Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante Summary and Reviews
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Book Reviews of Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Book Review: Informative
Summary: 4 Stars
I don't think everyone will rush to try all of these techniques, but it is informative, interesting, and a refence for traditions of food storge which are fast disappearring. Some good ideas for using the produce after being preserved as well.Book Review: Irrelevant opening rhetoric
Summary: 3 Stars
I didn't need the rhetoric or theory of natural foods uber alles in the beginning, but the recipes are sound. YMMV - research carefully before you try anything in this book and don't use it as your only source.Book Review: Just a little bit of great information
Summary: 3 Stars
First quarter of the book is very promising and then transitions into a plain old nifty recipe book. I was expecting a more informative/instructional preservation manual than just recipes.Book Review: Love it!
Summary: 5 Stars
My wife and I are going through the book now. My grandmother was French/German and I remember seeing a lot of the methods described in the book used by her.
I'd highly recommend the book. I do, however, have a question and it concerns preserving corn with slaked lime. Though not stated the method implies the preservation of sweet corn. How would slaking be done with sweet corn? I've found plenty of information on using the method for field corn but nothing about sweet corn.
Other than that dangler the book is an excellent resource.
Book Review: Loved this book because of the historical and practical info.
Summary: 5 Stars
Each of the recipes is provided by, and credited to a specific person who has actually used the technique. The book was created by the Gardeners and Farmers of Terre Vivante in France and translated into English. Occasionally there will be a food or technique that is specific to France and doesn't translate well to the U. S., but, even then, it's interesting. The techniques covered include: Root cellering, drying ,lactic fermentation, preserving in oil, preserving in vinegar, preserving with salt, preserving with sugar, sweet-and-sour preserves, & preserving in alcohol. There are not many illustrations, but, the directions are so complete, that I didn't feel a need for them. I also, am an experienced cook. This might not be the book for the beginner.
I found this book as I was exploring information about fermentation in preparation for a class. My favorite fermentation book is WILD FERMENTATION by Sandor Ellix Katz. Both of these books are published by a wonderful small press, Chelsea Green, found at: [...]
Charli Vogt, RN, MN, MPH
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