Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions by Domenica Marchetti
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- ISBN 10 0544611624
- ISBN 13 9780544611627
- Linked ISBNs
- 9780544612358 6/14/2016
- Published Jun 14 2016
- Format Paperback
- Page Count 304
- Language English
- Countries United States
- Publisher Houghton Mifflin
Publishers Text
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, classic giardiniera, 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’s amarene, 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.
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, classic giardiniera, 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’s amarene, 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.
Other cookbooks by this author
- Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style
- Ciao Biscotti: Sweet and Savory Recipes for Italy's Favorite Cookie
- Ciao Biscotti: Sweet and Savory Recipes Celebrating Italy's Favorite Cookie
- The Glorious Pasta of Italy
- The Glorious Pasta of Italy
- The Glorious Soups and Stews of Italy
- The Glorious Vegetables of Italy
- The Glorious Vegetables of Italy
- Italian Cookies: Authentic Recipes and Sweet Stories from Every Region
- Italian Cookies: Authentic Recipes and Sweet Stories from Every Region
- Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
- Rustic Italian: Simple, Authentic Recipes for Everyday Cooking
- Williams-Sonoma Rustic Italian: Simple, Authentic Recipes for Everyday Cooking
- Williams-Sonoma Rustic Italian: Simple, Authentic Recipes for Everyday Cooking (New & Updated Edition)
- Williams-Sonoma Rustic Italian: Simple, Authentic Recipes for Everyday Cooking (New & Updated Edition)
- Williams-Sonoma: Everyday Italian Cookbook: 90+ Favorite Recipes for La Cucina Italiana
