Preserving Food Without Freezing or Canning

This amazing book from the Centre Terre Vivante in France outlines the many, many ways folks put food by before the advent of canning 200 years ago, and freezing less than a hundred years ago. Why use these methods?

[W]e believe that the traditional methods proposed herein are superior in every way: They preserve more flavor and nutritional content, are less costly, and use less energy.

All pluses in my book.

The Terre Vivante (Living Earth in English) gardeners and farmers have collected more than 500 methods and recipes for keeping food without freezing or canning, ranging from simply wiping oil on the rinds of winter squashes to my own favorite, lactic fermentation. It's not just for cabbage any more! (Or really, it never was.) You'll learn how to preserve cheeses in oil, pack green beans in salt, dry fruit, build a root cellar, and make dandelion wine (which Anhata and I did last year, very successfully I might add).

Anyone who's interested in food storage, the health benefits of traditional foods, saving money, or the "slow food" artisinal food movement would love this book.