Product Description
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 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 foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 28 reviews)

A must have for everyone! by Delmont Day (Utah)

5 Stars
November 03, 2009
This is a must have for everyone who loves food and wants to preserve different meals. I have been giving to loveones as gifts.

Not practical, and possibly dangerous by Violet (Idyho!)

2 Stars
October 21, 2009
I've owned this book for a couple of years now, and I I've never used it. Why? Because the ideas in it seem rather half-baked. There are quite a few recipes that use oil, for example, which is NOT a safe way to preserve food for the home canner. The receipes are too simple and seem untested (most have the name of some French person who talks about "how we've done it," which just isn't enough for me). And the recipes that do sound safe don't sound tasty. One suggests leaving bread out to dry to form a kind of "toast" that will stay safe for months. Uh, I call that stale bread. Yuck. If you really want to get into fermenting food, try The Joy of Pickling. The author there seems to have actually tested the recipes.

Highly recommend by mrs b

4 Stars
October 04, 2009
I highly recommend to those of you who are looking for an alternative way of preserving food with less gas and electricity. I've been canning and freezing many years and I wasn't so happy about the amount of gas and electricity it requires. It gives you so many ideas and tricks but. not DETAILED recipes.

interesting book by Gregory A. Rittenhouse (Bellbrook, Ohio)

4 Stars
September 20, 2009
The book is very interesting. I've discovered some ways of preserving food I hadn't thought of. I don't know that a lot of it will apply to our current lifestyle, but may come in more handy in the future.

Very interesting by G. Smith (Lakewood, CO)

4 Stars
September 08, 2009
I haven't read the entire book yet, but it seems to give good details about the process of each food listed.

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