I saw this in a garden catalog and had to have it: 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 The Centre Terre Vivante is an “ecological research and education center” locate in Southeastern France. They publish a magazine, Les Quatre Saisons du jardin bio and apparently, this book resulted when they asked their readership to send in recipes and techniques for traditional food preservation. There are intros by Deborah Madison and Eliot Coleman, and I can’t wait to…