The usual book on preserving garden produce assumes boiling or freezing vegetables or fruits will take place--but Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying,
Cold Stage, and Lactic Fermentation uses little-known French techniques for storing and preserving edibles, is newly translated into English for American audiences, and uses less costly methods featuring locally grown, minimally refined fruits and vegetables.
Student Rhiannon Brooker, 17, a hairdresser from Moreton, said: ``I'm just waiting for my lucky break and know these sessions will help me.'' The Out From The
Cold stage school run the sessions on a Saturday for juniors aged 5-12 and on a Sunday for 12-18-year-olds.