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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation
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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation

4.03  ·  Rating details ·  999 Ratings  ·  61 Reviews
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 f ...more
Paperback, 224 pages
Published April 4th 2007 by Chelsea Green Publishing (first published September 1st 1999)
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Doris Jean
I loved this book. It reviews some of the old traditional techniques for saving food which have been passed down for generations–until now, when this knowledge has been recently fading from our food culture. Big Food corporations have gradually usurped and replaced these methods with factory manufacturing and harsh laboratory chemicals at the expense of nutrients.

I liked the root cellar instructions for trench silos, steamer silos, hanging, drying, and barrel storage. This is done in tune with
Nov 25, 2013 rated it it was amazing  ·  review of another edition
Shelves: favorites, cookbooks
I checked this out from our public library and I'll definitely be purchasing a copy of my own. It is filled with various preservation techniques and recipes(except for freezing and canning) that were submitted to a gardening publication in France. Initially,I was mainly interested in the (lactic acid) fermentation section, but after reading through some of the preservation recipes for vinegar,salt,sugar and drying,that have been included,I decided I needed to add the title to my personal collect ...more
Nov 12, 2008 rated it really liked it
Recommends it for: Any you who is interested in Preparedness
Okay, this book is soooo fun! I now have raw lemons on my shelf in my cold food storage! Should be good for a "VERY LONG TIME" according to the book. No cooking, no juicing, no peeling! Oh my goodness it was so easy, it was a little scary! OK maybe I'm being a giddy little school girl, but I can't help but be excited by the prospect of a fresh lemons for cooking or just for eating when the famine comes!!!!!
This book teaches about Lactic Fermentation which is preserving foods with their own juice
Jen Hartley
Nov 11, 2007 rated it it was amazing  ·  review of another edition
Great ideas for preserving food without electricity. This book is truly traditional, in that it doesn't cover canning or freezing, unlike most other books on the market about preserving food. Right now I am experimenting mostly with drying food and lactic fermentation (just bought a crock and lid and have the first batch of sauerkraut going). I love the format of this book, drawing upon traditional European "peasant" knowledge-- makes me feel in touch with my ancestors, who probably knew all abo ...more
Sep 07, 2010 rated it it was amazing
A must have in my reference library. I'm anxious to try a number of recipes and storage techniques that go way beyond canning and freezing. The book talks about storage methods using salt, oil, sugar, alcohol, vinegar, drying, cold storage and latic fermentation.

Looking forward to trying this one, for example:

"Nasturtium Seed Capers,
Toward the of summer collect the green seeds from nasturtiums that have lost their blossoms. Put these in a jar along with dill leaves and a good white wine vinega
Mar 11, 2012 rated it it was amazing
These old-school, ancient recipes from the French gardeners and farmers of Terre Vivante are amazing. We've messed with canning and making preservers, but these recipes demonstrate the fundamentals of preserving in the ground, by drying, fermenting, with salt or with natural sugars. You can preserve food with very little energy input and also make something delicious that makes the time spent washing, peeling, straining whole fruits and veggies worthwhile. I borrowed this book, definitely will i ...more
Brad Belschner
Jan 18, 2010 rated it really liked it
Shelves: gastronomy
Sample recipes: rosehip jam with honey, sauerkraut made from whole cabbages, goat cheese in olive oil, green beans in a salt pot, apples dried with elderflowers, etc.

This book wasn't what I expected, but it's really good nonetheless. It's not a systematic guide to food preservation; it's simply an organized collection of family recipes. The French organic gardening magazine, "Les Quatre Saisons du Jardinage", asked its readers to contribute their traditional recipes for preserving fruits and veg
Jun 30, 2012 rated it it was amazing  ·  review of another edition
If you made *nothing* from this collection of recipes, it would still be 100% worth a read. Fascinating recipes from organic gardeners all over France, many of which offer details that reveal the origin of the method, something about their family history, the taste of the gardener, etc. You gotta love the recipes that start off with "First get a clean, regular-sized barrel..." a BARREL! Many methods of preservation are introduced, included root cellars, lacto-fermentation, jams, fruit-in-booze, ...more
Kathy Kenney
Jul 14, 2010 rated it it was amazing
Shelves: own
Can't wait to own this book and to try some of the recipes. there are many wonderful techniques in this book for preserving food without freezing or canning. I will definitely be trying some of them with my tomatoes and peppers harvest this fall. I have yet to try any of the recipes, but, unlike other reviewers, I have no fears about preserving food with the methods described in this book as humans have been using these methods WAY longer than refrigerators have been in existence.
Emily Mellow
May 09, 2011 rated it liked it
I really liked the emphasis on preserving nutrition and vitality in foods. I am definitely making sun-dried tomatoes this summer, and I'm going to try more lacto-fermented veggies, including pickles. There were a lot of good ideas, but sadly no pictures. All the ideas were sent in by readers, and some may be questionable. Still, a great way to preserve family recipes and local preservation customs.
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Deborah Madison is an American chef, writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.
More about Deborah Madison...