"Nature's way of storing fruits, vegetables and preserves."
Whether as a way to manage challenging economic times or retain
a garden's bounty, root cellars are making a big comeback.
This book takes a fresh look at the art, science and romance of
building and stocking a root cellar. There are detailed illustrated
construction guides for making four different kinds of root cellars
that are functional and attractive. These include never-before-seen
models for apartment and condo dwellers and home owners without a
basement.
"The Root Cellar Book" provides technical information on using
photovoltaics (solar cells) and other energy technologies to
enhance a root cellar's performance and ecological sustainability.
It also includes must-know information on how to choose, store and
manage a supply of fruits, vegetables, nuts and preserves.
The book features 100 recipes that call for stored produce, many
of which also make use of the root cellar's specific environment,
such as sauerkraut and barrel-fermented dill pickles. These classic
dishes, many with new twists, include: Classic leek and potato
soup
Golden puffed potato puddings
Maple pecan crumble apple pie
Classic carrot cake
Spiced pear butter
Three-onion relish
Root cellars are the best natural way to store food, and this
book is the most complete and up-to-date reference available on
this time-honored tradition.
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