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There is a higher level of fear and uncertainty about our world today than there has been since the great depression. This is motivating many to think of preparedness and food storage. We also have more difficult economic times and more uncertainty about our economic future than any time since the great depression as well.
Food storage is a significant household expense. In addition, many stored foods are not as nutritious as fresh foods. Both of these issues are addressed by using viable, sproutable grains and legumes as the core of your food storage plan. In this domain, wheat is king because of its long term storage qualities, its nutritional value as a fresh food (especially when sprouted) and its superior bread making qualities. While whole grains are relatively inexpensive to acquire and store, many people are not familiar with how to easily and efficiently turn them into food. In answering these questions for myself, I compiled the first edition of this book in 1994.
In this third edition, I have added a substantial amount of new information and broadened my explanations and descriptions of many of the basic principles and processes of storage and cooking with wheat and other whole grains and legumes. Many of the improvements in the book came as a result of questions, feedback and criticism from readers of the earlier editions. For this, I am grateful.
I wish all the very best in prosperity and security.
NEW!! - This revised and expanded (2011) edition:
Provides more information on other grains and legumes.
Provides information on the storage and use of corn.
Addresses questions, suggestions and critique from readers.
Provides More information on grain storage.
Provides More information on Sourdough and Sprouting.
Contains updated information in several areas including "Where to Get Stuff."
This is a cookbook, preparedness resource and survival manual all wrapped into one concise and thorough reference. It covers the storage of wheat and other grains and legumes, the preparation of all of the basic foods from the whole grain to the finished product in the simplest and most foolproof manner possible. It includes Essene Bread, Pan Bread, Sprouting, Sourdough, Food Combination, Baking, Bread Making, Gluten Meat Substitute, Pasta, Improvised Bread Making, Dumplings, Cast Iron Cookery, Salads, Biscuits, Pancakes, Hominy, Corn Bread, and Tempeh. This is an essential resource for anyone who wishes to learn to cook with whole grains, anyone who wishes to prepare for natural disasters or other unexpected events and anyone who just wants to save a lot of money on their food bills and improve their nutrition with minimal expense.
Awesome book as I have whole grain tubs of wheat. I needed ideas on what to make just in case. Good book to have.Published on August 27, 2013 by Endrea
On one had, I applaud the author for writing about the importance of wheat. All the info contained is good. Read morePublished on April 6, 2013 by K. Skoog
I already know most of what's in this book but for a novice it is a very informative book to have on hand if preparing for hard times!Published on October 3, 2012 by titus2.5
Never read a book like this one~it is very informative, easy reading. Great resource. Would recommend to preparers and much more.Published on January 15, 2012 by Skip
I wanted to purchase some wheat to store but to tell you the truth, I didn't have a clue what I would do with it once I got it. Read morePublished on March 17, 2011 by StreamWalker