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

ISBN: 1933392592

Condition: Used

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 MadisonOver 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 alcoholWith 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

• An essential guide for those who seek "healthy food for a healthy world" | The collective effort of over 150 organic gardeners across France and Europe! | Air-drying, lacto-fermentation, or preserving foods in oil, vinegar, salt or sugar | These recipes are unfamiliar and even outlandish, but the aim is to preserve food as close to fresh as possible | More than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients