By the gardeners & farmers of Terre Vivante, with foreword by Eliot Coleman
Traditional but little-known French artisanal methods and recipes of food preservation that preserve more flavor and nutritional content, are less costly, and use less energy.
250 recipes encompass eight preservation methods (excluding freezing and canning) including drying, preserving whole in the ground or cellar, drying, lactic fermentation, salting and preserving in oil, vinegar, alcohol and sweet-and-sour, and with sugar. Highly recommended.
Softcover. 224 pages. Chelsea Green Publishing, 2007. 6 x 0.6 x 9.1 inches.