I received a reviewer’s copy of How to Live on Wheat, 3rd Edition by John Hill, which was released December 2010. I must admit I had not heard of this book before, and likely would not have read it: in my mind, “living on wheat” seems like one of those “advanced” activities, far above my preparedness skills.
As it turns out, I am happy to admit I was wrong about my initial impression. Live on Wheat has a lot of good information for the beginner. It includes a lot more information on various types of grains, food storage, and how to cook them. Chapters include:
- Introduction to the various types of grains and legumes
- Nutritional considerations
- Grain and legume storage
- Making and cooking with sprouts
- Cooking grains and legumes
- Baking bread
- Making noodles, pasta and dumplings
- Making gluten meat substitutes
- Cooking with corn
- Cast iron cooking and baking
- Essential tools and supplies
Since I am highly interested in developing some bread making skills, this book is helpful to me. The section on sourdough bread has great information on making a starter dough. I am also planning to try my hand at sprouting and unlike some sprouting books I have seen, the book is quite honest about which ones are tasty and which ones taste nasty. The chapters are brief but packed with a lot of information. You will appreciate this if you are not into fluff, and do not have a lot of time to pour into complicated instructions. As someone who does not have a lot of space, I was also encouraged to know you do not need a lot of new equipment to try the sprouting or bread making recipes.
Live on Wheat is practical and quick to read, and has good recipes for everyday use. It would be a great addition to your kitchen and survival library.