PRESERVING FOOD WITHOUT FREEZING OR CANNING: TRADITIONAL TECHNIQUES USING SALT, OIL, SUGAR, ALCOHOL,
Author: Garderners & Farmers of Terre Vivante
Publisher: Chelsea Green Publishing, Apr 2007
Offers more than 250 easy & enjoyable recipes featuring locally grown & minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. Illus; 6x9 inches, 224 pgs.
Deborah Madison, Editor.
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."
About the Authors:
Centre Terre Vivante is an ecological research and education center located in Mens, Domaine de Raud, a region of southeastern France. Terre Vivante hosts courses on regenerative gardening and farming, renewable energy, and ecological building techniques. In addition to more than fifty books, Terre Vivante publishes the influential organic gardening magazine, Les Quatre Saisons du jardinage.
Deborah Madison is author of best-selling cookbooks including The Greens Cookbook and Local Flavors: Cooking and Eating from America's Farmers' Markets.