The Walking Dead

October 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.