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...(read more)