16,10 €
Preserving Food without Freezing or Canning. Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Par : ,Formats :
Disponible dans votre compte client Decitre ou Furet du Nord dès validation de votre commande. Le format ePub protégé est :
- Compatible avec une lecture sur My Vivlio (smartphone, tablette, ordinateur)
- Compatible avec une lecture sur liseuses Vivlio
- Pour les liseuses autres que Vivlio, vous devez utiliser le logiciel Adobe Digital Edition. Non compatible avec la lecture sur les liseuses Kindle, Remarkable et Sony
- Non compatible avec un achat hors France métropolitaine
, qui est-ce ?Notre partenaire de plateforme de lecture numérique où vous retrouverez l'ensemble de vos ebooks gratuitement
Pour en savoir plus sur nos ebooks, consultez notre aide en ligne ici
C'est si simple ! Lisez votre ebook avec l'app Vivlio sur votre tablette, mobile ou ordinateur :
- Nombre de pages224
- FormatePub
- ISBN978-1-60358-179-0
- EAN9781603581790
- Date de parution04/04/2007
- Protection num.Adobe DRM
- Taille6 Mo
- Infos supplémentairesepub
- ÉditeurChelsea Green
Résumé
Discover more affordable and more energy-efficient methods for preserving food-without sacrificing nutrients!-in this classic food preservation book featuring 250+ recipes. 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 celebrating traditional but little-known French techniques for storing and preserving food in ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of food preservation methods that are less costly and more energy-efficient. Inside, you'll learn how to: Preserve without nutrient loss Preserve by drying Preserve with oil, vinegar, salt, and sugar Make sweet-and-sour preserves Preserve with alcohol As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food.
The poetic techniques produce .
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of food preservation methods that are less costly and more energy-efficient. Inside, you'll learn how to: Preserve without nutrient loss Preserve by drying Preserve with oil, vinegar, salt, and sugar Make sweet-and-sour preserves Preserve with alcohol As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food.
The poetic techniques produce .
A propos de Deborah Madison
24,53 €