I recently bought the book, Pantry Cooking: Quick and Easy Food Storage Recipes by Laura Robins. This book is an excellent resource for anyone interested in storing food for emergencies. Whether you want to store food for just one week supply or store food for a whole year, the pantry cooking method is a great way to always have food on hand.
Instead of teaching you how to store food, this book focuses on storing meals. Included are five whole weeks of recipes that only use nonperishable items you can store on your pantry shelves. The principle is this: you can find recipes your family will enjoy and store the ingredients instead of storing things like rice, flour, and sugar without an easy way to use them in the event of an emergency. You will always have on hand the components for a nice meal for your family.
Can you imagine the peace of mind it would give you if you had even two weeks of pantry meals always on hand in your home? You have food for an emergency, if you are short on money, or you simply haven’t had a chance to get to the grocery store.
Pantry cooking is also a great method for storing food for long-term emergencies and many people are wising up and starting to follow this plan for a year’s supply of food.
If you are new to the idea of pantry cooking, this is a great read. In addition to many recipes, Robins gives many other tips for preparing for emergencies including: sprouting and gardening, storing water, and dehydrating fruits and vegetables.
One thing to keep in mind: because there are no fresh ingredients in these recipes, some of the ingredients are not sold at your regular grocery stores. These are items like powdered eggs and dehydrated vegetables and fruits. To help you purchase these items, the author has included resource pages with a list of companies that sell these foods. Still, there are some recipes with only ingredients that are found on grocery store shelves.
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The Pantry Principle in Food Storage