The Self-Reliant Kitchen: From-Scratch Sourdough Breads, Homemade Cheese, and Farm-to-Table Meals

by Michelle Mullennix

Traditional skills, heritage recipes, and food preparation techniques from the generations before us. Our food system has been plagued by shortages and overly processed options for far too long now and unfortunately that is all must of us know. Author Michelle Mullennix wants to show people that they can be more independent with their food, show them that they don’t have to rely on a grocery store for everything, and they can simply nourish their families with real food made the old-fashioned way. Through this simple guide of recipes and traditional cooking/homemaking skills she wants to teach others they can create a more self-reliant kitchen.The Self-Reliant Kitchen will feature simple scratch made recipes with farm-to-table inspired ingredients, the staples for every homesteader's kitchen, and teach traditional homemaking skills such as homemade butter, jams, the art of sourdough, and simple canning recipes. Learn how to replace manufactured, over processed store bought food items one recipe at a time.

Genres: Cookbooks

224 pages, Hardcover

Published October 1, 2024

Reviews

[Corinne’s Chapter Chatter · Rating 3 out of 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

[tals · Rating 5 out of 5]

One of the first sentences to this book is “This book has been a labor of love, one that I have poured my heart into” and there is so much in depth information, at the beginning there is a grocery & kitchen tool list which will come in extremely handy. All the recipes sound really delicious & all seem easy enough to follow, I have always been intimidated by a sourdough starter
but because of this book, I’m going to give it a go. There’s a conversion chart at the end which is great for me, being from the UK.
I think this would be great book for anybody and is a real stepping stone into becoming more self-reliant. Oh and the pictures are just *self-reliant chefs kiss*

★★★★★
———————
I want to thank NetGalley and Skyhorse Publishing for the opportunity to review this book.

[Jodi · Rating 3 out of 5]

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.

[Victoria · Rating 5 out of 5]

This is a great cookbook! The photos showcase the recipes well. If you are looking for a cookbook that tells you how to prepare many pantry staples homemade, then I would recommend this. The recipes I'm most excited to try are sweet dinner rolls, home churned butter, vanilla ice cream, sourdough donuts, Ooey Gooey Mac & Cheese, Cheesy Scalloped Potatoes, Homemade flour tortillas,Potato Chips,Mild Salsa, Homemade Apple Sauce and Homemade Maple Vanilla Marshmallows Special Thank You to Michelle Mullennix,Skyhorse Publishing and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.

[Jen · Rating 3 out of 5]

This was informative and incredibly interesting. I struggled with the authors use of personal beliefs written as fact and some inconsistencies throughout the book. However, the photos were lovely and I enjoyed the concept of the book.

[Literary Redhead · Rating 3 out of 5]

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.

[Annie · Rating 4 out of 5]

Originally posted on my blog Nonstop Reader.

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

[The Sassy Bookworm · Rating 3 out of 5]

Book Review: The Self-Reliant Kitchen by Michelle Mullennix

Rating: 3 Stars

I recently had the pleasure of reviewing The Self-Reliant Kitchen: From-Scratch Sourdough Breads, Homemade Cheese, and Farm-to-Table Meals by Michelle Mullennix, and it was an okay cookbook! The premise of the book is all about embracing traditional cooking skills and heritage recipes that have been passed down through generations. It’s a call to action for anyone tired of the overly processed foods that dominate grocery store shelves and looking to nourish their families with healthier, homemade options.

Mullennix offers a variety of recipes that range from comforting to adventurous, such as Sourdough Cinnamon Raisin Bread, Home-Churned Butter, and even Homemade Pasta. I was particularly intrigued by the idea of making nourishing Bone Broth and healthy Grape Gummies, which sound like fun projects for a lazy Sunday. It's obvious that the author wants to empower readers to take control of their kitchens, one recipe at a time.

However, while I appreciate the sentiment and the overall goal of the book, I found it to be a bit of a mixed bag. For starters, it was somewhat wordy in places. And there were also moments of inconsistency—some recipes felt straightforward, while others seemed a bit convoluted.

Visually, I was hoping for something more stunning. A cookbook should inspire you not just with its content but also with its presentation. Unfortunately, The Self-Reliant Kitchen didn’t quite hit that mark for me. Despite these critiques, I have to admit that all the recipes sound delicious! There’s a genuine warmth to the way Mullennix writes about food and the joy of cooking.

In conclusion, The Self-Reliant Kitchen is an okay cookbook that serves its purpose in promoting self-sufficiency in the kitchen. If you’re ready to roll up your sleeves and dive into some hearty, homemade meals, you might find it to be a valuable resource. Just be prepared for a bit of extra reading along the way!

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

[Victoria Mabry · Rating 2 out of 5]

I won this book as a door prize at a meeting of local women homesteaders. I assumed it had been curated by whichever officer picked the prizes and I was excited by the title. The book is bound nicely and the pictures are professionally staged. The layout of recipes is good. But I did not discover anything new and exciting within the pages. I miss a table of contents, so I can quickly find a recipe. The first chapter is sourdough and yeast breads, and we discover that the author loves her sourdough. I prefer not to keep a sourdough starter, because my homesteading has other focuses, but her recipe is unlike others I’ve seen and used. She makes 13 different types of sourdough breads, from a traditional loaf to doughnuts and pancakes. I do appreciate that Ms. Mullennix gives recipes for making some pantry staples, such as mozzarella, cream cheese, sour cream, mayonnaise, pickles, and ketchup, thus earning points toward the title of “self-reliant kitchen,” but these are elementary skills on most homesteads. The most disappointing chapter is “Dinner.” It’s just so basic. Perhaps that’s her audience, but when the ingredients for “Mama’s Famous Baked Chicken” are chicken breasts, Italian seasoning, salt, and pepper, I’m yawning. The index to the book is stretched by listing every ingredient to every recipe, so you can see every recipe that contains paprika, parsley, or milk, for example. And capitalization was done at random, with hamburger and peas lowercase, while Cream Cheese and Mild Salsa got double billing with the caps. I didn’t find a single recipe that piqued my interest enough to give it a try, so I can’t rate one. It’s a pretty coffee table book and might be a nice gift for someone who is new to the kitchen, but if you’re not into sourdough, many of the recipes will be off-limits.

[Joselyn Moreno · Rating 5 out of 5]

A Gastronomic Odyssey
As I flipped through the pages of The Self-Reliant Kitchen, I felt like an apprentice in an ancient culinary guild. This book isn’t for the faint of heart; it’s for the kitchen sorcerers who thrive on complexity and flavor symphonies. Here’s what stood out:

Ingredient Alchemy:
The recipes go beyond the usual suspects. Think heirloom grains, obscure spices, and foraged herbs. If you’ve ever wondered how to transform a rutabaga into a star, this book has the answers.

Technique Mastery:
Beginners, beware! These recipes assume you know your way around a whisk and a mandoline. But fear not—the challenge is part of the magic. From laminated doughs to sous-vide experiments, it’s a masterclass in technique.

Seasonal Sorcery:
The Self-Reliant Kitchen bows to the seasons. It’s like a dance with the Earth—spring ramps, summer berries, fall squashes, and winter root vegetables. Each chapter whispers, “Cook with the rhythm of nature.”

Preservation Spells:
Fermentation, pickling, and curing—oh my! The book encourages us to preserve abundance. Suddenly, I’m dreaming of homemade sauerkraut and pickled fennel fronds.

Homemade Elixirs:
Move over, store-bought condiments! Here, we craft our own hot sauces, infused oils, and herbal vinegars. It’s like bottling the essence of a secret garden.

Food Philosophy:
The author’s voice is like that of a wise sage. She nudges us toward self-reliance, sustainability, and mindful consumption. Suddenly, I’m questioning my relationship with plastic wrap.

In summary, The Self-Reliant Kitchen isn’t just a cookbook; it’s a quest. It’s Gandalf saying, “You shall not underseason!” So, sharpen your knives, summon your courage, and step into the kitchen cauldron.

[A · Rating 1 out of 5]

Is this book AI generated?

The photos look fake and there’s no information to be found about the author other than on the publisher’s website.

If it is AI, it must be a pretty bad one, because I have no idea how anyone can mess up a pasta recipe this badly! 6 eggs to 2 cups of flour will not make anything resembling pasta, and then to boil any fresh pasta for 8-10 minutes like her recipe says to will turn it to mush!

And recipes calling for 1 tablespoon salt to 1 pound meat! Anyone who has ever cooked anything would know this is way too much.

This book promises to help us become more self reliant, and to not need food from the supermarket. The recipes themselves call for processed, packaged ingredients, and use cuts of chicken that direct-sale farmers do not sell. So the book is a big let down in this way too.

Her sourdough and dairy recipes are really generic, you could just do a search online (or ask AI!) and it would give you the same stuff.

The other chapters have nothing exciting to offer either.

Any of the recipes and skills in this book can be found online, or you can find books by real people with real homesteads. This book might be cheaper and newer than other books, but for all the reasons in this review, it is a complete waste of money.

Curious to find out who was actually endorsing this book, I looked up the names in the editorial review quotes on Amazon. The first, Brittany Keim, describes herself on Instagram as “all things style and beauty” and appears to be some kind of influencer-for-hire mainly working with fashion brands. Brooke Hamblen, chef I can not find any information about anywhere, and the same goes for Jessica Owens and Hannah Mesic. I’m glad I looked this up, because it’s easy to take editorial review quote endorsements at face value, but I think the integrity of the reviewer makes a difference, and in this case, I would say there isn’t any integrity behind these reviews.

[Alicia Bayer · Rating 3 out of 5]

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.

[AVS · Rating 4 out of 5]

Can you really live without a grocery store? The answer to this question lies in this book. Although it is not easy today to procure everything on your own, homesteading and self-reliance have become approaches taken seriously since the pandemic. Through this book, one can explore the world of heritage cooking. The author’s reasons for embracing this new lifestyle and writing the book are well articulated in the introduction. While we may not be able to suddenly revert to a completely hustle-free life, aspiring to it can make our present more realistic and grounded.
After discussing the reasons, the book delves into execution. Is it really easy to start living like this? Is it possible? All your answers can be found through your taste buds. Why do you earn? Ancestors used to say it was to have food. If that’s the case, this book immerses you in the world of cooking. From detailing the necessary utensils to explaining measurement conversions, the book will fill your heart with recipes and photographs. These are not ordinary recipes; they are truly self-reliant, and you can definitely try them with the same approach.
To understand the importance of the book, try preparing at least one meal using products directly from the farm. It is amazing to see what the author has achieved living off-grid in just a few years. Perhaps returning to the roots has given the author the courage to overcome seemingly impossible challenges.
I would like to end the review with a quote that might prompt introspection:
“We may not be able to put off the future or turn back time. But we can take the wisdom of the past to make the future a better place for our children.”

[DustyBookSniffers - Nicole · Rating 5 out of 5]

In today's challenging economic climate, with the cost of living on a steady rise, Michelle Mullennix's "The Self-Reliant Kitchen" arrives at the perfect time. This book is an essential guide for anyone looking to embrace a more self-sufficient lifestyle, making it an ideal resource for beginner homesteaders. From the first page, it's evident that Mullennix's passion for self-reliance shines through, offering readers practical advice on achieving it in their own lives.

The book strikes a wonderful balance between being informative and visually appealing. The content is richly complemented by beautiful photographs that inspire and make the information accessible to a broad audience. Whether you're interested in sourdough breadmaking, homemade cheese, or farm-to-table meals, there's something in this book for everyone.

The breadmaking section was particularly valuable. Mullennix goes above and beyond to ensure that even novice breadmakers can succeed, providing detailed instructions and accompanying recipes that are truly remarkable. After reading this book, I am confident in my ability to bake sourdough bread from scratch.

In addition to its content, the book is aesthetically pleasing and easy to navigate, making it a joy to use as a kitchen reference. "The Self-Reliant Kitchen" is more than just a cookbook; it's a valuable resource that I will recommend to all my friends who are beginning their homesteading journeys.

I would like to thank NetGalley and Skyhorse Publishing for providing me with an e-book in exchange for my honest review.

[Pav S. (pav_sanborn_bookworm) · Rating 5 out of 5]

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.

[MarryAnn · Rating 3 out of 5]

I have mixed opinions about this book.

On one hand, it's a great book if you want to cook from scratch more, with pretty basic recipes, and most of them sound really good.

On the other hand, it's not organized in a simple, clear way, which may appear messy and usually doesn't explain why you do some things. Another thing that could be problematic for some people is the fact that the author recommends using raw milk and raw cream. Personally, I bought raw milk and in my country it's not uncommon, especially if you have relatives that grow cows or live near farms. However, you have to boil it before you can consume it. There's also the fact that depending on the country, you might not know how healthy are the cows or how hygienic is the whole process. That being said, I personally wouldn't recommend this to people. As a person that consumed both types of milk (but again, I boiled the milk before consuming it, and it spoils way faster than pasteurized milk) I can say that indeed, it's more flavorful, but that's generally it. Pasteurization makes sure that the milk you consume is safe and has a longer shelf life.

For me, it does what a cookbook is supposed to do, and personally, if I see something that I don't 100% agree with or some new information, I usually check the facts using reliable sources. Is it worth the price? I think it really depends on what you want and what believes you have.

Disclaimer: I received a free e-book copy in exchange for my honest review

[Carla Bruns · Rating 2 out of 5]

This cookbook provides easy-to-follow recipes and traditional cooking techniques to help you replace processed grocery store foods with healthier, homemade options. The jacket did not provide much information on the author or her expertise in this type of cooking, but I assumed more would be explained once the book was opened. That did not happen. There was a lovely picture and introduction by the author, but her skills are mostly glossed over. Under ingredient sourcing, Mullennix does discuss regenerative agriculture, which is something not spoken about often enough, so that inclusion was appreciated. The list of stocked pantry items is complete and appreciated, but some of them do not fit into the context of the book and were not used in the recipes. Recipes included both volume and weight measurements, allowing anyone to use the book. However, it is illegal to sell raw milk in some U.S. states and in some entire countries, so the suggestion to use this is not practical. Throughout the cookbook, simple and beautiful photography accompanies the recipes. While I appreciate Mullennix sharing her recipes with others, this is not a cookbook I will be adding to my shelf.

Thank you to Skyhorse Publishing for providing this book for review consideration via NetGalley. All opinions are my own.

[AcademicEditor · Rating 5 out of 5]

"The Self-Reliant Kitchen: From-Scratch Sourdough Breads, Homemade Cheese, and Farm-to-Table Meals" by Michelle Mullennix offers a practical, heartfelt guide for anyone wanting to step away from overly processed foods and embrace homemade, wholesome cooking. Mullennix shares many traditional skills and heritage recipes, from sourdough starters to bone broths, with a warm, encouraging voice that helps demystify cooking from scratch.

The recipes are diverse, ranging from comforting staples like Chicken Pot Pie and Pot Roast to more adventurous endeavors like Homemade Pickles and Maple Vanilla Marshmallows. There's something so satisfying about making something yourself, and Mullennix taps into that joy. I especially enjoyed the Sourdough Cinnamon Raisin Bread!

However, the book is not without its flaws. The organization and development of topics could use some improvement. And Mullennix’s recommendation to use raw milk is not something I want to do. In any case, though, if you're looking for a resource to guide you toward a more self-reliant, from-scratch kitchen, this book is a solid option—just be prepared for a bit of extra research along the way!

Thank you to the publishers and NetGalley for the opportunity to review a temporary digital ARC in exchange for an unbiased review.

[Carlie · Rating 5 out of 5]

self reliant kitchen

Thank you to NetGalley for the ebook in exchange for an honest review.

The introduction starts with a little bit about the author, and what the author always keeps on hand in her pantry, fridge, tools (mesuring cups, spatulas, ladles etc.), spices, dried goods…
Then the author explains how she sources her ingredients.

Chapter 1
Detailed explanation on making Sourdough starter, breads, muffins, bagles, and most importantly for me, pizza dough!

Chapter 2 is all about dairy, detailing how to make homemade mozarella which I found super interesting, butter, sour cream among other things.

Chapter 3 covers breakfast food

Chapter 4 is about dinner, some pasta sauces, the classic that is grilled cheese with tomato soup, mac n cheese and many other super appetising recipes.

Chapter 5 is on yummy sides, and chapter 6, snacks. Pickles, ketchup, guacamole, mayo, applesauce, hummus…

Finally, chapter 7 is about breads and sweets.

I don’t think I’ve ever said this, but this book is about to be a STAPLE in my kitchen. So many useful recipes that are classics, or bases for other recipes, and ones that are healthy replacements for store bought items. So happy with this book, and will definitely be buying the physical copy when it comes out. And will be recommending to everyone.

[Beth · Rating 4 out of 5]

There's so much talk lately about how our foods are not healthy. That store bought foods are processed foods with all kinds of unhealthy chemicals. So this book is the answer to those problems. Michelle Mullennix takes us on a journey to healthier foods. How to know exactly what you are putting in your foods when you cook at home. There is an extensive pantry list of things to have on hand so you can make from scratch foods for your family. My favorite chapter is about sourdough. I have attempted sourdough and it hasn't turned out well. She goes into details about the sourdough starter, which is the foundation of all good sourdough breads. Step by step how to create and feed your starter. Then there's lots of things besides just bread you can make with your starter. And what do you need for all those sourdough items, fresh churned butter. Yes this takes us back to our grandparents generation but there's nothing that says you can do it now. And you can make your own breakfast sausage as well. The good food continues to roast with gravy, mac and cheese, and even beef jerky. Take back your family's health by learn to cook from scratch.

[Danielle - drops.everything.and.reads · Rating 1 out of 5]

I was enjoying the book until I read that the author recommends using RAW milk as an ingredient. Ummm.... no. no way is that happening. Not only do federal regulations in the US and Canada prohibit the sale of unpasteurized milk, but it can be incredibly dangerous to consume if one were to obtain it (hence it being illegal).

It is incredibly irresponsible to publish a book recommending the consumption of raw milk without, at the very least, including information about how dangerous this can be. The author states that she prefers raw milk for its added nutrients. What added nutrients? I searched online and could not find a reputable, scientific source outlining what additional nutrients can be derived from consuming raw milk; you can definitely be exposed to dangerous bacteria, but no additional nutrients.

Will not be recommending this book to anyone.

I received an eARC from the publisher; obviously all opinions are my own.

[Pyro · Rating 4 out of 5]

Getting back to cooking/baking from scratch is great. There are issues as others pointed out. Measurements are in weight and volume for some recipes and others it is just one (weight or volume) which can be confusing.
She does get a bit wordy and doesn’t explain things how other people would. She does this book her way. She has opinions on things that are not supported by the government agencies. That is fine for me and mine as I don’t believe she is wrong in all of her opinions. But I also can things safely and have never had an issue for over 40 yrs that the government says is not safe. Do take my opinion on some subjects with a grain of salt.
Overall I found the book to be a good resource for those wanting to get away from commercially processed foods that seem to be in every kitchen in the US.
A decent variety of recipes are found in the book. I only purchased this book for my teenage and young adult children to use for reference and/or ideas.

[Teresa Starrett · Rating 5 out of 5]

The title of this book says it all. Mullennix shares her journey to become more self-sufficient, and she provides a variety of recipes that assist in doing so. Many of the recipes are reliant upon sourdough, for which she shares a recipe. The dairy section highlights butter, mozzarella, yogurt, sour cream, cream and home-made ranch. My family eagerly dug into buttermilk biscuits that turned out oh so tasty. Then, I moved on to toaster pastries with raspberry filling. This was the easiest and best pie crust I have ever used as it was flaky and buttery- just perfect.
Overall, even though some of the recipes are not highly original, it is obvious this cookbook is written from Mullennix’s heart. I will definitely want a print copy to use for my library.
Thank you to NetGalley and Skyhorse Publishing for the advance copy. All thoughts are my own.

[Cindi · Rating 4 out of 5]

Thank you to the author, publisher and Net Galley for providing a free e-ARC copy of this book in exchange for my review.

I love cookbooks. I'm a horrible cookbook and recipe hoarder! But I've also been cooking since I was 3. I really enjoyed parts of this book - as the author states, it does seem like a labor of love. But there are some comments made in the book that are more antidotal than factual - but presented as factual. Additionally, some of the details seemed inconsistent, but I am reading an uncorrected proof of the book, so fingers crossed those details get fixed before publishing!
Overall, it was interesting and I will probably try a few of the recipes. I doubt it would be my go-to book, but it's worth the time to look through.

3.5 stars rounded up to 4 for "really liked it - hope it's fixed before printing!"

[Brandi · Rating 5 out of 5]

Oh. My. Yum! The Self-Reliant Kitchen gives you everything you need to start your own sustainable food sources. All good guides start with a “how to” and the rationale behind it, which is very helpful. Michelle pours so much encouragement and suggestions, that it does feel easy and not overwhelming to just start. And what a better start than sourdough. She even provides a starter recipe, if you don’t have one, and then uses this to build on her bread recipes. The pictures are perfect for inspiring you to create your own. The dairy section includes butter, mozzarella cheese, cream cheese, yogurt, sour cream, ice cream, and buttermilk ranch. Again, super easy directions and ingredients. Now breakfast takes it all to a whole separate level, because my goodness, who does not love a fresh homemade breakfast. Cinnamon rolls, donuts, pancakes, waffles, sausage gravy and buttermilk biscuits, homemade toaster pastries, French toast, potatoes and more. I am not going to spell everything out because discovery is part of the fun, but hopefully, you’re hooked and ready to get your own copy! Wait until you read dinner, sides, snacks, and of course, you cannot forget desserts.
I received a copy from the publisher via NetGalley and all opinions expressed are solely my own, freely given.

[Em · Rating 3 out of 5]

The Self-Reliant Kitchen focuses on traditional homemaking recipes.

The Sections are
Chapter 1: Sourdough and Yeast Breads
Chapter 2: Dairy
Chapter 3: Breakfast
Chapter 4: Dinner
Chapter 5: Sides
Chapter 6: Snacks
Chapter 7: Quick Breads and Sweets

Each recipe has the yield, any notes, ingredients, instructions, and storage.

The ebook was slightly odd formatting to be able to follow along on a recipe. The recipes weren’t all on the same which made it more difficult especially if you were reading a recipe that was messy.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

[Kristin- Kristin's Bookstack · Rating 5 out of 5]

I loved this cookbook! I think every household needs a copy! I liked that it had several basic, made-from-scratch recipes that everyone should be familiar with. There was lots of information about cooking equipment and pantry staples that I found very helpful. I also liked that it included a sourdough starter recipe with specific instructions on how to keep it going and several recipes to make using the starter. That was insightful. It is one of those cookbooks that will be used regularly. I plan on buying a hard copy for each of my children this Christmas to keep in their collection of cookbooks.

Thank you NetGalley and Skyhorse Publishing for the ARC in exchange for my honest review!

[Gina · Rating 4 out of 5]

I loved this gorgeous cookbook! Full of nice, colorful pictures and a wide variety of recipes, this is a great addition to any household. I especially liked the sourdough portion as I am always looking for recipes for my sourdough starter. As other reviewers have mentioned, some recipes do call for processed (canned) ingredients but you can certainly use the recipe as a suggestion and make your own fresh beans, use fresh tomatoes, etc. Experimenting in the kitchen is always a good thing in my opinion. The recipes focusing on fermenting and pickling also piqued my interest. I will be adding a copy of this to my cookbook collection.

[Denice Langley · Rating 3 out of 5]

As with any recipe, especially those in a collection, cooks with experience use the recipe as a guideline and adjust according to their location and their families' preferences. This is a good book for a more experienced cook as a person with less experience would not recognize the guidance Mullennix gives as just that, guidance. I found the recipes easy to follow and the ones I made had excellent results. I have a large library of cookbooks and this one fits into it well. I'd recommend it to anyone looking to expand their menus and use fewer processed ingredients.

[Andrea Salamat · Rating 5 out of 5]

Thank you @NetGalley and @Skyhorse for the advanced reader copy of The Self Reliant Kitchen.

This book is exactly what I had been searching for after experiencing toxic poisoning from products, food, and mold. Growing up in the suburbs, I developed a strong interest in learning how to grow and gather my own food to nourish my household, as well as how to use plants for medicinal purposes and raise animals. This guide is a fantastic resource for beginners, and it also emphasizes the importance of viewing this knowledge as a gift from God.