Preserving Food Without Freezing Or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
by Farmers Of Centre Terre The; Vivante Gardeners
Delivered in 3-5 weeks
Publisher: Chelsea Green Publishing
1933392592 Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation. New. No dust jacket as issued. Brand New! Support Radical Independent Pacific Northwest Booksellers! Trade paperback (US). Glued binding. 197 p. Contains: Illustrations. Audience: General/trade. with a new foreword by Deborah Madison Essential Guide to Preserving Nutritious Food 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 more nutritious and energy efficient. As Eliot Coleman says, "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. poetic techniques produce. foods that have been celebrated for centuries and are considered gourmet delights today. " Preserving Food Without Freezing or Canning (originally published as Keeping Food Fresh) 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.