More than just a cookbook, this informative guide to food-preservation techniques discusses methods such as fermentation, curing, pickling, and canning, along with related information from allied fields of knowledge. Specifically designed for ease of use by anyone-homemaker or professional chef and everyone in between- this encyclopedic handbook explores how food preservation has greatly impacted human survival. Full of techniques, tips, and enthusiasm for pickling, recipes include a variety of chutneys and sauces as well as pickles and relishes.
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From the Inside Flap
"This cookbook puts a dazzling array of foods often thought of as mere condiments front and center, within reach of even those home cooks with basic skills, limited time, and access to simple ingredients." --McHenry County Woman Newspaper Specifically designed for ease of use, this informative manual presents a variety of delectibly homemade pickles, chutneys, sauces, and relishes. Recipes such as the mouth-watering Hot Indian Apple Chutney and Honey Sweet Eggplant Nuggets are amongst need-to-know instructions. Valuable tips and tricks every preserver should know are also found throughout the book. Learning to use the pickling processes documented, the reader learns that food preservation has greatly impacted human survival by extending the shelf life of the foods we eat. This idea is explored through a wide array of subjects, such as chemistry, history, and horticulture. Each chapter contains discussions of various methods of processing, including the popular rolling-water bath and low-temperature pasteurization. Also offered are easy-to-follow definitions and comparisons of various preservative techniques such as pickling, fermenting, and agro-processing. Information covering the all-important aspects of pH levels in foods and how to measure them is also incorporated into this well-written and researched encyclopedic guide. [BACK FLAP] Beverly Ellen Schoonmaker Alfeld is a scientist, chef, artist, and ethnobotanist who has completed the school of instruction in food processing prescribed by the Food and Drug Administration. She writes a regular column for Fruit and Gardener Magazine. Alfeld has more than two decades of experience in elementary, high-school, university, and junior-college classrooms. She is a member of the Daughters of the American Revolution and the founder of the Donald L. Schoonmaker Scholarship Fund. She also works as an advocate for special-needs children. Alfeld is the author of The Jamlady Cookbook, also published by Pelican.
From the Back Cover
"I have been a lifelong connoisseur of fruits and vegetables that have become condiments, food that has evolved into another form of itself over time. Bev Alfeld shows her reader how to add pizazz to food, as pickling enhances the essence of an ingredient. This book offers a myriad of exciting concepts--food preservation, the history of self-survival through fermentation, the field of culinology, and of course, healthy food education. Bev Alfeld, also known as the "Jamlady," offers essential information for the gardener, professional chef, nutritionist, food historian, farmer, food scientist, and "pickler" in all of us. This book reveals an ancient culinary art and contemporary techniques. Everyone needs a copy of Pickles to Relish." --Charlie Trotter, owner, Charlie Trotter's Restaurant
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Something for everyone in this amazing book!,
This review is from: Pickles to Relish (Hardcover)
Pickles to Relish
If you are an adult or a kid or ever eaten a pickle or wanted a relish, chutney, etc. to add zest to your food and enhance your life, don't waste any time in reading this multi-faceted book. As the author Beverly Ellen Schoonmaker Alfeld notes, "not all the recipes are canning recipes." You can also refrigerate and freeze the many tasty delights. What could be better than a "pickled green walnut on a filet mignon", to "Hot Crocodile Chutney" or "Hot Beekeepr's Relish to zip up your life, health and make you feel good! You'll get insight to a better way of life if you read this book and adopt some of the "Jam Lady's sage advice on everything from one's lifestyle to instructing your kids to give them a more meaningful existence on how and where our food comes from! You will be instructed on how to make a simple pickle, relish, chutney, sauce and a whole lot more. You will be given the history of many foods. There is valuable data included throughout the book. There is verything from the pH of foods, instructions on proper labeling, listings of stores, pickle events, proper canning techniques, safeguards, and how you can modify a recipe like corn relish and make it "extra hot to "not so hot". Information is given about the myriad of sweetners that can be selected for the recipes. There are recipes that don't need any sweetener for people that are intolerant. There is extensive information throughout the book in the form of pictures,charts and appendixes. I highly recommend the "Jam Lady's PICKLES To RELISH book. You will be enriched.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Tantalizingly Tasty,
This review is from: Pickles to Relish (Hardcover)
Alfeld does it again with another book that not only educates you, but also inspires you. Pickles to Relish is another must-have for canners, home cooks and experts alike.
Beverly Alfeld is an educator, horticulture expert, and cookbook author. Having completed the school of instruction in food processed by the Food and Drug Administration, she is the perfect candidate to pen a cookbook about how to pickle food without fear of contamination. Pickles to Relish is a comprehensive guide to educating new people, as well as experienced cooks in the art of food preservation. With Alfeld's knowledge on the processing method, you too will feel confident as you embark on your latest culinary adventure. With pickles, relishes, chutneys and sauces, not only will you learn how to preserve food but you will discover numerous recipes worth trying. Included in this book is a pH guide, a resource guide and also where to go to share your love of pickles with other picklers! Pickles to Relish is also beautifully photographed by seasoned photographer, Jim Smith. His work has been featured in advertising, books, hotels and in fine art stores. Some of my favorite recipes I tried from this book are: Jamlady's Bunny Relish, Spicy Pickled Blueberries and Basic Pumpkin Chutney. With the holidays approaching, pick up a copy of Pickles to Relish. During these harsh economic times, growing our own food is practical, as well as more healthful. Then, you can utilize your bumper crops in a more creative fashion and will have some lovely gift ideas too! By the way, even Charlie Trotter gives his kudos to this gem! Other titles by this author: The Jamlady Cookbook.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
A Book to Relish,
This review is from: Pickles to Relish (Hardcover)
When I read the play on words in the title of Pickles to Relish I suspected that this was not a dull canning book. I was sure of it when I saw the striking cover photo with the most beautiful array of pickles I've ever seen! No basic Farm Extension Service canning guide here; no, this book overflows with creative ideas and recipes. There are, of course, the standards such as bread and butter pickles, kosher dills, and sweet pickle relish; but then there are instructions for pickled nuts, pickled bananas (Who knew you could do that?), pickled eggs, pickled mushrooms with shrimp, as well as a variety of chutneys and relishes.
Author Beverly Ellen Schoonmaker Alfeld includes historical and scientific notes about pickled food as well as complete how-to instructions. Furthermore, she has put the crucial text in bold print so that a reader in a hurry can go through the book and read only what is highlighted or a reader with more time can read the details of the entire text. Even though there are color photographs every few pages, I found myself wishing there were more. They are not needed for clarity of the recipes, but they do show just how scrumptious the pickles and relishes can look. One aspect of this book that I particularly liked was the way Alfeld occasionally suggests ways to use pickles other than the obvious relish tray. For example, fill endive leaves with red pepper relish, lobster meat, basil, and a squeeze of lemon juice. Make a dip by topping sour cream with a fruity tomato chutney. Or use a pickled kumquat to garnish a flute of champagne. Interesting, fun, and instructive. I relish Pickles to Relish.
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