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Pickles to Relish [Hardcover]

By Beverly Ellen Schoonmaker Alfeld, Ron Couch (Foreward By) & Jim Smith (Photographer)
Our Price $ 21.21  
Retail Value $ 24.95  
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Item Number 427069  
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Item Specifications...

Pages   208
Est. Packaging Dimensions:   Length: 1" Width: 8" Height: 10"
Weight:   2.1 lbs.
Binding  Hardcover
Publisher   Pelican Publishing Company
ISBN  1589804899  
EAN  9781589804890  

Availability  0 units.

Item Description...
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.

Buy Pickles to Relish by Beverly Ellen Schoonmaker Alfeld, Ron Couch & Jim Smith from our Christian Books store - isbn: 9781589804890 & 1589804899

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Canning & Preserving   [97  similar products]
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Reviews - What do our customers think?
A Book to Relish  Oct 7, 2008
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.
Tantalizingly Tasty  Oct 5, 2008
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.
Pickles to Relish  Sep 26, 2008
A bushel of cucumbers freshly gathered from a local farm stand sent me to my cookbooks for pickle recipes. Whiling away an afternoon in experimentation, I realized I needed more direction to ensure a safe and delicious product. Jamlady's PICKLES TO RELISH was the resource I needed. Ms. Alfeld's book is totally portable and readable, complete with science and folklore. The recipes are easy to follow and produce delectable results. The step-by-step processing directions helped me to realize the vital steps I had missed in prior attempts to follow other recipe books. The pictures are beautiful and artistic in composition. Not only does Jamlady inform how to pickle vegetables and fruit in both basic and creative ways, she also suggests ways to integrate the results into meals. I can imagine taking this collection with me on my next plane trip for an enjoyable and informative read. This book also makes a wonderful gift. I recommend it to the novice as well as the seasoned pickler.
This Book Is A Mess  Sep 19, 2008
Was an editor involved in this book? If so, that person needs to hang their head in shame. What could have been a fascinating combination of culinary lore, food science, practical instruction, and history is a horrible mash of words alternating between boldface and regular print for no apparent reason. The recipes veer wildly between scientific precision and seat-of-the-pants variations. Oh, and recipes wander oddly across the page, again, mushed together as if paper were scarce. Photos are beautiful but often next to a completely unrelated recipe. Beginners beware! Experienced picklers might find this tome exciting, in the way that rickety wooden roller coasters are exciting.
Pickles, Relish, and Chutney  Jul 25, 2008
Beverly Ellen Schoonmaker Alfeld's Pickles to Relish is a lovely book containing a lot of recipes. It looks like a culmination of a life's work. There is liberal use of bold font, which makes my eyes go directly to those sections. Chapter 1 covers various aspects of the Processing Method such as pH meters, altitude conversion, reactive metals and avoiding problems. Chapter 2 Pickles, Power, and Agro-Processing discusses diverse historical pickle topics from Cherokees, Japanese Fermentation, Cassava, Food as Medicine, to Sumerian Beer. Chapters 3 to 5 are recipes for Relishes, Pickles, and Chutneys and Sauces. There are appendixes for Approximate pH of Foods, Information Guide and Annual Pickle Festivals or Events. There is also an Index. Not every recipe has a photo. There is at least one recipe with photos for several steps. The recipes look delicious. If you love pickling, you will defiantly want to add this book to your collection! KWR, Asst. Editor, Organic Family Magazine

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