Preserving Food Without Freezing or Canning

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Written by Gardeners & Farmers of Terre Vivante with a new forward by Deborah Madison; paperback, 224 pages, 2007

The 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. The 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.

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  • From Melissa at 3/23/14 9:50 PM
    • Hello: sound interesting. Can you mention something more of the content? Thanks
    • This book contains a collection of recipes or methods of preserving produce collected from individuals in the Terre Vivante region of France. Each selection is printed as given from the individual. The book contains sections on using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation, to preserve the harvest. Each selection is for a specific food, and some selections do not give detailed instructions, but are presented as written by the contributor.
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