Table of Contents
Foreword to the second edition IN THE PRESENCE OF THE PAST by Deborah Madison
Foreword to the first edition THE POETRY OF FOOD by Eliot Coleman
Preface HOW THIS BOOK CAME TO BE
Introduction PRESERVATION WITHOUT NUTRIENT LOSS
Chapter 1 PRESERVING IN THE GROUND OR IN A ROOT CELLAR
Chapter 2 PRESERVING BY DRYING
Chapter 3 PRESERVING BY LACTIC FERMENTATION
Chapter 4 PRESERVING IN OIL
Chapter 5 PRESERVING IN VINEGAR
Chapter 6 PRESERVING WITH SALT
Chapter 7 PRESERVING WITH SUGAR
Chapter 8 SWEET-AND-SOUR PRESERVES
Chapter 9 PRESERVING IN ALCOHOL
Appendix WHICH METHOD FOR PRESERVING EACH FOOD?
INDEX
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