We just got a shipment of amazing books from Chelsea Green, publishers of books on the politics and practice of sustainable living. Among the gems are books on preserving food, natural heating, wind power, seed saving, and sustainable gardening and cooking.
My two particular favorites are Wild Fermentation by Sandor Ellix Katz, and Preserving Food without Freezing or Canning by the gardeners and farmers of Terre Vivant. Wild Fermentation covers a wild variety of topics, from kombucha to kim chi, beer making and mead, to sauerkrauts and miso. Katz doesn’t shy away from the health benefits, but unlike most that emphasize nutrition, Katz is a huge supporter of experimentation, making the book and it’s suggestions much more fun and playful than most canning or preserving books. Preserving Food without Freezing or Canning is a classic book on food preservation without nutrition loss. From burying cabbages in the winter, to building your own root cellars, to lactic fermentation of just about anything, this book will give you the understanding and foundation to feel more comfortable with food storage methods. Originally published as Keeping Food Fresh, this book was briefly out of print but had such a cult following that it was still selling on rare book sites for over $100!!
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By Sandor Ellix Katz
Preserving Food without Freezing or Canning
By The Gardeners and Farmers of Terre Vivant