If you're a dedicated gardener you probably know about hot-water-bath canning and pickling, but there are many other ways to preserve the bounty of your harvest so it will last the whole year. This set combines a classic book on food preservation with a new book on gardening that includes some innovative preservation methods.
Unlike most books on putting up food, Preserving Food without Freezing or Canning doesn't assume that you will boil or freeze your vegetables and fruits. It 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 more nutritious and energy efficient. As Eliot Coleman says, "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."
The Resilient Gardener is both a conceptual and a hands-on gardening book, and is suitable for gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years.