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 to the future--celebrating traditional but little-known French techniques for storing and preserving edibles 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 methods that are superior because they are less costly and more energy-efficient.
As Eliot...
Typical books about preserving garden produce nearly always assume that modern -kitchen gardeners- will boil or freeze their vegetables and fruits....
