I love that this book is a celebration of Halloween, horror culture and all things Burton-esque. The recipes are from Beetle House, a restaurant that's now on my bucket list. All of the recipes can be veganised; there's a page dedicated to vegan alternatives to specific ingredients before you make it to the first recipe. While I obviously want to try most offerings on the menu I decided to give myself the daunting task of choosing my 'Most Want to Taste Test' item in each chapter. Here goes… Sauces & Dips for the Recently Deceased: Dead Sauce - with butter, honey, garlic, sea salt, lime juice, sour cream, mayonnaise and sriracha sauce, this "super-tasty citrus sauce is spicy, sweet, and garlicky." Nightmares Before Dinner: Beetle Bacon Bread - "a hearty sundried tomato and bacon "pizza" with a sweet balsamic reduction, soft mozzarella cheese, and crisp scallions." Mmm, bacon! Herbs, Plants & Cauldrons: Fall Salad - this includes such yummies as butternut squash, roasted red peppers and dried cranberries. Platos de los Muertos: Big Fish - salmon, sweet corn succotash, roasted red pepper purée, basil oil and micro shiso leaf. Tricks & Treats: Willy's Mango Panna Cotta - "topped with passionfruit foam and served with diced kiwi, fresh strawberries, and Cocoa Puffs". Poisons, Potions & Elixirs: The Franken-Martini - "combines vanilla vodka with a double chocolate liqueur" and topped with whipped cream, chocolate syrup and a chocolate bar. There's also a Put the Fun Back in Funeral chapter with ideas for menus, props and accessories for themed parties. Thank you to NetGalley and Quarto Publishing Group - Race Point Publishing for the opportunity to drool over this book.