The Prepper's Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals

I just received this book and sat down for several hours checking the entire book. The beginning has a concise description of water bath and pressure canning. Even if you'd never done it before, you could learn it from this section. I can say this with confidence because I've been canning for more than 30 years and know what a beginner would need. 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. The book is arranged logically, with sections for breakfast, lunch, dinner, beverages and snacks. There are recipes for homemade saltines, homemade vanilla wafers, and directions on how to turn quinoa into a really tasty sounding breakfast cereal. There's a recipe for homemade corn flakes! There are directions for pressure canning meats. Only one recipe concerns me. The meat loaf recipe has bread crumbs in it and the USDA has stated that putting wheat products in pressure canned recipes increases the chance for botulism. I would like to know if this recipe the author included really is safe because based on what I know, canning a solid chunk of meat loaf like this may not be. Still, I could be wrong. There are also instructions for canning hot dogs. I am an experienced cook, canner, and prepper and this book had plenty of new ideas for me. Finally, I am impressed with the author's credentials. She worked with the American Red Cross specializing in the Armed Forces Emergency Services center and was trained in disaster management. With personal experience in helping manage aid for families after 9/11, the author says that and seeing families struggle during hard economic times has convinced her of the need to share her expertise in helping others prepare for emergencies. If I hadn't been convinced of the need already, this book would have convinced me. This book is common sense. It's not screaming doomsday. It's teaching survival, but it also teaches frugality, how to stretch your food to feed more people, what to do if you run out of certain things. This book is hope, but more than that, it's a tool useful to anyone who wants to do more with their food storage. After all, we aren't creating a food museum in our pantries. Also, who says you have to eat boring or bland food during a crisis? With this book in hand, you can practice now what might save your family later. (I've been through a fourteen day power outage after a horrible ice storm here and have personally used many of the ideas in this book--but I still wish I had this book sooner! It would have saved me some trial and error.) So five stars for this comprehensive, jam-packed little powerhouse of a cookbook. In these difficult times, learning how to do more with less is a good thing.

This book is awesome. I've got a lot of prepping books and while they talk about water storage and how you can "lightly chlorinate" your water for storage, they fail to tell you what that means. This book covered everything about food and water storage in about 30 pages. A quick flip through can tell you how to can your own food and tell if home canned products have gone bad. The amount of bleach needed for water treatment and the appropriate size oxygen absorbers to use for different foods in gallon and 5 gallon buckets were also great reference items. It's a space saver for sure. I'll be putting a copy in my BOB. 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.

The Prepper’s Cookbook is a great source of information to anyone that wants to be prepared for emergencies, SHTF situations, and any unexpected situations where you will be relying on your prepper pantry. It has tips for different storage methods, types of foods you should store, and recipes for the whole family. This book does not have photos, but it does contain a lot of information in a small, compact book. I would recommend it to anyone that is new to food storage and preservation and wants to be prepared.

I first read this book on Kindle, then decided it was so helpful I wanted the paperback edition. I went for more than a week without power in a bad thunderstorm, so I know a little about what it's like. I thought I knew something about prepping, but I learned a lot more from Ms. Pennington. Lots of really helpful suggestions about things I would never have thought about - like cooking and then dehydrating rice so that it's quick and easy to prepare in the first stages of an emergency when you're hungry but too drained to cook. I also really love her dried soup recipes and other jarred, pre made dishes that amount to little more than "just add hot water." I appreciate that she provides the details of the procedures she's describing rather than assuming everyone already knows how to do it. She's clearly thought this all through more than once, for example, telling you to bake the cooked rice you're going to dehydrate when you're putting something else in the oven so you don't waste your oven time. I never thought about cooking rice in the oven rather than on the stove.

The best thing about this book is it actually teaches people how to cook, using real food (as opposed to manufactured processed) fake food. Many of the recipes in this book are recipes my family has used for years, using basics, like flour, sugar, honey, and preserved and dried garden foods. There are a few problems in assuming that people have refrigerators and freezers, which won't be working if the grid goes down. We live off grid, with minimal solar power to run laptop, fan, music and TV. We have propane for cooking and heat, but also heat and cook on a wood stove. Not much will change for us if the grid goes down, because we aren't dependent on it. We grow our own fruit and vegetables, bees (honey) and raise our own meat, and also hunt and fish. We do buy flour, coffee and tea. We live in live in southern California, so we don't need much heat and a fan is all we need in the summer. We do a lot of cooking outdoors in the summer to avoid heating up the house. Most of the recipes in this book are very useable off grid, whether cooking indoors or outdoors. This book is awesome. I would highly recommend it to anyone.

Okay, I am a closet prepper! I don't believe the end of days or economic collapse is at hand. We had our house destroyed in a tornado a couple years ago, since then I can't stand not being ready for a disaster that could make life difficult for weeks or possibly months. I enjoyed reading this book because it was written with economy and realism in mind. The food items are meant to be used as a normal part of your pantry and the recipes give the reader a really simple way to keep variety and taste in the menu. If you are like me and prepping is not taking over your life, this is a great little book to help keep you and your family prepared for an emergency without hurting your household budget. I have slowly increased our pantry by adding small changes to our weekly trip to the grocery store. I recommend this book.

This has great recipes that use foods you would have as a prepper. A lot of beans and rice recipes and uses canned and dried foods. It gives alternative ingredients for example powdered sugar by using regular sugar and cornstarch, brown sugar by using sugar and molasses, homemade butter, great recipes. It also gives great survival info: What to store and how to decide how much and how to preserve your food, and how to store it. It gives you enough information, if you are just getting started. However, not overloading the book to the point it distracts from the fact it is a recipe book. Over-all great starting place, if you don't know what to do or how to use what you have. It is also great if you are a well informed/prepared prepper. This is exactly what I was looking for, I highly recommend this for everyone. It has great recipes for those who have a well stocked pantry.

I have to admit that I was a little disappointed with this book. I think what turned me off to it is that the canning recipes in the beginning are a little suspect. At best, they are incomplete. I wouldn’t depend on this book at all for home canning; focus on USDA tested-safe methods instead, and go with one of the approved canning books with rigorously tested canning recipes (like the Ball Blue Book, USDA Complete Guide to Home Canning, or the University of Georgia’s So Easy to Preserve). The cooking recipes did give me a few ideas, especially for how to use my dehydrated food stores, so that was a bit of saving grace. But I was confused by all the recipes calling for 12.5 ounce cans of chunk chicken. I can my chicken in pints, and I don’t think the author is talking about pint jars of chicken. I think she means chicken you buy at the grocery store. A lot of the canned goods in the recipes also appear to be store-bought, not home-canned products. I wanted ways to use my own canned goods. I think this book would have been better if she hadn’t tried to take on the canning how-to (especially the off-grid canning how to!) and instead just focused on how to best use one’s food stores, whether home-canned or dehydrated or freeze-dried or store-bought. Most preppers I know do stock some canned goods from the grocery store, and it’s good to know how to put them into rotation, but they also do a lot of their own food preservation. There are plenty of free Kindle books on how to make unobjectionable meals from grocery store goods if disaster strikes and you still have to put food on the table for your family.

Very well thought out, with useful arrangement, layout, and index. I am pleased with both the nature of the recipes (lots of options if you don't have one thing or another), excellent recommendations of how to get started/add to your existing food stores, some great tips and options (I would never have thought of some of them), easy to read and follow directions, a hugely diverse range of recipes (if your palate cannot be satisfied, you are way too picky) and more. The prep messages in the first portion of the book send just the right message in just the right way. I would eagerly buy other prep works by this author.

Excellent cookbook when cooking from your stored food. American measurements, and some ingredients we can't get as easily but I liked it.

MMhhh on s'est vraiment régalés avec ces recettes ! J'ai enlevé une étoile parce que le livre est en papier type journal et aucune photo et que c'est un peu sobre. En dehors de ce bémol le livre est excellent. Il montre comment offrir à sa famille des repas variés et savoureux en utilisant uniquement des ressources alimentaires propres au prepping (un mouvement qui consiste à se préparer aux pires alternatives et donc à l'indépendance alimentaire). L'auteur explique donc aussi les principes de la préservation des aliments, comment et dans quelles proportions faire des réserves et Tess Pennington est une référence dans le domaine de toute façon. C'est mon second livre de cette auteure. Bien sûr pour nous en France, bien des recettes échappent à notre culture mais alors les sauces sont surprenantes dans les mélanges proposés mais vraiment savoureuses (attention un peu trop salées pour nous, à réguler un peu).

It wasnt for me, but slightly odd friend loved it.

A great resource. just when you thought you knew enough, this book let's you in on a few new secrets and helpful hints. A must read for any Prepper.