Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

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Overview

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...

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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

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Overview

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.

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Product Details

  • ISBN-13: 9781933392592
  • Publisher: Chelsea Green Publishing
  • Publication date: 4/4/2007
  • Pages: 208
  • Sales rank: 152,678
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.50 (d)

Meet the Author

Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.

Eliot Coleman has over thirty years' experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.

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Table of Contents

In the presence of the past / Deborah Madison
The poetry of food / Eliot Coleman
1. How this book came to be
2. Preservation without nutrient loss
3. Preserving in the ground or in a root cellar
4. Preserving by drying
5. Preserving by lactic fermentation
6. Preserving in oil
7. Preserving in vinegar
8. Preserving with salt
9. Preserving with sugar
10. Sweet-and-sour preserves
11. Preserving in alcohol
12. Which method for preserving each food?

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Customer Reviews

Average Rating 3.5
( 6 )
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Sort by: Showing 1 – 5 of 6 Customer Reviews
  • Posted February 20, 2010

    I Also Recommend:

    exciting

    Having lived with no electricity, no running water and wood heat as a child, I know what putting in a garden and "canning" are all about. I am anxious to try out the book.

    3 out of 7 people found this review helpful.

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    Posted March 22, 2011

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    Posted March 4, 2010

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