Preserving Italy: Canning, Curing, Infusing, And Bottling Italian Flavors And Traditions

June 14, 2016|
Preserving Italy: Canning, Curing, Infusing, And Bottling Italian Flavors And Traditions by Domenica Marchetti
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Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves

The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classicgiardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s in-person travels across the regions of Italy as well as the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’samarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.
 

DOMENICA MARCHETTI is the author of six cookbooks on Italian cooking. Her articles and recipes have been featured inThe Washington Post,Food & Wine,Fine Cooking,Cooking Light, and Leite’s Culinaria, among others.  
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Title:Preserving Italy: Canning, Curing, Infusing, And Bottling Italian Flavors And Traditions
Format:Paperback
Product dimensions:304 pages, 9.13 X 7.5 X 0.85 in
Shipping dimensions:304 pages, 9.13 X 7.5 X 0.85 in
Published:June 14, 2016
Publisher:Houghton Mifflin Harcourt
Language:English
Appropriate for ages:All ages
ISBN - 13:9780544611627

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