Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Dry... (Paperback)

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ITEM# 10475089
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    ITEM#: 10475089

    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. Eliot Coleman is the author of two best-selling gardening books, The New Organic Grower and Four-Season Harvest.

    Terre Vivante is a nonprofit association founded in 1980 to promote a way of life that is respectful of the natural environment. Until the early 1990s, Terre Vivante's main activity was the publication of an organic gardening magazine, Les Quatre Saisons du jardinage. Since 1994, with the creation of a remarkable ecological education center, the work of Terre Vivante has taken on new dimensions, including:

    • Construction of hands-on demonstrations of numerous ecological approaches to the challenges of daily hft, for instance energy-efficient buildings, organic gardens, and water-conservation methods
    • A range of projects intended to contribute to the revival of a rural region, after years of decline
    • Assistance and support for farmers and gardeners, particularly in the development of long-term plans to widen the popularity of ecological agricultural techniques

    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.

    Specs

    ISBN 9781933392592
    Genre COOKING / Methods / Canning & Preserving
    Format Paperback
    Pages 197
    Publisher Date 2007-04-04 00:00:00.0
    Publisher Chelsea Green Pub Co
    Copyright Year 2007
    Height 9.0 in
    Wdth 6.0 in
    Thickness 0.75 in
    Unit weight 0.75 lb
    Language English
    Subtitle Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
    Audience General/trade
    Authors Gardeners and Farmers of Centre Terr
    Dimensions 9.0x6.45x0.75
    Country of Origin United States

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    • Most Recent

    • Preserving Food Without Canning or Freezing
      Verified Purchase

      I was so excited to receive my purchase. The delivery was fast. This is one of my easiest on-line purchases. No surprises or disappointment here! Thank you

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    • old fashioned
      Verified Purchase

      The premises of the book intrigued me and the anecdotal style was entertaining but the hard information I sought was lacking. Good basic info and enjoyable read lacking in practical detail. If you are ordering it for info only ... better info in other sources, if you like a pleasant read with generalized info then enjoy.

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