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

	List Price: $25.00 Our Price: $15.68 Your Save: $ 9.32 ( 37% ) Availability: Usually ships in 24 hours Manufacturer: Chelsea Green Publishing
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Binding: Paperback Dewey Decimal Number: 641 EAN: 9781933392592 ISBN: 1933392592 Label: Chelsea Green Publishing Manufacturer: Chelsea Green Publishing Number Of Items: 1 Number Of Pages: 208 Publication Date: 2007-04-04 Publisher: Chelsea Green Publishing Studio: Chelsea Green Publishing
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Spotlight customer reviews: Customer Rating: Summary: Awsome Comment: This is the best book that I have read in years. If you are into preparedness and food presevation then this is the book for you. It is chalked full of great nutritional information Andrea W. Washington State Customer Rating: Summary: Excellent reference for a lost art Comment: As someone who has a large garden and works at preserving the harvest, I really appreciate these alternative techniques. Many of the recipes are more healthful and quicker than canning and don't require heating up your kitchen on a hot August day. The lacto-fermented recipes alone make the book worth purchasing. An excellent companion to Sally Fallon's classic: "Nourishing Traditions." Customer Rating: Summary: Erika Comment: Interesting book of old techniques and recipes for preserving foods. Outstanding information, well presented. Unlike anything I have seen. Customer Rating: Summary: Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying etc. Comment: Great book to add to my canning information. Will put to use some of the new techniques (to me) in my canning and food storage for next year. Customer Rating: Summary: Food for the Gods from our Forefathers: What good taste they had! Comment: I'm so glad that this book exists! All the simple and proven methods of food preservation that any of us can use and all without a freezer or complicated sterilization processes. What a joy to read about simple and natural methods that not only preserve fruits and vegetables, but that make them taste better and in many cases make them positively gourmet! Every person should grab a copy of this book whether they grow their own vegetables or not. Imagine being able to purchase fruit in season at reasonable prices, and then take some of it and preserve it for the dark days of winter when it would be prohibitively expensive. Our forefathers (and those great foremothers that did the preserving and came up with the 'recipes')knew to preserve not only the bounty of the summer and fall harvest, but to preserve the nutrition that is stored in the produce. Vinegar, oil, salt, alcohol, sugar, drying methods too simple to name were all developed so that they (and we!) can eat food fit for the Gods all winter until the spring harvests. Each one of us can make a simple salt and water brine and preserve green beans. Each one of us can string a multitude of fruits and vegetables on strings and dry them for later rehydration in stews, soups, cobblers and pies. What a book! What simple and flavorful methods! I'm so glad that this collection from the 'Gardeners and Farmers of Terre Vivante' was compiled so that all of us can benefit not only from their expertise, but from the nutrition and flavor that we can capture and hold over from harvest to harvest. Get this book. Bronze it and pass it on to your children, friends and family. Everyone should know how to preserve food...whether they have bought it or grown it. Invaluable! TEN stars! More Reviews
Editorial Reviews: 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." Preserving Food Without Freezing or Canning 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.