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Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
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Published:
Houghton Mifflin Harcourt 2016
Status:
Checked Out
Description

Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this "engagingly informative" guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn't be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on 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 travels across the regions of Italy to 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. "Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing."—Florence Fabricant, The New York Times "Marchetti elevates preserved food from the role of condiment to center stage."—Publishers Weekly

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
06/14/2016
Language:
English
ISBN:
9780544612358
ASIN:
B01GR0BNA2
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Citations
APA Citation (style guide)

Domenica Marchetti. (2016). Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. Houghton Mifflin Harcourt.

Chicago / Turabian - Author Date Citation (style guide)

Domenica Marchetti. 2016. Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. Houghton Mifflin Harcourt.

Chicago / Turabian - Humanities Citation (style guide)

Domenica Marchetti, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. Houghton Mifflin Harcourt, 2016.

MLA Citation (style guide)

Domenica Marchetti. Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. Houghton Mifflin Harcourt, 2016. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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        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.

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shortDescription

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...

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title
Preserving Italy
fullDescription

Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this "engagingly informative" guide (Elizabeth Minchilli, author of Eating Rome).

The notion of preserving shouldn't be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on 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 travels across the regions of Italy to 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.

"Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing."—Florence Fabricant, The New York Times

"Marchetti elevates preserved food from the role of condiment to center stage."—Publishers Weekly

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        March 21, 2016
        Italian cooking expert, journalist, and author Marchetti (Rustic Italian) shares her passion for Italian cuisine in 150 recipes dedicated to the ancient Mediterranean art of food preservation, which is still strong today among Italy’s families and agriturismo artisan producers. To “capture the flavors of Italy,” she offers traditional preservation techniques for canning, infusing, brining, bottling, and making sausage and cheese, concluding each chapter with time-honored, family-inspired recipes for soups, meats, pizza, bread, or sweet confections. Along with a full chapter on tomato sauces, there are recipes for spiked jams, fruits preserved in alcohol, seasoned salts, and vegetables under oil or vinegar. A citrusy mint syrup can be enjoyed atop a chocolate chip cake or in a vibrant cocktail. There’s a guide to safety essentials in canning, required tools, and a look at modern pressure canning. Family food memories are highlighted throughout. In this “tribute to the many wonderful ways Italians put up food,” cooks are invited to save the taste of Italian produce on their pantry shelves. Marchetti elevates preserved food from the role of condiment to center stage.

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Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
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Houghton Mifflin Harcourt
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