Keeping Food Fresh

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 fresh edibles in ways that maximize flavor and nutrition. Translated into English for the first time, 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. Keeping Food Fresh offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients.

Author: Eliot Coleman (editor)
Publisher: Chelsea Green
Extra Details: Pictorial Card Covers 6 x 9 inches tall, 197 Pages,Illustrated with B&W artworks throughout.