“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.â€
—Charlie Trotter, owner, Charlie Trotter’s Restaurant
“This richly varied book is packed with recipes for experts, novices, scientists alike . . . But this is first and foremost a cookbook with an staggering assortment of carefully and simply written recipes.
— Inmamaskitchen.com
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives. From pickles and relishes to chutneys and sauces, the process of food preservation is thoroughly demonstrated.
Educating each person on how to safely preserve their own foodstuffs at home is the foundation of Pickles to Relish. Using this model, hundreds of easy-to-follow recipes, techniques, and tips for the home canner are presented. Also featured are in-depth explanations on how home-preservation can offer economic, social, and health benefits.
Its ease of use and wide array of information lends itself to a broad audience. From novice to professional chef, this guide is designed for use by anyone. Recipes that teach how to make pickles in plastic baggies for a single serving are alongside recipes with detailed pH instructions for the more difficult applications.
About the Author
Beverly Ellen Schoonmaker Alfeld is dedicated to educating home cooks on how to safely preserve their own foods. She is proud to have completed the school of instruction in food processing prescribed by the Food and Drug Administration. She has also completed advanced coursework in the fields of education, administration, and school law. Alfeld is the author of The Jamlady Cookbook, also published by Pelican.
Pickles to Relish
By Beverly Ellen Schoonmaker Alfeld
COOKING / Methods / Canning & Preserving
192 pp. 8 x 10
75 color photos Index
ISBN: 1-58980-489-9
EAN: 978-1-58980-489-0
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