<p><b><i>Nature's way of storing fruits, vegetables and preserves.</i></b></p><p>Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.</p><p>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.</p><p><b><i>The Root Cellar Book</b></i> 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.</p><p>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:</p><li>Classic leek and potato soup<br><li>Golden puffed potato puddings<br><li>Maple pecan crumble apple pie<br><li>Classic carrot cake<br><li>Spiced pear butter<br><li>Three-onion relish</p><p>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.</p>