This is THE book for anyone looking to reduce food waste, feedback hungry family of five and kick the habit of convenience food. These are gut friendly, inexpensive family recipes that are doable for a busy household. Everything I've tried has gone down well on the taste front and I have reduced food waste and saved money using them. Instructions are logical easy to follow and there are very few 'exotic' ingredients. Highly recommended.
This is a winner. A must have on your shelf for eating seasonally. Beautiful and full of accessible tips and recipes.
I have already read through this book twice. It has earned a permanent spot in my kitchen. There is an enormous amount of valuable information. I couldn't be happier about this purchase.
This book has great recipes for everyone, altho it's title is off grid kitchen there are plenty of instructions on doing this in a regular kitchen. This book is about using solid, healthful ingredients and making good wholesome food from scratch. There are even gluten free options in here!
I've lived off grid but currently grid tied as we finish my boyfriend's time in the Navy. I like knowing that I can live comfortably off grid, not just survive, if I needed to. My partner and I intend to move a bit remotely after he gets out and he's becoming more and more interested in simpler solutions that are healthier for our mind and body.
I have difficult medical issues from my time in the Marines and food is important, books like this fit us now, even tied to the grid and later when we aren't grid dependant.
Basically, if you're interested in some good wholesome recipes check this book out. I found it on Kickstarter originally and am super glad I did!
While there are plenty of sources out there—you can watch endless sourdough-making videos on YouTube, take fermentation classes, and Google ‘elderberry recipes’ ‘til the cows come home—it’s the rare source that cuts through all the noise and delivers practical, time-tested techniques based on a real, honest-to-goodness life of homesteading. A Year in an Off-Grid Kitchen is that rare source.
I’ll give you one example of how not all homesteading tips are the same: The conventional wisdom on making jellies and jams is to use copious amounts of white sugar and pectin. Kate’s method, on the other hand, sidesteps both, harkening back to a time before we instituted those modern crutches—at the expense of our health.