The Preserving Food without Freezing or Canning cover
Pages:224 pages
Book Art:Black and white illustrations
Size:6 x 9 inch
Publisher:Chelsea Green Publishing
Pub. Date:April 4, 2007
ISBN:9781933392592

Preserving Food without Freezing or Canning

Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Foreword by Deborah Madison, Eliot Coleman
Availability: In stock

Paperback

$25.00

In stock


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.

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About Iidamaria van der Byl-Knoefel

Iidamaria van der Byl-Knoefel is an Instagram proponent (11.5k followers) of plant-based whole-food eating successfully and sustainably. She developed the symptoms of inflammatory arthritis – so badly she could hardly walk down stairs – while following what she had been told was a healthy diet and lifestyle. Appalled by the side effects she suffered with sulphasalazine (the main drug for rheumatoid arthritis) and determined to be drug-free for the pregnancy she was planning, she moved to the plant-based whole-foods diet that has left her completely free of inflammation. During her health journey she discovered the Paddison Program for Rheumatoid Arthritis which gave her a more systematic and research-based approach; her recipes support the Program and are used worldwide to make following it simple and enjoyable. Iida is an invited speaker at conferences on plant-based eating taking place in 2018 and 2019.

Books By Iidamaria van der Byl-Knoefel

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