Preserving Food without Freezing or Canning : Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Paperback
- Format: Paperback
- Pages: 208 pages, Black and White Illustrations
- Publisher: Chelsea Green Publishing Co
- Publication Date: 04/04/2007
- Category: Preserving & freezing
- ISBN: 9781933392592
Showing 1 - 3 of 3 reviews.
Review by EvaElisabeth
This book is amazing, it has traditional recipes for preserving foods ranging from root cellaring to preservation in oil. A gem.
Review by septuagesima
A collection of personal recipes and traditional food preservation methods. The book is not only a collection of methods and techniques, but a book of traditional food lore. The introductory pages discuss the need and utility of preserving the lore of food preservation; a distinction between traditional and modern methods; and the story of how this book came to be written.Following an introduction on preservation, the cautions, and general ideas behind the methods; each chapter begins with a short description of the general method under consideration-along with cautions. The rest of each chapter consists of recipes and lore about specific foods preserved in the method under discussion.The chapters cover: types of and uses of root cellars; drying foods; lactic fermentation; preservation in oil; salt (and salt brining); sugar; preserves; sweet-and-sour preserves; and the use of ethanol for food preservation.The closing chapter is a chart about how to choose the best method for a particular food. The book has nice illustrations and great layout. It is well supplemented with a thorough index to make any recipe immediately available.
Review by Sundownr
A brilliant food preservation resource!