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The Prepper's Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals Paperback – April 9, 2013
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--Real Food Living
Not only is it a must-have for any survival bookshelf - but you can use it daily to create fantastically healthy and great-tasting meals for the whole family!
The Prepper's Cookbook gets to the heart of a preparedness pantry!
--The Organic Prepper
The beauty of this cookbook is that basic prep information is contained in one easy-to-read, well-organized book...
-- The Survival Mom
About the Author
Top Customer Reviews
This book is aimed at people who already have an interest in stocking up so it uses items commonly found in a prepper's stash. It's a well-known truism that you should rotate your food storage. So, if you've been afraid to try it, this book should motivate you to actually make soups, stews, meat dishes from your stores. I especially liked the section on making your own dried soup mixes! I have food allergies and most commercial dried soups contain things I can't have. This book solves that problem and expands my possibilities. The recipes for dehydrated beef jerky and fruit leathers look good. I would have liked some information on what to do about dehydrating without power, just as she included information on canning outside on an open fire.But this is a small complaint compared to all that this book does contain.
There is also a section on substitutes that would help a cook any time there's something missing in the pantry. Don't have butter? Recipe calls for buttermilk and you don't have it? Don't have whipped cream for a dessert topping? There are instructions on how to make your own substitutes. I tried the whipped topping already. Not bad! Actually, pretty good. It's made from dried milk, something most preppers store. There is a wonderful section on creating your own herbal mixtures for different recipes. What if you couldn't get your favorite McCormick Spice blend? Check this section.Read more ›
In the introduction to the book, Ms. Pennington sets up a beautiful and rich story of the history of these recipes from tales of her great, great grandmother, who traveled across Oklahoma in a covered wagon with seventeen children. They not only lived on the food that they produced, but also put a portion of their harvest aside for future use.
She addresses homesteaders and preppers as neo-pioneers and begins her book by starting with the basics of prepping, food storage and rotation. Topics such as how much food to store, how to rotate your supplies and why you need to store certain types of foods are covered. There is even good advice offered on how to economically stretch your meals.
Ms. Pennington then addresses how to store and treat potentially unsafe water for use.
In the next section, food preservation is tackled. This section contains information on water bath and pressure canning including considerations for "Canning Off The Grid". It also covers the topic of dehydration, including some delicious recipes for jerky.
The Prepper's Cookbook then moves on to the mouth-watering recipes which encompass everything from breakfast to dinner and from snacks to desserts. The meals listed go from from simple to complex and include a great variety of cultural (Southern, Italian, Greek and Tex-Mex) recipes as well as comfort food.Read more ›
I loved the fact that it had recipes for items like ketchup, saltines and plum sauce so you can make them yourself and not waste extra storage space on them when you can make them yourself from the other items you're already storing.
There's also 20 recipes on rice and beans, food storage staples. This is really nice for me because I want to start using more beans and less meat as the beans are so easy to store. Keeping meals fresh and interesting when SHTF is not something that should be overlooked.
The second half of the book are a bunch of recipes to help you start using and rotating your food storage items in case you haven't already. I love quinoa and the breakfast recipe in here is amazing. The only thing I didn't like about the recipes was the use of processed foods like Velveeta and boxed rice mixes. But these items could easily be substituted with freeze dried cheddar cheese and your own rice mixes.
That being said, the book is well worth the money for just the first 30 pages alone.
Most Recent Customer Reviews
Not what I expected. The description leads you to believe that this book is filled with recipes you can make with your stored food, in a grid-down situation. Read morePublished 9 days ago by Carol Greiner
I use a lot of freeze dried and dehydrated foods, especially in the Winter. I really needed some recipes for these types of foods. I was so glad to see this book. Read morePublished 13 days ago by Amazon Customer
This book is not for TRUE preppers. It's a good starter book, but if you're already into prepping, there's a lot of unneeded info. Read morePublished 20 days ago by CastleLyons
I'm actually fairly impressed with this book. While it says it's 300 recipes, it's actually a LOT more. There's really good lessons on canning and preserving. Read morePublished 2 months ago by KT