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

Name: Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Ferment
Brand: Chelsea Green Publishing Company
SKU: SP-9781933392592
Price: 35.00 USD
Availability: OutOfStock

$35.00

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Marc Notes:
First published in English in 1999 as Keeping food fresh.;With a new foreword by Deborah Madison--Cover.;Includes index.

Table of Contents:

In the presence of the past / Deborah Madison
The poetry of food / Eliot Coleman
1. How this book came to be
2. Preservation without nutrient loss
3. Preserving in the ground or in a root cellar
4. Preserving by drying
5. Preserving by lactic fermentation
6. Preserving in oil
7. Preserving in vinegar
8. Preserving with salt
9. Preserving with sugar
10. Sweet-and-sour preserves
11. Preserving in alcohol
12. Which method for preserving each food?

Biographical Note:
Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.

Eliot Coleman has over fifty years experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.

Publisher Marketing:
With over 250 delicious easy recipes, this canning and preserving cookbook offers techniques to store fruits and vegetables all year round without compromising their nutritional qualities.

"The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."--from the foreword by Deborah Madison

Over 100,00 copies sold!

This essential guide to eating healthy food throughout the seasons introduces readers to traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition without freezing or boiling first. These superior methods are accessible for "kitchen gardeners" of all experience levels and 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

With more than 250 recipes from contributors around the world accompanied by anecdotes and history, this comprehensive canning book is a must-read for those who seek healthy food for a healthy world.

"The methods here may well inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year round."--Eliot Coleman, author of The New Organic Grower

Contributor Bio:Coleman, Eliot

Eliot Coleman has over fifty years experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.