Books Preserving Food without Canning or Freezing – 1 book
Preserving Food w/o Canning or Freez
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying,
Cold Storage, and Lactic Fermentation. With a new foreword by Deborah
Madison. Food/Gardening/Preservation.
For the Kitchen Poet Who Rhymes “Nutritious” with “Delicious”.
Typical books about preserving garden produce nearly always assume that
modern “kitchen gardeners” will boil or freeze their vegetables and fruits.
Yet here is a book that goes back to the future — celebrating traditional
but little-known French techniques for storing and preserving edibles in
ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this
book deliberately ignores freezing and high-temperature canning in favor
of methods that are superior because they are less costly and more energy-efficient.
As Eliot Coleman says in this foreword to the first edition, “Food preservation
techniques can be divided into two categories: the modern scientific methods
that remove the life from food, and the natural ‘poetic’ methods that maintain
or enhance the life in food. The poetic techniques produce… foods that
have been celebrated for centuries and are considered gourmet delights
today.”
Preserving Food Without Freezing or Canning offers more than 250 easy and
enjoyable recipes featuring locally grown and minimally refined ingredients.
It is an essential guide for those who seek healthy food for a healthy
world.
Centre Terre Vivante is an ecological research and education center located
in Mens, Domaine de Raud, a region of southeastern France. Terre Vivante
hosts courses on regenerative gardening and farming, renewable energy,
and ecological building techniques. In addition to more than fifty books,
Terre Vivante publishes the influential organic gardening magazine Les
Quatre Saisons du Jardinage.
Eliot Coleman is a farmer and author of two best-selling gardening books,
The New Organic Grower and Four-Season Harvest (Chelsea Green).
Deborah Madison is author of best-selling cookbooks including The Greens
Cookbook and Local Flavors: Cooking and Eating from America’s Farmers’
Markets.
197 pages including Index.
