Bread & dough
Loaves, biscuits, and dough worked by hand on a wooden table — the everyday bread that used to be baked, not bought.
Miriam YoderMiriam’s Kitchen Book
Get the Kitchen Book · $47.00
An Amish Kitchen, Written Down
Miriam Yoder
The Amish kitchen ways I was raised with — written down plain, so you can cook them at your own table and know what every meal costs before you start.
- 120+ recipes, costed
- 4.9★ average rating
- 7-day refund guarantee
I. The Kitchen Book
One book from my kitchen. Recipes you can actually cook.
The dishes I make the Amish way — bread, pots, pies, and the keeping methods that fed a family through winter. Written the way I say them out loud. No fancy talk.
Each recipe names what goes in the pot, how to know when it is done, and what it costs to make. That last part matters. A recipe without a cost is just a story. This book is for the kitchen drawer.
I did not write this for people who already have a full pantry and time to spare. I wrote it for a Tuesday night when the cupboard is thinner than you would like and supper still has to be on the table by six.
- Recipes written the way I speak them — short steps, real quantities.
- What each meal costs to make, so you know before you start.
- Keeping and putting food by — jars, cold room, cloth, and common sense.
- Wood-stove and plain-kitchen methods. No fancy machines needed.
How you get it
No mailbox, no waiting. It comes straight to your email.
You do not need to be handy with computers. If you can open an email, you can get this book.
Press the button
Click “Get the Kitchen Book” and pay safely through Shopify’s checkout — the same one large stores use.
Check your email
Within a minute or two, a receipt arrives with a link to your book. Nothing is shipped, so there is no waiting on the mail.
Open it and start cooking
Read it on your phone, tablet, or computer — or print the pages and keep them in the kitchen drawer.
VI. Before and after the book
Most kitchens are quietly losing money every week.
Not from one big mistake. From a hundred small ones — bread bought instead of baked, a pot that never got stretched, food that spoiled before it was used. Here is what changes once you have the book.
Without the book
- Guessing at quantities and hoping supper stretches far enough.
- Throwing out food that could have been kept another week.
- Buying bread, broth, and pantry basics you could make for less.
- Never actually knowing what a home-cooked meal costs you.
- Relying on a freezer instead of learning how to keep food without one.
With the book
- Knowing exactly what a meal costs before you light the stove.
- Recipes built to stretch — feeding six from what most cook for four.
- Bread, broth, and pantry staples made at home for a fraction of the price.
- A written record of what every dish actually saves you, month by month.
- Old keeping methods — jars, cold room, cloth — so less food ever goes to waste.
VII. A morning in my kitchen
This is what an ordinary Tuesday looks like.
The stove is lit before anyone else is up. Bread goes in first, because it takes the longest and forgives the most. While it rises I look at what is left from the weekend — a little broth, half a bag of potatoes, whatever the cold room still has.
Supper gets decided by what is already in the house, not by a list from the store. That is the whole habit, really. You cook from what you have, you write down what it cost, and over a year that adds up to real money kept rather than spent.
That is what this book teaches, one recipe at a time. Not a diet, not a trend. Just the way a kitchen used to be run, before it was easier to buy than to make.
II. What’s inside
Everyday Amish cooking, written down.
Bread and dough. Pots that feed six. Pies from what you already put by. Keeping food without waste. The small kitchen habits that used to live in every farmhouse, explained plainly enough to start tonight.
Pots that feed six
Chicken and dumplings, noodles, stews — the kind of supper that feeds a family twice and still costs less than one takeout meal.
Pies & sweets
Schnitz pie, pantry sweets, and desserts built from what you already dried or put by — nothing bought special for it.
Putting food by
Jars, broth, and cold-room keeping, written plainly enough that winter never empties the cupboard the way it used to.
Everyday kitchen ways
Lard, yeast, salt, and the small habits that quietly make a kitchen run cheaper, every single day, without anyone noticing the difference.
Cost on the table
What the pot costs, how many it feeds, and how long it keeps — the numbers most cookbooks never bother to tell you.
III. About Miriam
I cooked this way before anyone filmed a kitchen.
I grew up around people who cooked on a wood stove, put food by for winter, and wasted very little. The knowledge was never written in schoolbooks. It was spoken over the counter, and it stayed in your hands.
On my channel I share those kitchen ways. This book is the long version — the recipes and the keeping, gathered in one place so you can work through them at your own table, in your own time.
I am not asking anyone to live the way I do. I am only offering to write down, plainly, what has always worked in a kitchen like mine — so it does not have to be learned the hard way, one wasted grocery bill at a time.
It is not a book about becoming Amish. It is a book about cooking the plain way — and knowing what the pot costs.
IV. From the kitchen table
What people say after they cook from it.
I made the pot pie on Sunday. Fed six, and we ate from it again on Tuesday. Plain writing. Just what I needed.
— a reader
The bread recipe worked the first time. Forty cents a loaf, like she said. My husband asked for it again on Thursday.
— a reader
I like that she tells you what it costs. Most cookbooks never do. This one belongs in the drawer, not on a shelf.
— a reader
V. Questions
Things people ask before they buy.
What format is the book?
You get it right after payment. Read on your phone, tablet, or computer — or print the pages for the kitchen drawer.
Do I need a wood stove?
No. The methods come from a wood-stove kitchen, but you can cook them on a regular stove. The point is the food and the thrift, not the appliance.
I’m not a confident cook. Will I manage?
Yes. The steps are short and plain. If you can boil water and stir a pot, you can start with the simpler recipes and work up from there.
Is this only for Amish people?
No. It is for anyone who wants to cook the plain way and know what a meal costs before they start.
How much could I actually save?
It depends on how many recipes you use and how your household eats now, but most readers who switch even three or four regular meals to the ones in this book see a real difference on the next grocery bill.
What if it is not for me?
If it is not useful, write and ask for your money back within seven days. No fuss.
Keep the recipes in the kitchen drawer.
Pay once. Read on any phone or print the pages. Cook when you are ready.
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— Miriam