I am definitely not one for making m,y own bone broth, canning or dehydrating foods, yet I found this cookbook to be completely fascinating.. I had no idea that you could,make your own ginger ale. Ms. Shrader’s instructions are clear and detailed. I am thrilled that such a book exists for when I get the bug to try something healthy and unique to this day and age. I plan to,make homemade ginger bug following her instructions over six days and then fresh ginger ale. My family will be thrilled with this activity. I will then follow it by doing a sourdough starter. And maybe then dehydrating some veggies. Who knows, I may turn out to be a modern pioneer woman! This cookbook is definitely fun to have around. Thank you Ms. Shrader for your clear and detailed instructions, notes and pictures.

I received an advance copy of this book from NetGalley in exchange for an honest review.

While I found it incredibly interesting, I doubt I’d ever make anything from this cookbook. Just a bit more complicated for my cooking lifestyle. But like I said it was fascinating to learn more about different ways of cooking foods.

This is a great beginner book for people who want to make as much as they can homemade. It has recipes for homemade sauces,homemade broths, desserts, dinners, breads and various other recipes. This is a very diverse range of recipes and I think most people who read this would find a recipe they want to make. The recipes are easy to follow and understand. The photos throughout are wonderful and helpful. The recipes that I'm most excited to try are stovetop cottage cheese, homemade yogurt, Old Fashioned Cinnamon Graham Crackers and No Knead White Sandwich Bread. Special Thank You to Mary Bryant Shrader, DK, and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.

Synopsis (from Netgalley, the provider of the book for me to review.)
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Seasonal ingredients, traditional techniques, and nourishing recipes

Cooking traditional foods from scratch is easier and less expensive than you might think. In simpler times, people cooked from scratch using seasonal ingredients and traditional techniques like canning, fermenting, and drying to preserve the harvest. Mary Bryant Shrader follows these principles to create delicious, nutrient-dense meals that are affordable, budget-friendly and additive-free.

Now you can learn why so many people are big fans of the Mary’s Nest website and YouTube channel.

In The Modern Pioneer Cookbook, Mary shows you how to master the basics of pioneer cooking to make over 85 delicious recipes that are all simple and incredibly nourishing. She shows you how to make cultured dairy, nourishing bone broths, fermented vegetables, sourdough starters, and sourdough bread, as well as traditional home-cooked recipes. You'll also learn how to soak and sprout grains, prep ingredients, stock your pantry, and shop for other essential ingredients.

Here's what you'll find inside:
* Over 85 traditional, from-scratch recipes for bone broths, cultured dairy, ferments, and home-baked loaves of bread, including sourdough, as well as recipes for chicken, meats, fish, vegetables, desserts, and much more.
* Beautiful photography, including detailed pictures that will help you learn traditional cooking techniques.
* Detailed instructions and cooking guidance that will help readers of all abilities cook like a pioneer, using traditional techniques.
* Tips for sourcing ingredients and stocking and equipping your own traditionally eaten food kitchen.

Discover for yourself how you can use simple ingredients and traditional techniques to cook the modern pioneer way.

This book has been on a co-worker's desk for weeks begging for reviews and I have been reading it in bits and pieces here and there. Now that it has been published, I am adding in my review: it just showed up on NetGalley so maybe I will get approved there as well.

Mary is the kind of woman you want to have over for dinner - she is folksy, homey and not pretentious, nor is the book! There are great things to learn about traditional cooking ... well, traditional for North America and its farm-based food culture. These are easily found foods at any farm stand or supermarket --- no going to 10 different stores for 10 different obscure ingredients --- and the recipes are easily understood by cooks and bakers of all levels.

Of course, bone broth shows up ... let's call it stock and a base for soup vs. a method of starving oneself ala GOOP, fermented vegetables are popular but your intestinal tract will thank you (trust me!) and everyone was making sourdough during COVID lockdowns, so if you are late to the game, well start baking.

Mary had to move from NYC to the hill country of Texas to find her niche - and this excellent book will make your dinner plates sing!