Preserving Food without Freezing or Canning: Traditional Techniques |
by The Gardeners and Farmers of Centre Terre Vivante (Author), Deborah Madison , Eliot Coleman
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
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
Deborah Madison is author of best-selling cookbooks including The Greens
Cookbook and Local Flavors: Cooking and Eating from America’s Farmers’ Markets.
Paperback: 208 pages
Publisher: Chelsea Green Publishing (April 4, 2007)