Preserving Food Without Freezing or Canning

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

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.

Terre Vivante, located in south-central France, is a place where people have tried to "get it right," to demonstrate that food can be grown without toxic chemicals, disruptive machinery, and waste.

Author: The Gardeners & Farmers of Terre Vivant; New Foreword by Deborah Madison, First Edition Foreword by Eliot Coleman
Paperback / 224 pages

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