"The Art of Eating through the Zombie Apocalypse" is a cookbook and culinary field guide for the busy zombie apocalypse survivor. Included are more than 80 recipes (from "Overnight of the Living Dead French Toast" and "It's Not Easy Growing Greens Salad" to "Down & Out Sauerkraut," "Honey & Blackberry Mead," and "Twinkie Trifle"), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. "The Art of Eating" is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising. Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, "The Art of Eating" will help you navigate the wasteland and make the most of what you eat.

Includes index.

Welcome to the zombie apocalypse -- The lay of the (waste)land: About this book -- Should I stay or should I go? -- Mise en place: the epicurean's apocalyptic toolkit -- Essential skills for the hungry survivor -- Bugging in, or nouveau home cuisine. Raid, pillage, & plunder (your fridge) ; Eating out of your cupboard ; Urban hunting & foraging ; Initial outbreak agriculture: growing incognito ; Putting up: canning, pickling, fermenting, & more ; Cooking in the well-stocked safe house -- Bugging out, or eating on the run. Living off the (waste)land ; Into the wild ; Army rations: having fun with MREs ; The long haul -- About the author and illustrator -- Recipe index.