Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader and volunteers with the elderly playing her designed The Write Word Game. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughters-in-law, and three grandchildren.
Author: Jane P. Merrill and Karen M. Sunderland
Publisher: Cedar Fort, Inc.
“Feasting on Food Storage is a unique book, featuring hundreds of appetizing, easy-to-use recipes that incorporate basic storage foods in such a way that your family will enjoy eating them,” Jane P. Merrill and Karen M. Sunderland write in their book.
At three hundred and four pages, this paperback is targeted toward those looking for food recipes, meal suggestions, and ways to survive nutritionally after an emergency. With no photographs or drawings, there are twelve chapters that include over two hundred recipes, followed by a bibliography, a six page index, and authors’ biographies.
Written by a mother and daughter team devoted to nutrition, food storage, and preparedness, both promote and encourage practical methods of using basic foods for meals, especially during or after unanticipated disasters.
After acknowledgements and an introduction, the first chapter explains food storage with tips to start inventorying on hand items, gather a supply of storable food, and save time and money. Since the average family has eight to ten dinner menus regularly, there are ten options with ingredient quantities needed from one to eight meals each. The chapter also includes information about storing water and longer-term food supplies, along with using wheat and bulgur.
Chapters two through eight cover almost two hundred pages of recipes from simple to complex regarding the bakery, gluten-free, breakfast favorites, soups and stews, lunches, dinners, and special occasions. The final four sections involve baby food, emergency cooking, remedies for the ill, and being prepared for the unexpected.
From simplistic recipes requiring only two or three ingredients such as applesauce deluxe, baked winter squash, dry onion soup mix, quick Spanish rice, or yogurt, more complex concoctions given create chicken and wild rice soup, green power smoothies, layered fiesta dip, molasses crinkles, oatmeal bread, and pasta salad.
With ideas such as buying two basic items every time and using one, saving the other or cooking two meals, eating one and storing the second, the writers hone in on nutrition, emergency kits, and even a play dough recipe to keep children occupied.
If one is well-organized during a disaster and has well-stocked and stored food items without wanting to eat the alternative meals-ready-to-eat (MREs), the book infers there is electricity for refrigeration and cooking appliances available to make these delicious dishes during an emergency or during everyday life.
This book was furnished by Cedar Fort Publishing and Media in exchange for the reader’s honest opinion.