Pickles to Relish - Hardcover

Über die Autorin bzw. den Autor

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.

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"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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"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.

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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.