Preserving Food without Freezing or Canning
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
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Contributions
- Deborah Madison (Foreword) - Contributor
- Eliot Coleman (Foreword) - Contributor
Publication
2007-04-04 - Chelsea Green Publishing
Language
English
Word Count
49,250 words, Guess
Page Count
197 pages
Physical Format
Paperback
Identifiers
- Open LibraryOL8814021M
- ISBN-139781933392592
- ISBN-101933392592
- OCLC Control Number122280218
- OCLC Control Numberpreservingfoodwi00madi
and 3 more
- Library of Congress Control Number2011507206
- Goodreads823761
- LibraryThing2564170
Classifications
- LCCTX601 .C64313 2007
Description
More than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients, this book is an essential guide for those who seek healthy food for a healthy world.
Subjects
Other Editions
- Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
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