Preserving Food Without Freezing or Canning
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Product Description
Product Description
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.
About the Author
Eliot has over 30 years experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower (Chelsea Green, 1989, revised, expanded second edition, 1995), Four Season Harvest (Chelsea Green, 1992, revised, expanded second edition, 1999) and The Winter Harvest Manual. He has contributed chapters to three scientific books on organic agriculture and has written extensively on the subject since 1975. He also wrote the foreward to Keeping Food Fresh: Old World Techniques and Recipes (1999), by the gardeners and farmers of Terre Vivant. During his careers as a commercial market gardener, the director of agricultural research projects, and as a teacher and lecturer on organic gardening he has studied, practiced and perfected his craft. He served for two years as the Executive Director of the International Federation of Organic Agriculture Movements and was an advisor to the US Department of Agriculture during their landmark 1979-80 study, Report and Recommendations on Organic Farming. He has conducted study tours of organic farms, market gardens, orchards, and vineyards in Europe and has successfully combined European ideas with his own to develop and popularize a complete system of tools and equipment for organic vegetable growers. He shares that expertise through his lectures and writings, and has served as a tool consultant to a number of companies. He presently consults and designs tools for Johnny's Selected Seeds. With his wife Barbara Damrosch, he was the host of the TV series Gardening Naturally on The Learning Channel. He and Barbara presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine. For more information visithttp://fourseasonfarm.com
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Most Helpful Customer Reviews
22 of 22 people found the following review helpful
Format:Paperback
This book is full of new recipes for preserving food without canning/bottling or freezing.
It explains all the different types of preservation: Salt, Oil,Sugar, Alcohol, Vinegar, Drying, Cold Storage and Lactic Fermentation. Each is covered in a separate chapter.
All the ingredients are easily obtainable but the idea is that you are preserving in times of glut so assumes you are growing your own or willing to go out foraging.
The recipes were compiled after a request to readers of a French Organic Gardening magazine produced recipes which had never been published before. The criteria for inclusion in this book is that the preserving is done as naturally as possible, maximum flavour and nutritional value are retained, methods are tested and easy, ingredients are whole or minimally processed and locally grown or gathered and as little sugar as possible is used. Try the sugar free jams!
It's entertaining to read as the text is in the first person so you feel the personality behind the recipe and many of the contributors personal comments are there even if there sometimes aren't that many instructions. This is the joy of it - if it doesn't need many instructions you can't go wrong. I've tried quite a few of the methods, including lactic fermentation and have a cupboard full of last summer's bounty and I haven't had anything going bad yet.
It explains all the different types of preservation: Salt, Oil,Sugar, Alcohol, Vinegar, Drying, Cold Storage and Lactic Fermentation. Each is covered in a separate chapter.
All the ingredients are easily obtainable but the idea is that you are preserving in times of glut so assumes you are growing your own or willing to go out foraging.
The recipes were compiled after a request to readers of a French Organic Gardening magazine produced recipes which had never been published before. The criteria for inclusion in this book is that the preserving is done as naturally as possible, maximum flavour and nutritional value are retained, methods are tested and easy, ingredients are whole or minimally processed and locally grown or gathered and as little sugar as possible is used. Try the sugar free jams!
It's entertaining to read as the text is in the first person so you feel the personality behind the recipe and many of the contributors personal comments are there even if there sometimes aren't that many instructions. This is the joy of it - if it doesn't need many instructions you can't go wrong. I've tried quite a few of the methods, including lactic fermentation and have a cupboard full of last summer's bounty and I haven't had anything going bad yet.
1 of 1 people found the following review helpful
Format:Paperback
This book is not only informative but is an interesting historical read for techniques that we considered old fashion with the advent of refrigeration. Now that we are looking at alternative energy saving, they may well come back into use.
1 of 1 people found the following review helpful
Format:Paperback
I was impressed with this book. All the recipes come from people who have used their methods of preserving, and learned them from their parents, etc. The directions are clear and simple. It is an American book, but the conrtents are actually from a group of people in France, real food lovers! We have made sourkraut and put some soft cheese in ashes to keep it for three months.
A lovely book
A lovely book
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