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

More than 250 easy and enjoyable recipes!
"The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."―Deborah Madison
Over 100,00 copies sold!
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 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.
Inside, you’ll learn how to:
Preserve without nutrient loss