More than 250 easy and enjoyable recipes!
"The methods here [will] inspire us with their resourcefulness,
their promise of goodness, and with the idea that we can eat well year
around."--Deborah Madison
Over 100,00 copies sold!
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 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.
Inside, you'll learn how to:
- Preserve without nutrient loss
- Preserve by drying
- Preserve with oil, vinegar, salt, and sugar
- Make sweet-and-sour preserves
- Preserve with alcohol
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.
An essential guide for those who seek healthy food for a healthy
world.
