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 futureâ€”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.
- Paperback: 224 pages
- Publisher: Chelsea Green Publishing (April 4, 2007)
- Language: English
- ISBN-10: 1933392592
- ISBN-13: 978-1933392592
- Product Dimensions: 9 x 6 x 0.6 inches
- Shipping Weight: 12 ounces
About the Author
Centre Terre Vivante is an ecological research and education center located in Mens, Domaine de Raud, a region of southeastern France. Terre Vivante hosts courses on regenerative gardening and farming, renewable energy, and ecological building techniques. In addition to more than fifty books, Terre Vivante publishes the influential organic gardening magazine, Les Quatre Saisons du jardinage.Deborah Madison is author of best-selling cookbooks including The Greens Cookbook and Local Flavors: Cooking and Eating from America's Farmers' Markets.
Average Customer Review (133 customer reviews)
Good overview of basic food preservation, By Kyra_Athena 'Kyra_Athena'
May 7, 2008
For the most part, I really like this book. I have lots of ideas that I am dying to try when my garden starts to bear. I have a ceramic-invection cooktop so I am wary of putting a fully loaded 30 quart pressure cooker on top of it.I would consider purchasing an additional book if you are unfamiliar with food safety and home food preparation. I gathered that the contributors and the authors are aware of these practices, but did not really elaborate on them very much or stress crucial points necessary for food safety, like cross-contamination or not washing the vegetables well. The book does stress the importance of not using chlorine-treated water so it must be filtered in some way to remove it. Don't want to kill the good bacteria, I suppose.I'm not sure how well these concepts would work if you have a very small kitchen or don't have a keeping room or cellar. Instructions are given for digging out a small keeping area and topping it with a large flat...
Not for beginners, By Crumbley Mumphries
May 31, 2009
As some other folks have noted, this book is very much for people who already have some decent experience with food preservation. There are some interesting ideas but a complete lack of details and some just plain dangerous suggestions. For example, the notion that you can throw some raw garlic cloves into a bottle of olive oil and leave it to stew in the sun for several months is beyond irresponsible. If you don't know why I'm saying that, you shouldn't buy this book. Instead you should go google 'garlic in oil'.
Thrifty In The Truest Sense, By S. P. Bush
May 13, 2007
This is a really good reference, with discussions of fermenation and brining, that go beyond the superficial. Good recipies as well, we are now enjoying our salted lemons in salads and in other dishes. This would be in the top ten I would recommend for getting by in a pinch. Also they, for the most part require little or no gas or electric use.