Preserving Italy : canning, curing, infusing, and bottling Italian flavors and traditions / Domenica Marchetti ; photography by Lauren Volo.
Material type: TextPublisher: Boston : Houghton Mifflin Harcourt, [2016]Description: 304 pages ; 24 cmContent type:- text
- unmediated
- volume
- 9780544611627 (trade paper)
- 0544611624 (trade paper)
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | NonFiction | 641.5945 M317 | Available | 33111008432409 |
Enhanced descriptions from Syndetics:
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.
Includes bibliographical references and index.
Safety -- Water-bath canning -- Pressure canning -- Foods preserved in oil -- Foods preserved in vinegar -- Sweet preserves : conserves, jams, jellies, marmalades -- Tomatoes and sauce -- Infused oils, vinegars, and condiments -- Fresh cheeses and simple cured meats -- Syrups, liqueurs, and fruits preserved in alcohol -- Confections.
Abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Beyond canning and pickling, this 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.