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 fresh edibles in ways that maximize flavor and nutrition.
Translated into English for the first time, 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. Tells how to use traditional techniques to preserve you food with salt, oil, sugar, alcohol, vinegar, drying and cold storage and lactic acid preservation.
As Eliot Coleman says in his foreword, food preservation 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.
In addition to offering methods of food storage that don't require modern conveniences, Preserving Food?offers more than 250 easy and enjoyable recipes.?
Author: The Gardeners & Farmers of Terre Vivante with foreword by Eliot Coleman 198 pages
Preserving Food Without Freezing or Canning 
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 fresh edibles in ways that maximize flavor and nutrition.