Meet the Author, Shari Haag

I became interested in cooking soon after I started working in a gourmet cooking school in Southern California, at 19 years old. My love for food and passion for experimenting with recipes started there. Since then I have given many delightful dinner parties using the recipes I have created.

When asked to write a cookbook exclusively using long term storage foods, I began experimenting and adapted many of my favorite recipes. I was thrilled to discover that combined creatively, they can be served an infinite number of ways. I included favorite classic recipes and foreign recipes in a fairly authentic form. I have modified some recipes to save you from having to buy exotic ingredients. I have taken into consideration the fact that most of us are busy people with limited time, limited storage, and unpredictable schedules.

My husband, two teenagers, and I have been preparing for the future for many years. I have helped many other families to prepare as well. This cookbook isn't just for us. It's for anyone who has the desire to make delicious memorable meals with a certain amount of style using long term storage foods. I will show you how to make a wide variety of tantalizing breads using fresh ground, whole grains. I will also show you how to incorporate egg powder, butter powder, cheese powder and even peanut butter powder into your daily meals. You will be amazed how easy it is to use dehydrated fruits and vegetables using the recipes in this book. Ever so simple, yet fabulous Textured Vegetable Protein (TVP) , made from soy, entrees have the same intense flavor as their meat counterparts at a fraction of the cost. There are also many tempting cakes, cobblers and cookie recipes that you can whip up fast when you are looking for something sweet to eat.