Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

A real gem of a book, it captures the techniques and recipes of country folk in France, who for countless generations have made and preserved real food that tastes great. Lots of exquisite recipes that you won’t find in The Joy of Cooking! Whether you wish to improve your diet with better tasting home grown and preserved food today, or wish to arm yourself with tools to survive and thrive if/when the trucks stop delivering produce to your local Safeway, this is a fine book to have in your collection.