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Perserving Food without Freezing or Canning

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978 1 933392 59 2
1.00 LBS
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Product Description

According to its cover, Preserving Food Without Freezing or Canning is about "traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation" to perserve food.  Typical books about perserving 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.  It 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.

Contents:  Introduction: Preservation without nutrient loss, Preserving in the ground or in a root cellar, Preserving by drying, Preserving by lactic fermentation, Preserving in oil, Preserving in vinegar, Preserving with salt, Preserving with sugar, Sweet-and-sour preserves, Preserving in alcohol, Appendix: Which Method for Preserving Each Food? Index.

The Gardeners & Farmers of Terre Vivante, Foreword by Deborah Madison, 2007, 197 p, illustrated, soft.  $25.00

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