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

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation + add a photo
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100% Positive Reviews
Rated #3 in Canning & Preserving
Amazon.com$14.88See It »
Pros:
“Personal experience included with each recipe, easy to follow directions”
Cons:
“translated from French, so occasionally doesn't apply to U.S.”
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By Charli

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

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.

Details:
DetailValue
AuthorThe Gardeners and Farmers of Centre Terre Vivante
BindingPaperback
Dewey Decimal Number641
EAN9781933392592
ISBN1933392592
LabelChelsea Green Publishing
LanguagesEnglish
List Price$25.00
ManufacturerChelsea Green Publishing
Number Of Items1
Number Of Pages208
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2007-04-04
PublisherChelsea Green Publishing
StudioChelsea Green Publishing
TitlePreserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
FeatureNotes: Brand New from Publisher. No Remainder Mark.
CreatorEliot Coleman
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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Canning & Preserving › Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation