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Preserving food without freezing or canning: traditional techniques using salt, oil, sugar, alcohol, drying, cold storage, and lactic fermentation

By: Terre Vivante.
Material type: materialTypeLabelBookPublisher: Vermont Chelsea Green Publishing 2006Description: xxi, 197 p.; ill. Includes index.ISBN: 9781933392592.Subject(s): Food preservation | Food and beverages | Preserving Food - Traditional techniquesDDC classification: 641.4 Summary: 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 flavour and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favour 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. https://www.chelseagreen.com/product/preserving-food-without-freezing-or-canning/
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Books Vikram Sarabhai Library
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Slot 1786 (2 Floor, East Wing) Non-fiction 641.4 T3P7 (Browse shelf) Available 201452

Originally published by Terre Vivante in 1992 from Paris
First published as Keeping food fresh in 1999

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 flavour and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favour 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.

https://www.chelseagreen.com/product/preserving-food-without-freezing-or-canning/

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