Surviving the horrors of HBO’s The Last of Us requires tenacity, perseverance, and like Ellie, maybe being immune to infection helps just a little bit too. It also requires keeping yourself fed and fueled, though foraging for a five-course meal might prove difficult in a world overrun with monsters, infected, and the odd cannibal or two.
Today we’re taking a look at three books that just might help you survive in the danger-filled world of The Last of Us.
In Ilona Oppenheim’s cooking guide, she invites us on a journey through her home in the mountains of Aspen, Colorado, relying on nature to provide all the natural ingredients she needs to make meals that would impress even Bill, though it's up to you if you want to pair this course with a bottle of Louis Jadot Beaujolais-Villages.
Take for instance this cool recipe, featuring delicious, home-made yogurt.
1 quart whole milk (ideally raw or non homogenized grass-fed)
Powdered yogurt starter (amount specified on package) or 3 tablespoons plain yogurt with live cultures.
METHOD:
Attach a candy thermometer to a large heavy pot, pour in the milk, and heat it over medium heat to 180°F. Take it off the heat and let cool to 110°F.
Mix in the yogurt starter or plain yogurt. Immediately pour the milk into four 1-cup glass jars with lids, or a 1-liter mason jar.
To incubate, you can use a yogurt maker, which is designed to keep the yogurt at a stable temperature. However, there is really no need to buy this appliance-you can simply let the yogurt incubate in your oven, Keep the oven off and turn on the oven light. Place the closed jars inside and let them incubate for 8 to 9 hours, which makes a creamy yogurt that is not too tart. Refrigerate the yogurt for at least 3 hours before eating. It will keep for 2 weeks in the refrigerator.
This yogurt is great eaten as is, but you can also stir in fruit or flavorings just before serving. If you prefer a thicker, Greek-style yogurt, strain the yogurt through cheesecloth stretched over a bowl. Place the bowl in the refrigerator for 1 hour or overnight-the longer you let it drain, the thicker the yogurt. The whey that drains out can be discarded or saved
In Lauren Wilson’s The Art of Eating Through the Zombie Apocalypse, we’re getting a little more (alright, a lot more) literal in this wonderfully-morbid cooking guide, featuring over 80 recipes in total. Wilson takes us on an imaginative journey inspired by the genre she so clearly loves, with creepy recipes influenced by some of the greatest hits from throughout the zombie genre.
Have you ever found yourself wondering what Squirrel Jerky might taste like? Well, wonder no more! Now you can prepare it for yourself…just, maybe don’t cultivate your meal from your local park.
3 tsp salt
2 tsp sugar, preferably brown or demerara
2 tbsp paprika, sweet or smoked or a combination
2 tbsp. Ground black pepper
2 tbsp. Ground cayenne pepper or other ground hot pepper
2 lb. squirrel meat, thinly sliced into long strips along the grain of the meat
METHOD:
Gather tinder, kindling, and fuel for a fire, with ample fuel to keep it burning low for about 2 days—the aim is to dry the meat while smoking it, not cook it with heat. If you can be choosy about the wood you use, try to get maple or birch, but do make sure it is a hardwood because resinous woods like pine and fir will ruin the meat (see A Post-Apocalyptic Smoker’s Wood Guide, opposite). Chop the equivalent of about 8 cups of this wood down into small 1-inch chunks, then cover with clean potable water in a large bowl and set aside.
Gather three sturdy-looking forked sticks to construct the smoke teepee’s outer frame, and another three (or more) sturdy sticks to hang your meat from.
Construct the outer frame of the teepee, then about 2–3 feet up from the bottom attach the other 3 sticks between each of the legs of the teepee—these will serve as racks to hang your meat from. If your pieces of meat are not big enough to drape over the sticks, you can create a grate or cross-thatched surface with twigs to lay the meat on.
In a small bowl, mix together the salt, sugar, paprika, black pepper, and cayenne. Dip each piece of meat into the mixture and rub it into the meat lightly. Wash your hands thoroughly before and after handling the meat!
Set up a low and sprawling fire at the base of the teepee and light it. When it is burning nicely, add some of the soaked wood, then drape the meat over the sticks. Drape the teepee in large, leafy nonpoisonous branches to help keep the smoke in and critters out. Monitor the fire to make sure it does not get too high or hot; replenish fuel as needed.
Smoke the meat for 24–48 hours, until it is dry, dark, and curled. It should last anywhere from 2 to 4 weeks, and is edible until it starts to soften and smell rancid. Store in a cool, dry, and dark place.
What apocalyptic list would be complete without a quick stop over to the post-nuclear wasteland of Fallout. Whether you’re in the mood for a refreshing Nuka-Cola, a warm serving of Mirelurk omelet, or fire-grilled death claw, Victoria Rosenthal’s fun and flavorful guide will keep you satisfied and full, while allowing you to fully immerse yourself in the richly detailed world of Fallout.
¼ cup (½ stick) unsalted butter
5 garlic cloves, minced
4 scallions, white and light green parts, chopped
2 Italian sausages, casings removed and roughly chopped
Two 8.5-ounce cans of artichoke hearts, roughly chopped
2 cups cream cheese at room temperature
½ cup grated Parmesan cheese
1 cup shredded fontina cheese
Salt and pepper
METHOD:
Preheat the oven to 375°F. Melt the butter in a large sauté pan or skillet over medium-high heat. Add the garlic and scallions and cook for 5 minutes, until fragrant. Mix in the chopped Italian sausage and cook until no longer pink. Add the artichoke hearts and cook for another 5 minutes, until soft. Drain any liquid and set aside.
Combine the cream cheese, Parmesan cheese, and fontina cheese in a medium bowl until smooth. Add the sausage mixture and mix well. Season to taste with salt and pepper. Place in a 1-quart baking dish and bake for 20 minutes. Turn the broiler on and broil until the top browns, about 2 or 3 minutes.
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