{"product_id":"preserving-food-without-freezing-or-canning-traditional-techniques-using-salt-oil-sugar-alcohol-vinegar-drying-cold-storage-and-lactic-ferment-paperback","title":"Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Ferment - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCentre Terre Vivante\u003c\/b\u003e (Foreword by), \u003cb\u003eEliot Coleman\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWith over 250 delicious easy recipes, this canning and preserving cookbook offers techniques to store fruits and vegetables all year round without compromising their nutritional qualities. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around.\"--from the foreword by Deborah Madison\u003cbr\u003e\u003cbr\u003e\u003cb\u003eOver 100,000 copies sold!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThis essential guide to eating healthy food throughout the seasons introduces readers to traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition without freezing or boiling first. These superior methods are accessible for \"kitchen gardeners\" of all experience levels and are less costly and more energy efficient. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eInside, you'll learn how to: \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e- Preserve without nutrient loss\u003cbr\u003e- Preserve by drying\u003cbr\u003e- Preserve with oil, vinegar, salt, and sugar\u003cbr\u003e- Make sweet-and-sour preserves\u003cbr\u003e- Preserve with alcohol \u003cp\u003e\u003c\/p\u003eWith more than 250 recipes from contributors around the world accompanied by anecdotes and history, this comprehensive canning book is a must-read for those who seek healthy food for a healthy world. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"The methods here may well inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year round.\"--Eliot Coleman, author of \u003ci\u003eThe New Organic Grower\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDeborah Madison\u003c\/b\u003e 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 \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eWilliams Sonoma's Taste\u003c\/i\u003e, \u003ci\u003eVegetarian Times\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eFood and Wine\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eGarden Design\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, \u003ci\u003eOrganic Style\u003c\/i\u003e, the \u003ci\u003eLA Times\u003c\/i\u003e, \u003ci\u003eOrion\u003c\/i\u003e, and others. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eEliot Coleman\u003c\/b\u003e has over fifty 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 \u003ci\u003eThe New Organic Grower\u003c\/i\u003e, \u003ci\u003eFour-Season Harvest\u003c\/i\u003e, and \u003ci\u003eThe Winter Harvest Handbook\u003c\/i\u003e, as well as the instructional workshop DVD \u003ci\u003eYear-Round Vegetable Production with Eliot Coleman\u003c\/i\u003e. 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.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 24, 2007\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":50335840010477,"sku":"9781933392592","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0020\/8918\/9441\/files\/UNxD3k4ffk9781933392592.webp?v=1785051004","url":"https:\/\/www.webster.direct\/en-gb\/products\/preserving-food-without-freezing-or-canning-traditional-techniques-using-salt-oil-sugar-alcohol-vinegar-drying-cold-storage-and-lactic-ferment-paperback","provider":"Webster.Direct","version":"1.0","type":"link"}