The Walking Dead: The Official Cookbook and Survival Guide

by Lauren Wilson, Yunhee Kim (Photographer)

Overview

Based on the hit AMC television series, this cookbook is packed with lifesaving tips and unique recipes inspired by The Walking Dead.

 

The Walking Dead: The Official Cookbook and Survival Guide details the skills and recipes you need to survive (while avoiding being eaten) during a walker apocalypse. Inspired by the hit AMC television series, the book features recipes for meals featured on the show, plus food and drinks inspired by key characters and locations, along with expert information on foraging, hunting wild game, and outdoor cooking. Featuring familiar treats like Carl’s pudding, Carol Peletier’s baked goods, and Hershel’s spaghetti, this is the ultimate gift for fans and walker-wary survivalists alike.

 

Product Details

ISBN-13:	9781683831792
Publisher:	Insight Editions
Publication date:	10/10/2017
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	144
Sales rank:	258,858
File size:	194 MB
Note:	This product may take a few minutes to download.

About the Author

Lauren Wilson is a professional chef and cookbook author. She graduated with honors from Toronto’s George Brown Chef School in 2008 and currently manages front of house operations at Rose’s Bar&Grill in Brooklyn, NY. She is the author of The Art of Eating Through the Zombie Apocalypse, an illustrated cookbook and culinary survival guide.
Yunhee Kim is a New York based photographer specializing in food, still life, and interior. Her clients are Food Network, Martha Stewart Ominmedia, Parents, West Elm, and most recently Siggi’s Yogurt.

Editorial Reviews

10/16/2017
Though it hits many of the same notes as her 2014 The Art of Eating Through the Zombie Apocalypse, author Wilson’s survival guide/cookbook will still be a valuable resource for fans of The Walking Dead if and when zombies return to wreak havoc. Wilson’s practical advice on finding potable water, foraging, and cooking over an open flame—as well as crafting DIY fishing lines; hunting opossum, rabbit, and deer; and making one’s own acorn flour for her beet and acorn cookies—gives readers the tools they’ll need to source ingredients for the book’s 50-plus dishes. As for the recipes themselves, they range from practical fare that fits her concept (e.g., Morgan’s Peanut Butter Protein Bars, DIY deer jerky, and scalloped potatoes from a jar) to dishes that rely on a more civilized setting with an oven, stove, and refrigerator, such as Granny’s Candied Pecans or Carol’s Quarter Chocolate Bar Cookies. In many cases, Wilson offers suggestions for readers who find themselves without power or certain ingredients. Carl’s Chocolate Pudding, for example, can be kept cold in a snowbank or packed in ice if refrigeration isn’t an option, and freeze-dried kidney beans are used in lieu of canned along with dried textured vegetable protein for breakfast patties. This is a surprisingly fun and imaginative collection that transcends its novelty. (Oct.)

Publishers Weekly