Although many of the recipes cannot be described as particularly healthy, there are quite a few that made me drool and I will be trying soon. I can't really see myself making tallow or even the sourdough (or local baker makes a great job of that ) but will be trying some of the chicken dishes and the pasta sauce. I am lactose intolerant and allergic to eggs but could see how many of these recipes could be adapted. Not full of fancy recipes with strange unknown ingredients, just good homestyle cooking.

The ARC seemed to be missing pages, and did not include all 80 promised recipes from a homesteader's kitchen. What was included looked delish, but I've removed stars due to lack of completeness.

Some great recipes, and lots of useful hints and tips on how to become a more self reliant chef. I would recommend this to anyone looking to try a more traditional way of cooking

WOW. I'm so glad I decided to take a chance on this cookbook!

I will say, I was nervous at first because I'm a newbie when it comes to from-scratch recipes. I am terrible with sourdough starters. All of it makes me nervous lol. So I was worried I would be overwhelmed with the information in this cookbook. But I wasn't at all!

It truly felt like I was reading a friend's hand written how-to recipe book! I love how she included the pantry staples in the beginning, including the cookware/dishware/kitchen tools that are helpful to her. The sourdough starter recipe was broken down very simply and easily for a beginner and it was encouraging!

Some of the recipes are classic comfort food and other recipes felt like a secret weapon I can use for potlucks and dinner guests. I'm going to make her special chocolate chip cookie recipe tonight!

This is such a sweet and encouraging cookbook that I will definitely buy the physical copy of to have in my kitchen.

If you are a newbie and nervous about diving into all things self-made from scratch, get this! It'll make you feel like a pro in no time!!

This is an okay cookbook by a woman who is pretty new to traditional cooking. Most of the recipes call for white flour, and gluten is in almost every recipe, including the savory ones. It’s an extremely carb-heavy book with lots of recipes for sourdough bread and what to do with the dough (standard stuff like pancakes and pizza dough), biscuits, cookies, quick bread, roasts, pasta, chili and so on. These are very standard recipes and they often contain processed ingredients like canned beans, canned tomatoes and premade bread crumbs. There are no recipes for making your own canned beans, canned tomatoes or breadcrumbs. There are some recipes for homemade things like yogurt but that is just the generic Instant Pot recipe and then there aren’t even recipes for yogurt variations, flavors and stir-ins. There are photos for all of the recipes but no nutritional info. Also, while she heavily focuses on the health benefits of raw milk and bone broth, most of the recipes are very traditional Standard American Diet recipes with lots and lots of sugar (sometimes maple syrup) and refined carbs.

I am a self reliant cook for the most part and I was excited to read this, but I think it would have been a book I enjoyed when I was just starting out in the kitchen. Also, as someone who cooks for family members with gluten allergies, there were almost no recipes that would work for our family.

Lastly, as another reviewer commented, there seem to be some errors in places like the cooking time for fresh pasta and in the sourdough information.

I read a digital copy of this book for review.

Some great recipes and homesteading hints and tips. I really enjoyed this and looking through it. The recipes and tips were all doable and easy! This is a keeper and a great addition to your collection of self reliance and homesteading books.

This book had so much potential. It provided a few excellent recipes and I love the notion of making most things from scratch, BUT the constant referencing to raw milk (which can be quite harmful), and the lack of organization towards the end of the book made it a pass for me unfortunately.

I am so excited for this cookbook. Melissa started only a few years ago so it gives me hope I can too. I’ve always wanted to make my own bread and it seems so daunting. I may start with some homemade whipped cream and other recipes first to boost my confidence. I loved how easy the recipes were to follow and loved the pictures. The introduction was very helpful and even explained what you do and do not need in a kitchen as well as how to use them. So many of the dinners are giving me the fall feels and I can’t wait to start cooking some of them when the weather cools off!

I must say I am not sure how many of these recipes I will try but I just loved reading it and thinking, maybe I can make this. I love cooking and would love to be able to make more things from scratch and I think this book is the inspiration I need to get it done. The recipes seems easy enough and the hints and tips, etc are perfect and can be referred to throughout your preparation and cooking.

A well written book that has certainly set a challenge for me. Can't wait to start trying some of these recipes and see how I go.

Thank you NetGalley and Skyhorse Publishing for giving me the opportunity to read and review this book.

"The Self-Reliant Kitchen" is a valuable resource for those looking to reclaim traditional cooking and homemaking skills. The book offers a guide to preparing food the old-fashioned way, with recipes that emphasize scratch-made dishes and farm-to-table inspired ingredients. Mullennix teaches readers how to make homemade butter, jams, sourdough, and simple canning recipes, aiming to foster greater independence from grocery stores and overly processed foods.

However, a notable drawback is that many of the ingredients used are highly processed, which contrasts with the book's emphasis on healthier, more organic options. Despite this, "The Self-Reliant Kitchen" remains a useful introduction for anyone wanting to learn how to create a more self-reliant kitchen and nourish their families with real, homemade food. I enjoyed the photos and the variety of recipe ideas.

Can you say yum?! I love the easy to understand and wholesome approach to this beautiful cookbook. I love the combination of sustainability and simplicity this book provides especially to newbies - who are looking forward to transforming their kitchen into a self-reliant, homestead dream.

There is a recipe for everything from homemade ketchup to lasagna completely from scratch! It covers ingredients (like butter), snacks, and meals showing you how to do each step completely from scratch! It also includes helpful information about conversions, utensils, and more!

I will probably never be one of those people who makes their own mozzarella or marshmallows, but I admire people who do. Plenty of good tips throughout this book for those that are looking to do more for themselves in the kitchen with less chemicals and additives. Maybe someday I'll attempt those marshmallows.

This book is all about traditional skills, heritage recipes, and food preparation techniques passed down from generations before us. It aims to help readers transition away from processed foods and towards healthier, homemade options through easy-to-follow recipes and traditional cooking skills. From sourdough bread and homemade butter to chicken pot pie and bone broth, this cookbook provides a variety of recipes to inspire self-reliant cooking in your kitchen. Get ready to replace store bought items with delicious from-scratch dishes one recipe at a time!

I have been following a few homesteaders on social media and have begun to adopt a simple and clean lifestyle. This change is not only to benefit the planet but also to promote a healthier family. I am particularly drawn to the delicious recipes they share, especially those involving sourdough. I have always wanted to try making sourdough bread, and the recipes in this book have inspired me to experiment further - sourdough donuts and pizza dough sound amazing!

The book is incredibly informative and well-written. I am excited to take on the challenge of creating my first sourdough starter once I gather all the necessary ingredients. I am eager to dive into the world of sourdough baking with the help of this book, and the eye-catching photos only add to my anticipation.

Thank you NetGalley and Skyhorse Publishing for my digital ARC copy. I am leaving this review voluntarily.

This book is amazing! I love how it starts with what to have in your pantry and which kitchen tools you’ll need. The recipes are all easy to follow and I like the pictures. I definitely found a lot I want to try to make myself!

First let me say there is much information in the text although it is very wordy and sometimes I struggled to keep interested. I think there were better ways to approach some of the topics, for example, what she keeps in her pantry and tools she uses. She has some inconsistencies in some of the recipes in terms of measurements which can lead to confusion by the reader. While I agree that people need to get back to the basics and eat a diet with less preservatives I don't find this book to be the go to source, there are some good information but it is not a fully comprehensible book nor does it check all the marks for this reader. Thanks to Netgalley, the author and publisher for the opportunity.

The Self-Reliant Kitchen is a well written tutorial collection with recipes for increasing food security and self-reliance by Michelle Mullennix. Due out 1st Oct 2024 from Skyhorse, it's 224 pages and will be available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout.

This is a colorful, appealing collection with very well styled appetizing recipes for homestyle simple American dishes. The emphasis is on garden-to-table, fresh ingredients, simplicity, and increasing food security and abundance. These are everyday family meal type recipes.

They're arranged thematically: sourdough & yeast breads, dairy, breakfast, dinner, sides, snacks, and quick breads & sweets. Recipe ingredients are variable in weight and/or volume measures. Units are imperial (American); there are some general substitutions and conversion included in a chart in the back of the book.

Oddly, many of the recipes use canned and other convenience foods. Ingredients will be widely available from most well stocked grocery stores in North America. There are some small issues with disclaimers. The author recommends raw whole (unpasteurized) dairy products in the recipes. There is one disclaimer (in a footnote) which explains that raw milk can contain harmful bacteria and readers are cautioned to use their discretion.

The author's tutorial for sourdough starter seems to differ from most of the ones commonly available online (but sourdough is generally *not* screw-uppable as everyone discovered to their delight during the pandemic).

The DIY snacks are varied and fun, including homemade gummy candy, hummus, fruit leathers, soft pretzels, applesauce, and a few more.

Four stars. Great ideas, moderately good execution. It would be a good choice for public library acquisition, home use, or potentially gift giving. Most self-sufficiency folks, smallholders, and farmers will have more detailed cookbooks/preserving tutorials available.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

#CampNetGalley #BookishScavengerHunt #BookishPhotoChallenge #NetGalley #SummerPhotoChallenge

Self reliant kitchen

Good ideas abound in this book! Sourdough fried chicken? That was an original idea I had never thought of.

My favorite chapter was Sides. So many scratch recipes for things I use everyday. Grape juice gummies is one I plan on trying first. I have seen recipes for fruit leather before, but the one in this book made me make plans to dig out my dehydrator.

I really enjoyed this recipe book. I recommend that you don't go into it thinking there will be no processed foods in the ingredients at all because these days it would be very difficult to have recipes with 0 processed ingredients but it was still nice to see recipes that are mostly natural ingredients or locally sourced ingredients. The author even says "as local as possible", there is no preaching or pressure it's just whatever you can manage and tips on how to do that which I appreciated.

I love the aesthetic and the pictures, the introduction says this book was a labor of love and I think you really get that feel throughout. I loved the list of staples for your pantry because I've always wanted to do something like that.

The recipes are detailed but easy to follow and I like how certain ingredients come with a note such as the raw milk. Raw dairy is a preference for the author but she does include that even though it's very beneficial it can also have dangerous bacteria and you should do what YOU feel is best.

There is a great selection of recipes, from the basics to some more advanced recipes that I can't wait to try!

2.5⭐️
I am thankful to have gotten the eARC for free from Netgalley and Skyhorse publishing so I can leave my voluntary and honest review.

This book was really hard to rate. I loved that it had a bunch of common items that people usually buy from the store that can be easily made from scratch! But as a reviewer I also was looking at it a bit more critically in addition to having more knowledge than average on the subject as well as a passion for scratch cooking and baking.

One thing that I liked was that the recipes started off written in weight with the volume equivalent. However, it’s not consistent throughout the book. There are many recipes with only the volume written. Then I realized that the recipes that did have the weight written it was probably just conversions which are just as inaccurate as using volume in baking to begin with.

After talking about what items to have on hand for the self reliant kitchen she starts with Sourdough bread which of course starts with how to make a starter. I love that she teaches to use only small amount of flour unlike make recipes that have such needless waste. Now while I don’t agree with the whole recipe (like you don’t need to keep changing the container it’s in) it’s a perfectly good recipe. The issue comes in with the commentary notes and a few incorrect statements. She doesn’t go into what is actually happening in the process of why early activity is present which leads to misinformation about whole wheat flour becoming active more quickly and this your time line gets sped up… that’s not accurate.
Also, she talks about your starter being ready when it doubles within 12 hours which is not the sign at all! It should be doubling in 4-6 hours. And if it’s brand new, it should be doing that consistently before you use it. The final time depends on many things but it’s usually in the 13-15 day range but it can go up to 21 days. With so much free information online about sourdough it’s hard to see advice that can steer people wrong.

Secondly, the author is a user of raw milk which is fine. However she gives assertions that just aren’t factual. It’s fine to have an opinion but putting health information out there is really risky when it’s not backed by the accepted scientific guidelines. Also in most places where she writes “I prefer raw” in the recipe it also has an * and then a note warning about the dangers of possible bacteria in raw milk. However, the first recipe she mentions using raw milk or rather raw cream the * is not there and it doesn’t say “preferred”. The recipe calls for raw milk and then she has a (see notes) after it. it’s where she mentions the “positives” of raw dairy and rights them as fact instead of opinion. It gives a very confusing message.

One thing she talks about in the book is about “the old way” and such. So personally I also equate that to authentic recipes that originated outside of the United States. Now that is my personal opinions so that may not be at the fault of the author but it frustrates me to see a recipe such as Alfredo sauce made inauthentically with cream. There is NO CREAM in Alfredo Sauce. (Sorry it’s a pet peeve)

Next, it’s about homesteading and living off the land, cooking from scratch etc.. I mean it’s called “The Self Reliant Kitchen” yet you have ingredients used in some recipes are using highly processed items. For instance using canned beans and tomatoes in a Chili recipe. Now that’s 100% fine!! But if your book is preaching “Farm to Table” meals, using processed canned food seems a bit inconsistent with the books message.

So she also gives a recipe for making pasta. She doesn’t use weight at all and gives a strange recipe of 2 cups of flour and 6 “eggs”. In general for long pasta the ratio is 100 grams of flour to 1 US large egg. A cup of flour varies in weight between 125-145 grams. Earlier in the book she uses 125 grams to equal 1 cup of flour. So 6 eggs is a really wet pasta dough depending on the eggs used as she doesn’t tell you what size to use. Assuming you’re using large eggs it’s double the amount. That creates a sloppy mess of a dough that would gum up your machine. Then she has you resting the dough in the fridge which is a huge pasta making no-no but to each their own.

On a good note she gives several different directions for how to roll and cut the pasta depending on what you have. Now I wouldn’t have mentioned specific brands of equipment since many high end mixers have pasta attachments but I won’t hold that against anything.

But then the most astounding thing it says is to “cook until pasta is cooked and tender, about 8-10 minutes”! Followed by “Fresh pasta cooks very quickly.”
Yes fresh pasta does which is why if you cook it for 8-10 minutes is going to be a soggy mess!
I have to imagine this is a typo since store bought pasta is cooked that long and not fresh pasta which depending on the thickness is anywhere from 30 seconds to 2 minutes!
So Im hoping the physical copies haven’t been printed yet as this is an egalley

The we get to the part of the book that should be omitted “Dinner” Most of recipes are basic ones that have been around for a long time and are easily accessible online or in any cookbook. They are not unique nor provide a fresh perspective on them. Many contain canned ingredients which is not fitting with the theme of the book.

However, the highlight of the book is the Snack section. It is full of common things people buy premade and shows how easily that can be made at home. Like homemade potato chips, salsa, beef jerky, fruit leather and many more. Things where the book should have been focused and expanded along with the scratch recipes of the sourdough and other breads, pasta (with a proper recipe), and condiments like how to make butter and such. Lastly the quick breads were a nice addition to have expect its baking, it would have been better to have in weight not volume.

The recipes end with a “Quick Breads and Sweets” section which is a bit bizarre in composition to go from zucchini bread to hot cocoa (which again she says raw milk and doesn’t have the warning like in other recipes) to homemade marshmallows and then followed by a cheese cake.
The chapter should have been broken up and organized better.

I know this was long but I did try to break things down to the main eye opening things in the book. Personally I would not suggest this book to my audience which is much larger than my good reads one!

My rating system since GoodReads doesn’t have partial stars and I rarely round up.

⭐️ Hated it
⭐️⭐️ Had a lot of trouble, prose issues, really not my cup of tea (potentially DNF’d or thought about it)
⭐️⭐️⭐️ Meh, it was an ok read but nothing special
⭐️⭐️⭐️⭐️ Really enjoyed it! Would recommend to others
⭐️⭐️⭐️⭐️⭐️ Outstanding! Will circle back and read again