Customer Reviews

How to Live on Wheat

5 star:		(3)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

This is probably the definitive work on how to start with whole grains and
make bread and other grain based foods. The author includes essential
details about how to store grains, how to care for cast iron utensils, how
to make sourdough and sprouts, etc. that you don't see in a lot of other
books. The writing style is concise and very clear. The recipes are
flexible allowing you to adjust and substitute ingredients. It is amazing
how quickly pan bread can be made from scratch. And now I can make a $5
loaf of artisan bread with less than $1 of ingredients, and if I were
grinding my own wheat, I could do it for less than fifty cents worth of
ingredients!

This book has 105 organized and informative pages. It didn't take long to read it cover to cover. Some topics are: Different types of grains, selecting and storing wheat, protecting wheat, how much wheat to store, enhancing wheat based nutrition, sprouts, wheat grass, essene bread, sourdough, lots of recipes, pasta, dumplings, gluten, frybread, cast iron, and some really good resources. This book is a great value. I have not tried the recipes! Based on some of the reviews, I almost didn't buy it, but am glad I did.

The recipes are interesting and I look forward to trying them. The author completely overlooks wheat storage methods that have been used for 20 years such as mylar bags and oxygen absorbers. Aside from that point, it is a good book and worth the price. Not eating pricey, store bought, "sawdust tasting" bread is a real luxury :-)

great little book lots of actionable information, i plan to send one to all my children as wheat issues surface

This book is true to its title and description. It covers all of the basics and many details not covered well elsewhere on survival, disaster preparation, and on living simply. It intentionally keeps the recipes simple so that anyone can use them successfully with minimal ingredients and under less than ideal conditions. Details like how to start a sourdough culture from scratch and keep it going, how to sprout grain and make essene bread; how to combine grains and legumes for better protein nutrition; how to care for and use cast iron cookware; and how to select and store wheat are covered. The author is very clear and up front that this book is intended to keep the subject as simple, foolproof, and as unintimidating as possible. I liked it because it helped me to maximize the use of wheat through the selection of different types, storage, and the follow through of recipes for eating it, which is it's intent. It's simple but thorough enough for anyone to understand the basics from beginning to end. This book is, figuratively speaking, the "Staff of Life."

Maybe i was excepted allot from this book- but i was very disappointed. It just seems pointless filled with allot of stuff that you just don't need to know. It also is very short book with really large print so really only 40-50 pages. I would suggest you find something else. Also the recipes in the book suck, they lack detail and are very simple which you could find in any internet search.