{"product_id":"preserving-food-without-freezing-or-canning-traditional-techniques-using-salt-oil-sugar-alcohol-vinegar-drying-cold-storage-and-lactic-ferment","title":"Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Ferment","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFirst published in English in 1999 as Keeping food fresh.;With a new foreword by Deborah Madison--Cover.;Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eIn the presence of the past \/ Deborah Madison\u003cbr\u003e The poetry of food \/ Eliot Coleman\u003cbr\u003e 1. How this book came to be\u003cbr\u003e 2. Preservation without nutrient loss\u003cbr\u003e 3. Preserving in the ground or in a root cellar\u003cbr\u003e 4. Preserving by drying\u003cbr\u003e 5. Preserving by lactic fermentation\u003cbr\u003e 6. Preserving in oil\u003cbr\u003e 7. Preserving in vinegar\u003cbr\u003e 8. Preserving with salt\u003cbr\u003e 9. Preserving with sugar\u003cbr\u003e 10. Sweet-and-sour preserves\u003cbr\u003e 11. Preserving in alcohol\u003cbr\u003e 12. Which method for preserving each food?\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDeborah Madison\u003c\/b\u003e 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 \n\u003ci\u003eCooking Light\u003c\/i\u003e, \n\u003ci\u003eWilliams Sonoma's Taste\u003c\/i\u003e, \n\u003ci\u003eVegetarian Times\u003c\/i\u003e, \n\u003ci\u003eGourmet\u003c\/i\u003e, \n\u003ci\u003eFood and Wine\u003c\/i\u003e, \n\u003ci\u003eBon Appetit\u003c\/i\u003e, \n\u003ci\u003eGarden Design\u003c\/i\u003e, \n\u003ci\u003eFine Cooking\u003c\/i\u003e, \n\u003ci\u003eOrganic Style\u003c\/i\u003e, the \n\u003ci\u003eLA Times\u003c\/i\u003e, \n\u003ci\u003eOrion\u003c\/i\u003e, and others. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eEliot Coleman\u003c\/b\u003e has over fifty 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 \n\u003ci\u003eThe New Organic Grower\u003c\/i\u003e, \n\u003ci\u003eFour-Season Harvest\u003c\/i\u003e, and \n\u003ci\u003eThe Winter Harvest Handbook\u003c\/i\u003e, as well as the instructional workshop DVD \n\u003ci\u003eYear-Round Vegetable Production with Eliot Coleman\u003c\/i\u003e. 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWith over 250 delicious easy recipes, this canning and preserving cookbook offers techniques to store fruits and vegetables all year round without compromising their nutritional qualities. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around.\"--from the foreword by Deborah Madison\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eOver 100,00 copies sold!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThis essential guide to eating healthy food throughout the seasons introduces readers to traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition without freezing or boiling first. These superior methods are accessible for \"kitchen gardeners\" of all experience levels and are less costly and more energy efficient. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eInside, you'll learn how to: \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e- Preserve without nutrient loss \n\u003cbr\u003e- Preserve by drying \n\u003cbr\u003e- Preserve with oil, vinegar, salt, and sugar \n\u003cbr\u003e- Make sweet-and-sour preserves \n\u003cbr\u003e- Preserve with alcohol \n\u003cp\u003e\u003c\/p\u003eWith more than 250 recipes from contributors around the world accompanied by anecdotes and history, this comprehensive canning book is a must-read for those who seek healthy food for a healthy world. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"The methods here may well inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year round.\"--Eliot Coleman, author of \u003ci\u003eThe New Organic Grower\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eColeman, Eliot\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eEliot Coleman has over fifty 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 \u003cem\u003eThe New Organic Grower\u003c\/em\u003e, \u003cem\u003eFour-Season Harves\u003c\/em\u003et, and \u003cem\u003eThe Winter Harvest Handbook\u003c\/em\u003e, as well as the instructional workshop DVD \u003cem\u003eYear-Round Vegetable Production with Eliot Coleman\u003c\/em\u003e. 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Centre Terre Vivante\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2007-01-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Methods|Fermentation|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food|Preservation\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781933392592\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781933392592\u003c\/p\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Default Title","offer_id":51110235603222,"sku":"SP-9781933392592","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781933392592_spiral.png?v=1774948049","url":"https:\/\/lusper.myshopify.com\/products\/preserving-food-without-freezing-or-canning-traditional-techniques-using-salt-oil-sugar-alcohol-vinegar-drying-cold-storage-and-lactic-ferment","provider":"Lusperbooks","version":"1.0","type":"link"}