Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Ferment
$25.00
55 in stock
Refresh Stock LevelInformation
Shipping
We currently offer free shipping on all orders over $100. Standard media mail shipping is $7.50 plus $1 for each additional book. Electronics are $35 shipping on all items.
Books
We get our books from a national distributor and although we strive to present up to date stock counts, stock constantly fluctuates. We perform a stock check when you add your book to the cart to ensure that it is available for shipping from the distributor. You can also check stock status by clicking the refresh stock link on the product page for the most up to date stock at the distributor. If an item is on backorder, you may place an order and we will update you on the estimated ship date as soon as we can confirm with the distributor.
Return & exchange
If you are not satisfied with your purchase you can return it to us within 14 days for an exchange or refund. More info.
Assistance
Can’t find what you’re looking for? We have access to over 13 million titles, reach out and see if we can help!
Contact us on (575) 322-6867, or email us at business@rabsbooks.com.
| Weight | 0.4 lbs |
|---|---|
| Dimensions | 8.9 × 5.9 × 0.7 in |
Description
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 alcohol
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.
An essential guide for those who seek healthy food for a healthy world.
Chelsea Green Publishing Company
Reviews
There are no reviews yet.