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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation Paperback – 1 May 2007

4.6 out of 5 stars 17 customer reviews

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  • Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation
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  • The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World
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Product details

  • Paperback: 224 pages
  • Publisher: Chelsea Green Publishing Co (1 May 2007)
  • Language: English
  • ISBN-10: 1933392592
  • ISBN-13: 978-1933392592
  • Product Dimensions: 15.3 x 1.6 x 22.9 cm
  • Average Customer Review: 4.6 out of 5 stars 17 customer reviews
  • Amazon Bestsellers Rank: 421,697 in Books (See Top 100 in Books)
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Product description

About the Author

Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others. Eliot Coleman has over thirty 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, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.



Customer reviews

4.6 out of 5 stars
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on 16 February 2011
Format: Paperback
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on 11 March 2014
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on 19 February 2012
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on 29 May 2013
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on 11 February 2012
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on 1 September 2013
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on 31 December 2012
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