Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Paperback – Apr 4 2007
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About the Author
Deborah Madison 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 Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.
Eliot Coleman has over thirty 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 The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. 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.
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Top Customer Reviews
I've been looking for a long time for recipes that can bring back to simplicity and no "artificial additives".
This book has done that! And more!
With extra recipes for "rose hip jam"......how wonderful.....I'll be trying it!
And then to top it all off......"dandelion wine". Again.....how wonderful........I'll be trying it!
The biggest gift was how to make fruit jam WITHOUT sugar! That is what I've been looking for and with such great detailed explanations. Much appreciated.
Thanks for the sharing. This is a MUST have book for all of us "naturalists".
This is how they put up food to get them through the seasons.
Ever thought about letting tomatoes rot for a week ( stirred daily ), then putting them in a wine bottle with some salt and pepper, sticking it in a closet for a few months, pouring off the mold, then eating it? It is delicious, and I am still alive to tell the tale.
I'd recommend this book to anyone interested in preserving food, reducing energy usage, living and raw food ( uh... what's that term Kraft is marketing now... bioactive or something like that? ), and generally trying to do the right thing, not the easy thing.
This book is the one I ended up using most because, unlike cold storage (which was also an excellent book I'm sure to use eventually), it is not time consuming to set up. It also always surprised me with gems of recipes to do with produces I didn't plan on preserving for the winter (nasturtium capers, rosehips in all forms, wines of all kinds...). The little piece of story at the beginning of the chapters are inspiring and well written. The recipes come from around the world, it is not just the experience of the writer. This book is a gold mine for someone who has too much of a produce and no cold storage in place and it's easy and fast to use ; pop the book at the end in the index and check what you can do with your surplus of peppers!
I'm an avid urban farmer and this book has been huge help in making sure none of the harvest goes to waste. Many of the recipes require low or no energy, which is a concern that is often forgotten in the new food movement.
I'd recommend this for anyone who loves to garden and values the importance of whole, living, delicious foods.
Most recent customer reviews
Worse book ever...a waste of my hard earned money...zero star. Measuring /measurement was lacking, one is left to guess the amount. Read morePublished 1 month ago by Amazon Customer
This book is amazing. I have used it more than I thought I would in the fall when I have excessive amounts of produce to preserve. Read morePublished 2 months ago by als916
Lots I have never thought of for food preserving ideas. Fairly In depth.Published 7 months ago by SHEEPYGAL
A handy book that sends you right back to the basics of preserving foods, like how your grandma used to do it. Full of amazing information and is most definitely a keeper.Published 9 months ago by Tyson & Suz K.
Quirky little book on preserving. Some great ideas, some not so much but very interesting from a historical perspective. Read morePublished 14 months ago by Cathy Gill