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Loading... Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation (original 1999; edition 2007)by The Gardeners and Farmers of Centre Terre Vivante
Work InformationPreserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante (1999)
   No current Talk conversations about this book.   ) muumi | Aug 9, 2018 |   ) Sundownr | Jan 10, 2011 | The introductory pages discuss the need and utility of preserving the lore of food preservation; a distinction between traditional and modern methods; and the story of how this book came to be written. Following an introduction on preservation, the cautions, and general ideas behind the methods; each chapter begins with a short description of the general method under consideration-along with cautions. The rest of each chapter consists of recipes and lore about specific foods preserved in the method under discussion. The chapters cover: types of and uses of root cellars; drying foods; lactic fermentation; preservation in oil; salt (and salt brining); sugar; preserves; sweet-and-sour preserves; and the use of ethanol for food preservation. The closing chapter is a chart about how to choose the best method for a particular food. The book has nice illustrations and great layout. It is well supplemented with a thorough index to make any recipe immediately available. ( )1  septuagesima | Nov 25, 2008 | ) EvaElisabeth | May 25, 2007 | no reviews | add a review
Cooking & Food.
Nonfiction.
HTML: More than 250 easy and enjoyable recipes! "The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."—Deborah Madison Over 100,00 copies sold! 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 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. 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 alcoholAs 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. An essential guide for those who seek healthy food for a healthy world. .No library descriptions found. |
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 Google Books — Loading...GenresMelvil Decimal System (DDC)641Technology Home & family management Food and drinkLC ClassificationRatingAverage: (4.27)
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