Centre Terre Vivante, 2007, 197 pp.
Formerly titled "Keeping Food Fresh" Compiled in France by 150 organic gardeners and recently translated into English, this is a collection of recipes for storing produce without canning, freezing, or other mechanical techniques. Included are drying, fermentation, root cellaring, pickling, preserving in wine, and other techniques used for generations that preserve food simply are as close to fresh as possible, and require no electricity.