Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Where to buy Preserving Food lacking Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation books online?
- ISBN13: 9781933392592
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Predictable books about preserving garden produce nearly permanently 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 small-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-well-organized.
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 Lacking Freezing or Canning offers more than 250 simple and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for persons who seek healthy food for a healthy world.
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I have been waiting for this (and another)book for 6 weeks when the quoted time was 2-4 weeks. I have gotten no help in finding the items i paid for. Needless to say, I am miserable with the service. This was supposed to be a birthday present, but it’s too late now. The web site gave me 2 options 1)cancel the order 2)write a complaint. I wrote a week ago and have heard nothing back. I need help! Please help!!
Reader’s Rating: 1 / 5
I’ve owned this book for a couple of years now, and I I’ve never used it. Why? Because the thoughts in it seem rather half-baked. There are reasonably a few recipes that use oil, for example, which is NOT a safe way to preserve food for the home canner. The receipes are too simple and seem untested (most have the name of some French person who talks about “how we’ve done it,” which just isn’t enough for me).
And the recipes that do sound safe don’t sound tasty. One suggests leaving bread out to dry to form a kind of “toast” that will stay safe for months. Uh, I call that stale bread. Yuck.
If you really want to get into fermenting food, try The Joy of Pickling. The leader there seems to have really tested the recipes.
Reader’s Rating: 2 / 5
This is a must have for everyone who likes food and wants to preserve different meals.
I have been giving to loveones as gifts.
Reader’s Rating: 5 / 5
I haven’t read the entire book yet, but it seems to give excellent details about the process of each food listed.
Reader’s Rating: 4 / 5
The book is very appealing. I’ve learned some ways of preserving food I hadn’t thought of. I don’t know that a lot of it will apply to our current lifestyle, but may come in more handy in the future.
Reader’s Rating: 4 / 5