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

Name: Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
Brand: Harvest Publications
SKU: 9780544611627
Price: 16.99 USD
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Contributors:

Domenica Marchetti

Publisher:

Harvest Publications

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Methods, Regional & Ethnic, Individual Chefs & Restaurants

Book Topic:

Canning & Preserving, Italian

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2016-06-14

ISBN 13:

9780544611627

Weight:

1.6 lbs

Size:

9.00 x 7.50 x 0.90 inches

Pages:

304

Mint Condition +

product description

Description

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.

About the Author
DOMENICA MARCHETTI is the author of six cookbooks on Italian cooking. Her articles and recipes have been featured in The Washington Post, Food & Wine, Fine Cooking, Cooking Light, and Leite's Culinaria, among others.

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

Description

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