Cookbook for preppers

[prepspa]

https://www.amazon.com/Cookbook-preppers-survivors-F-Castillo/dp/B08731CPXS

• Publisher: Amazon (April 13, 2020)
• Language: English
• ISBN-13: 979-8636814795
• ASIN: B08731CPXS
• Product Dimensions: 6.1 x 0.3 x 9.2 inches

 

[prepspa]

Sinopsis:

f you run out of bread, you can make more with flour, but how do you make bread? And how do you make flour? And how do you make yeast? This book explains step by step how to create the main foods of humanity, from bread to vinegar, including wine, beer, pasta, chuño, cheese, yogurt, sausages and others. In addition, a good number of simple recipes with few ingredients are added and if you do not have a well equipped kitchen, this book teaches you how to build wood-burning ovens, a solar cooker, boil water in a wooden container and other utensils and techniques that will help us to be self sufficient. The book also includes a description of the most durable foods and techniques for their conservation. In short, an illustrated cookbook with dozens of photographs for the preppers and for the survivors and bushcrafters. ----1.Introduction.--2. Foods made with flour.--3.Dairy.--4.Alcoholic beverages.--5.potato.--6.Varied recipes of easy to prepare foods.--7.Low-tech cooking techniques.--8.Long lasting food.--9.Homemade food preservation.--10.Check if a plant is poisonous.--11.Animal cutting.--12. Wild animals meat recipes.--13.Conclusion.--14. Bibliography.---+Annex: Unit conversion table between the metric and Imperial or american system.

 

[Amish Heart]

One of my favorites, for beginners and advanced preppers alike is, "A Cabin Full of Food"
Highly recommend it.

 

[Illini Warrior]

if you check Amazon Kindle book section on a regular basis there's all kinds of free & reduced prepper lit available ...

I review Pam's selection daily and pick out a few >>>> PamsPrideRecommendations | Budget Friendly Kindle Downloads for homesteaders, preppers, and do-it-yourselfers.

 

[Oddcaliber]

Got a Barns and Noble real close. Should go look there.

 

[Amish Heart]

I do like cookbooks in the paper form. If it's kindle form, I'm not going to use it at all.

 

[GaRp58]

I got it from Amazon and it is interesting, not the ultimant prepper cookbook but for the general public and beginners, real good reading. Gary

 

[prepspa]

I got it from Amazon and it is interesting, not the ultimant prepper cookbook but for the general public and beginners, real good reading. Gary

I think the same thing

 

[prepspa]

I do like cookbooks in the paper form. If it's kindle form, I'm not going to use it at all.

I agree with you.
This is on both, paper and kindle.

 

[prepspa]

Always is good to remember.

 

[EastenerWesterner]

Flour is easy to preserve, lasts a while and stock up on. Have 50lbs Packaged. Experimenting with recipes now in the bread maker and in cast iron on the smoker.
Bread isn’t one of my high priority things, but my wife loves it.

 

[DrJenner]

Flour is easy to preserve, lasts a while and stock up on. Have 50lbs Packaged. Experimenting with recipes now in the bread maker and in cast iron on the smoker.
Bread isn’t one of my high priority things, but my wife loves it.

I tried making bread on the grill with the cast iron bread loaf pan - it was delicious but I cooked it too long and the outside (not the top) was burned.

 

[EastenerWesterner]

I tried making bread on the grill with the cast iron bread loaf pan - it was delicious but I cooked it too long and the outside (not the top) was burned.

I tried in a Dutch Oven on the smoker. Wasn’t bad.
Got plenty of downed wood for the smoker.

 

[Amish Heart]

For the dutch oven, try heat on the bottom and top for 15 minutes, then remove the heat on the bottom and continue cooking with top heat till done

 

[EastenerWesterner]

For the dutch oven, try heat on the bottom and top for 15 minutes, then remove the heat on the bottom and continue cooking with top heat till done

Smoker heats fairly evenly. Dutch oven is just the container. Not a true Dutch oven style cooking.

 

[Amish Heart]

I do alot of dutch oven, but have not tried smoking yet. One of these days

 

[EastenerWesterner]

I do alot of dutch oven, but have not tried smoking yet. One of these days

My smoker is an wood fired cooking source. I have even made Pizza in the offset firebox.

 

[Amish Heart]

Cool.
I made pizza on the inverted lid of the dutch oven

 

[EastenerWesterner]

 

[GaRp58]

I think that I have made bread about 20 different ways now.
Ash cakes: dough dry, laid on the hot ground in ashes and surrounded by hot coals or covered in hot ashes, brushed clean.
No knead bread: mix the water, salt and yeast, add flour, stir to a sticky dough and pour into a form, bake how you wish.
Flour mix bread: wheat, barley and rye flours mixed to your desire and use the amount of yeast for your amounts.
Flour and oatmeal: grind the oatmeal into flour in a coffee grinder and use about a third oatmeal and two thirds flour for your bread.
Bannock bread: two cups of rolled oats and two thirds a cup of water with a third cup of heavy cream and a spoonful of butter for taste. Griddle, frying pan or ash baking.
Bannock fluffy: add yeast and raisens or dried fruits and bake in an oven or in the frying pan with a lid.
Hardtack: flour of your choice and salt with water, baked three times till it is bulletproof hard.
Stick bread: make your preferred dough and wrap around a stick over a fire or laid near the coals.
Bread in a can: dough slightly sticky into a Nr. size can you want, or several cans at once, lightly greased and bake till golden brown top, leave in can so it lasts longer. DO NOT USE PAINTED CANS....
Bread in a mason jar: dough slightly sticky, damp top, bake till done and put the rubber sealer on only when the glass is cool enough to not melt it and then the lid. Let cool and take camping. PS: only jars with a larger mouth or the bread will not come out...
Indian fry bread: dough with flour, potatoes or acorn flour, salt, water, oil and any dried fruits or even meat. Deep fry or lightly oiled frying pan, both work.
German black bread: whole wheat and or buckwheat flour with its brown color, water, salt, bread spices, yeast and baking powder, bake as needed.
Cornbread: 50/50 cornmeal and flour of choice, salt, baking powder or baking soda and butter. Bake as desired.
Fullcorn bread: Flour, water, sunflower seeds, leinen seeds, sesame seeds, yeast and salt. Bake as desired.
Turkish bread: a spoon of dry yeast, a spoon of salt, an egg, 200 ml of milk, 100 ml of oil, 50 ml of water and 600 grams of flour. Bake as needed.
Pumpkin bread: flour, baking soda, baking powder, salt, cinnamon, allspice, ginger and nutmeg. White and brown sugar in 1/2 cup of oil mixed. Eggs, vanilla and pumpkin meat. Bake as needed.

Not to mention all the biscuits, pancakes, waffles, pogascha, crepés, langós and palacinta over the years too. Keep trying and you will find your favorite. ****-tube has too many recipes for one lifetime...

 

[GaRp58]

interesting videos, just for fun info...

 

[user 7000]

I think that I have made bread about 20 different ways now.
Ash cakes: dough dry, laid on the hot ground in ashes and surrounded by hot coals or covered in hot ashes, brushed clean.
No knead bread: mix the water, salt and yeast, add flour, stir to a sticky dough and pour into a form, bake how you wish.
Flour mix bread: wheat, barley and rye flours mixed to your desire and use the amount of yeast for your amounts.
Flour and oatmeal: grind the oatmeal into flour in a coffee grinder and use about a third oatmeal and two thirds flour for your bread.
Bannock bread: two cups of rolled oats and two thirds a cup of water with a third cup of heavy cream and a spoonful of butter for taste. Griddle, frying pan or ash baking.
Bannock fluffy: add yeast and raisens or dried fruits and bake in an oven or in the frying pan with a lid.
Hardtack: flour of your choice and salt with water, baked three times till it is bulletproof hard.
Stick bread: make your preferred dough and wrap around a stick over a fire or laid near the coals.
Bread in a can: dough slightly sticky into a Nr. size can you want, or several cans at once, lightly greased and bake till golden brown top, leave in can so it lasts longer. DO NOT USE PAINTED CANS....
Bread in a mason jar: dough slightly sticky, damp top, bake till done and put the rubber sealer on only when the glass is cool enough to not melt it and then the lid. Let cool and take camping. PS: only jars with a larger mouth or the bread will not come out...
Indian fry bread: dough with flour, potatoes or acorn flour, salt, water, oil and any dried fruits or even meat. Deep fry or lightly oiled frying pan, both work.
German black bread: whole wheat and or buckwheat flour with its brown color, water, salt, bread spices, yeast and baking powder, bake as needed.
Cornbread: 50/50 cornmeal and flour of choice, salt, baking powder or baking soda and butter. Bake as desired.
Fullcorn bread: Flour, water, sunflower seeds, leinen seeds, sesame seeds, yeast and salt. Bake as desired.
Turkish bread: a spoon of dry yeast, a spoon of salt, an egg, 200 ml of milk, 100 ml of oil, 50 ml of water and 600 grams of flour. Bake as needed.
Pumpkin bread: flour, baking soda, baking powder, salt, cinnamon, allspice, ginger and nutmeg. White and brown sugar in 1/2 cup of oil mixed. Eggs, vanilla and pumpkin meat. Bake as needed.

Not to mention all the biscuits, pancakes, waffles, pogascha, crepés, langós and palacinta over the years too. Keep trying and you will find your favorite. ****-tube has too many recipes for one lifetime...

I've made every one of these except for Pumpkin in scouting. Have some outstanding camp cook books from back then.

 

[DrJenner]

First attempt baking bread in the pyro. Somewhat burned but still delicious.

 

[EastenerWesterner]

@DrJenner try lining the pan with parchment. That’s what I did with the pizza.

 

[DrJenner]

@DrJenner try lining the pan with parchment. That’s what I did with the pizza.

Fantastic idea. Thank you. I was thinking to cut down the time too

 

[DrHenley]

You might try putting a small cookie sheet or maybe a double layer of aluminum foil under the pan to shield it from the direct heat.

 

[DrJenner]

You might try putting a small cookie sheet or maybe a double layer of aluminum foil under the pan to shield it from the direct heat.

Great idea. Thanks. Still learning.

 

[EastenerWesterner]

Great idea. Thanks. Still learning.

we all are for alternative methods.
It appears you have a cast loaf pan, my wife will be looking for one if I mention it, so I won’t. Gotta save something to surprise her with.

 

[DrJenner]

we all are for alternative methods.
It appears you have a cast loaf pan, my wife will be looking for one if I mention it, so I won’t. Gotta save something to surprise her with.

Yes! It’s a lodge pan. I’m collecting cast iron cookware

 

[EastenerWesterner]

Yes! It’s a lodge pan. I’m collecting cast iron cookware

I can’t even begin to count our cast iron collection. It far outnumbers the old pans.

Most are Lodge. Several are unidentifiable that I salvaged. Even have one out of NZ which is a great sausage cooker.

I will give you a hint, on enameled cast iron there is a reason why there is only one brand to buy. Everything else stains.