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Piquant, Pungent, Puckery…Perfect! Celebrate National Pickle Day

November 14th is National Pickle Day, and to help you celebrate we’ve put a selection of books on sale full of pickling and preserving recipes that range from simple, dill-scented cucumber pickles to funky, lacto-fermented salsa, and much more.

Pickling is an ancient method of preserving fresh food — especially vegetables. Salts draw out moisture and encourage bacteria that turn things tangy instead of terrible.

Your growing season is probably over by now (except for you lucky warm-climate readers whom we here in Vermont have already started to envy, and will not stop until mud season dries up next May!) but if you put up some pickles this summer they’re probably perfect by now.

So pop open a mason jar of dilly beans or a can of corn relish and peruse our pick of pickling books! All of the books below will be on sale until November 20.
Reg. Price: $39.95 Sale Price: $25.97
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World Sandor Ellix Katz has been called many things, fermentation guru, “Sandorkraut”, cultural revivalist — and Prince of Pickles. The Art of Fermentation, Sandor Katz’s encyclopedic and inspiring guide to all things tangy and alive, will teach you everything you need to know about pickles and other ferments. If you live in Portland, Oregon, head down to Powell’s tomorrow to meet the prince in person! More information on this National Pickle Day event, here. .
Preserving Food
Reg. Price: $25.00 Sale Price: $18.75
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. .
WF cover image
Reg. Price: $34.95 Sale Price: $22.72
Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm Is the produce aisle seeming a little too tame lately? Mass-produced tomatoes with no flavor, kale greens tough from spending days in a truck, the same old broccoli again and again. Wild Flavors delivers exactly what its title promises. Chef Didi Emmons spent a year visiting Eva Sommaripa’s farm, which provides fresh greens, herbs — and vegetables commonly known as weeds — to Boston restaurants. Calaminth, purslane, arugula flowers? Pure, yummy magic. .
Glorious Glut cover image
Reg. Price: $24.95 Sale Price: $18.71
Making the Most of Your Glorious Glut: Cooking, Storing, Freezing, Drying & Preserving Your Garden Produce Making the most of your Glorious Glut is the answer to the perennial problem of an over-abundance of wonderful fruit and vegetables. From cucumbers to spinach, tomatoes to runner beans or blackcurrants to plums, most gardeners will recognize the sinking feeling that creeps over you when you realize you have had such a good harvest that you cannot actually face picking, cooking or eating any more. Even if you haven’t grown them yourself, it is easy to end up with too many fruits or vegetables after just one visit to the local pick-your-own center or a trip to a country hedgerow. . (Photo Credit: Steve Adams, via Julia Usher)

From Farm-to-Table to Farm-to-Everything

No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from hospital and office cafeterias to elementary schools and fast-casual restaurants.Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Today, most of the food consumed in […] Read More

The Three Cs of Farm-to-School

Most people know about the three “R’s” – reading, writing, and arithmetic. But, have you heard about the three “C’s”?If you, or your kid, is at a school that takes part in the Farm-to-School movement, then you may already know about them.October is National Farm-to-School month, and in their book Farm to Table, authors Darryl […] Read More

Redefining Regional Cuisine: Black Trumpet Chef & Author Evan Mallett

Whether at home or in a restaurant, chefs must rely on fresh, seasonal ingredients to fuel their creativity in the kitchen.At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and […] Read More

Recipe: Apple Kimchi

Looking for a new way to feast on the premiere fruit of the Fall? Try Apple Kimchi.At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, […] Read More

Sandor Katz on Reviving His Cult Classic Wild Fermentation

Why would you update what is arguably, a classic book on fermentation?That’s the first question put to author Sandor Ellix Katz by Senior Editor Ben Watson, and rightly so. Sandor’s Wild Fermentation has long been viewed as the starter kit for thousands of fermentation experiments around the country, if not the world.This August, however, Sandor […] Read More
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