Craft