Summary
"I love the intuitive approach to real food and seasonal eating in Kate Downham's
A Year in an Off-Grid Kitchen. Recipes are thoughtful, nutrient-dense and, above all else, approachable.” - Jenny McGruther,
Nourished Kitchen
Learn the skills that helped our ancestors to thrive in harsh times...
When the the panic buying, empty shelves, and restrictive rations hit in March 2020, it was not a problem for Kate and her family, because she knew these skills, and knew how to
feed her family without the supermarket system. With the help of this book, you can learn these skills too.
Learn traditional methods of preserving pork without electricity. Make your own cheese, butter, and other dairy essentials. Learn
sourdough bread recipes that take only 5 minutes of hands-on time to make. Learn to preserve
fruit and vegetables in many ways - from failproof fermenting through to jams, chutneys, pickles, and
water bath canning.
Learn one skill at a time while also finding recipe inspiration in seasonal
local recipes that are designed to be cooked in everyday homestead life.
These recipes have been tested in many different kitchens, and will work on
wood stoves as well as conventional electric and gas cookers. Many variations and ingredient substitutions are included to help you make the recipes with whatever ingredients are on hand at the time, along with useful indexes to help make use of seasonal abundance.
Where to get it?
Pre-order the paperback here
Pre-order the hardcover here
Pre-order paperback with cooking club membership here
Pre-order hardcover with cooking club membership here
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Related Websites
Kickstarter campaign for A Year in an Off-Grid Kitchen
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