About this title: 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 futurecelebrating 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 ...
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Note: This is a general synopsis. Each listing is described below.
Binding: Softcover
Publisher: Chelsea Green Pub Co
Date Published: 2007-04-04
ISBN-13:9781933392592ISBN:1933392592
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781933392592. read more
Edition: Illustrated.
Binding: Trade paperback
Publisher: Chelsea Green Publishing Company
Date Published: 2007
ISBN-13:9781933392592ISBN:1933392592
Description: New. No dust jacket as issued. Brand New! Support Radical Independent Pacific Northwest Booksellers! Trade paperback (US). Glued binding. 197 p. Contains: Illustrations. Audience: General/trade. with a new foreword by Deborah Madison The Essential Guide to Preserving Nutritious Food 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 ... read more
Binding: Paperback
Publisher: Chelsea Green Pub Co
Date Published: 2007
ISBN-13:9781933392592ISBN:1933392592
Description: New. 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 futurecelebrating traditional but little-known French technique... read more
Binding: Trade paperback
Publisher: Chelsea Green Publishing Company, White River Junction, VT
Date Published: 2008
ISBN-13:9781933392592ISBN:1933392592
Description: New. No dust jacket as issued. Trade paperback; glued binding. 197 p. Contains: illus., index. read more
"It was great to read about traditional methods of preserving foods! Sun dried tomatoes and garlic in oil sounds like something I might try this summer."
"There were many interesting recipes, and the drying section was slightly helpful. But as for all of the other methods - I'd hesitate to try any of them without more info or someone who has actually tried them. These recipes and techniques were gathered in France, but had not been tried by the author. In fact, she recommends other, more comprehensive food preservation books such as "Putting Food By" or "Root Cellaring." Has anyone buried veggies in the backyard and dug them up for use in the winter? Put green beans in a brine and let it ferment? I'd love to hear about it!"
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