Preserving Food without Freezing or Canning by The Gardeners and Farmers of Centre Terre Vivante
Two thumbs way up.
Full title is Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante
A collection of personal recipes and traditional food preservation methods. The book is not only a collection of methods and techniques, but a book of traditional food lore.
The introductory pages discuss the need and utility of preserving the lore of food preservation; a distinction between traditional and modern methods; and the story of how this book came to be written.
Following an introduction on preservation, the cautions, and general ideas behind the methods; each chapter begins with a short description of the general method under consideration-along with cautions. The rest of each chapter consists of recipes and lore about specific foods preserved in the method under discussion.
The chapters cover: types of and uses of root cellars; drying foods; lactic fermentation; preservation in oil; salt (and salt brining); sugar; preserves; sweet-and-sour preserves; and the use of ethanol for food preservation.
The closing chapter is a chart about how to choose the best method for a particular food.
The book has nice illustrations and great layout. It is well supplemented with a thorough index to make any recipe immediately available.