Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol,

Rating:
5/5,
Buy Now:
Amazon.com
Price:
$17.05
By:
Chelsea Green Publishing
  • 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 his 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.
  • Author:
    The Gardeners and Farmers of Centre Terre Vivante
    Binding:
    Paperback
    Dewey Decimal Number:
    641
    EAN:
    9781933392592
    ISBN:
    1933392592
    Label:
    Chelsea Green Publishing
    Languages:
    English
    List Price:
    $25.00
    Manufacturer:
    Chelsea Green Publishing
    Number Of Items:
    1
    Number Of Pages:
    208
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-04-04
    Publisher:
    Chelsea Green Publishing
    Studio:
    Chelsea Green Publishing
    Title:
    Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
    Feature:
    Notes: Brand New from Publisher. No Remainder Mark.
    Creator:
    Eliot Coleman

Recent User Reviews

  1. charli
    "Preserving Food without Freezing or Canning:"
    5/5,
    Writing:
    5/5,
    Illustration:
    2/5,
    Usefullnes:
    5/5,
    Purchase Date:
    Oct 10, 2008
    Pros - Personal experience included with each recipe, easy to follow directions
    Cons - translated from French, so occasionally doesn't apply to U.S.
    Each of the recipes is provided by, and credited to a specific person who has actually used the technique.  The book was created by the Gardeners and Farmers of Terre Vivante in France and translated into English.  Occasionally there will be a food or technique that is specific to France and doesn’t translate well to the U. S., but, even then, it’s interesting.  The techniques covered include: Root cellering, drying ,lactic fermentation, preserving in oil, preserving in vinegar, preserving with salt, preserving with sugar, sweet-and-sour preserves, & preserving in alcohol.  There are not many illustrations, but, the directions are so complete, that I didn't feel a need for them.  I also, am an experienced cook.  This might not be the book for the beginner.
    I found this book as I was exploring information about fermentation in preparation for a class.  My favorite fermentation book  is WILD FERMENTATION by Sandor Ellix Katz.  Both of these books are published by a wonderful small press, Chelsea Green, found at:  http://www.chelseagreen.com/
    Charli Vogt, RN, MN, MPH
    www.BeyondTheMeasuringCup.com

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