Wood for Sheep: The Unauthorized Settlers Cookbook

Wood for Sheep: The Unauthorized Settlers Cookbook

Chris-Rachael Oseland

Language: English

Pages: 232

ISBN: 1492353744

Format: PDF / Kindle (mobi) / ePub


Real geeks don’t order pizza. It’s not that we don’t want to. It’s that we can’t. Get five geeks together and three of them will have some kind of dietary restrictions.

That’s no reason to give up on dinner and boardgames with your friends.

In addition to hextastic homages to The Settlers of Catan, this cookbook includes over 100 recipes tailored to fit nearly any diet. There are over 80 recipes for vegetarians, more than 60 for people with Celiac disease or gluten intolerance, 50 for people with milk allergies or lactose intolerance, over 30 for vegans and nearly 30 for low carb primal dieters. If that’s not nerdy enough for you, nearly all the recipes are also both kosher and halal.

Get your friends together for a game night. No matter how weird they are, you really can have them all under one roof for one meal while you play one game.

The recipes are split into two sections. The first half of the book is loaded with full scale, highly configurable, edible Settlers of Catan maps designed for nearly any gaming situation. The second half pays homage to Building Cost cards with recipes chock full of sheep and grain plus creative interpretations of wood, brick, and ore.

Have your friends over for brunch with the home made Breakfast Taco or Waffle Bar maps, impress them on a picnic with the Settlers of the Cold Salad recipes, or even host a Settlers of Catan themed Thanksgiving dinner.

If you need more sheep and grain in your life, try the beer marinated Lamb Kabobs, Moroccan Inspired City Lamb, or Panko Breaded Meatballs from the Building Costs section.

Whether you just need some quick gaming snacks or are throwing a full blown Settlers of Catan party, this cookbook has recipes to complete your gaming experience.

Note for Kindle Users:
The print edition is an 8.5 x 8.5 square. All the photos were optimized to fill a full sized print page. The large, square photos have been shrunk down to fit the Kindle's rectangular screen.

The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels

The Slow Cooker Aficionado Pork & Beef Recipe Cookbook

Le Pigeon: Cooking at the Dirty Bird

Izakaya: The Japanese Pub Cookbook

 

 

 

 

 

 

 

 

 

 

 

1 cup olive oil 1 cup parmesan cheese 1 tsp Kosher salt 1 tsp fresh ground black pepper 4-6 drops green food coloring Boil your pastas according to package directions. (Honestly, I just boiled them all together.) While your pasta is boiling, put your basil, spinach, garlic, pine nuts, olive oil, salt, pepper, and food coloring in a food processor. Pulse until all your solids are magically transformed into a relatively smooth paste. When the pasta is cooked and drained, mix it with

them together and add them to the flours. Once you've achieved a thick batter, mix in the jalapenos and corn kernels. Spread the mix in your cake pan. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. While the cornbread bakes, prepare the topping by simply melting your honey, butter, and pinch of salt in the microwave until you achieve a delicious, fatty liquid. As soon as the cornbread comes out of the oven, use a pastry brush to spread the honey butter on

disposable hex dishes for this board. Fill all 19 hexes with the rice mix until you're level with the lip, then make a little well in the center of each dish. In one, sprinkle your raw, chopped onion desert. Use your remaining bell pepper to create the hills. Make forests from appropriately leafy cilantro and pasture from your remaining green peas. (Microwave them first so they're warm all the way through.) If you're serving carnivores, add mountains of smoked sausage and fields of turkey

with an even layer of your ore paste, leaving a full inch clean on all the outermost edges. Now roll up your dough like you're making savory cinnamon rolls. Cut the rolls two inches thick and put them cut-side-up in a muffin tin. Cover them once more and let the rolls rise for another hour. When you come back, bake them at 350F for 12-15 minutes, or until golden brown. Gem Stuffed City Pie Crust: 2 cups all purpose flour (grain) ½ cup almond flour (grain) 1 cup cold butter 1

Cucumber Salad Desert - Green Bean Salad Forest - Green Goddess Grape and Melon Pasture - Raspberry Balsamic Watermelon Hills Thanksgiving Dinner Board - Basil Roasted Carrot Hills - Dressing Pastures - Turkey Tenderloin Mountains Vegetarian Southern Map - Pork Free Collard Green Forests - Gluten Free Fried Okra Pastures (substitute almond milk for buttermilk) - Vegetarian Red Beans and Rice Hills Building Costs - City Pasta - City Pot Pies - Cold Buckwheat Salad Road -

Download sample

Download