How to Live on Wheatby John Hill
This revised and expanded Third (2011) edition provides more information on other grains and legumes and addresses questions, suggestions and critique from readers of the previous edition. This is a cookbook, preparedness resource and survival manual all wrapped into one concise and thorough reference. It covers the storage of wheat and other grains and legumes,… See more details below
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This revised and expanded Third (2011) edition provides more information on other grains and legumes and addresses questions, suggestions and critique from readers of the previous edition. This is a cookbook, preparedness resource and survival manual all wrapped into one concise and thorough reference. It covers the storage of wheat and other grains and legumes, the preparation of all of the basic foods from the whole grain to the finished product in the simplest and most foolproof manner possible. It includes Essene Bread, Pan Bread, Sprouting, Sourdough, Food Combination, Baking, Bread Making, Gluten Meat Substitute, Pasta, Improvised Bread Making, Dumplings, Cast Iron Cookery, Salads, Biscuits, Pancakes, Hominy, Corn Bread, and Tempeh. This is an essential resource for anyone who wishes to learn to cook with whole grains, anyone who wishes to prepare for natural disasters or other unexpected events and anyone who just wants to save a lot of money on their food bills and improve their nutrition with minimal expense.
There is a higher level of fear and uncertainty about our world today than there has been since the great depression. This is motivating many to think of preparedness and food storage. We also have more difficult economic times and more uncertainty about our economic future than any time since the great depression as well.
Food storage is a significant household expense. In addition, many stored foods are not as nutritious as fresh foods. Both of these issues are addressed by using viable, sproutable grains and legumes as the core of your food storage plan. In this domain, wheat is king because of its long term storage qualities, its nutritional value as a fresh food (especially when sprouted) and its superior bread making qualities. While whole grains are relatively inexpensive to acquire and store, many people are not familiar with how to easily and efficiently turn them into food. In answering these questions for myself, I compiled the first edition of this book in 1994.
In this third edition, I have added a substantial amount of new information and broadened my explanations and descriptions of many of the basic principles and processes of storage and cooking with wheat and other whole grains and legumes. Many of the improvements in the book came as a result of questions, feedback and criticism from readers of the earlier editions. For this, I am grateful.
I wish all the very best in prosperity and security.
- John Hill
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