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

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Read Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions Online Free - 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.  

Title : Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
Author :
Rating :
ISBN : 0544611624
Edition Language : English
Format Type : Paperback
Number of Pages : 304 pages


Jean rated it ★★★★★

November 07, 2016

I have yet to try any of these recipes in this book but can tell that they will be amazing. I love the different recipes listed. Not the usual yet not too unusual! There are many great options here that will entice one to get in the kitchen and try a few of these recipes.

Kathy rated it ★★★★☆

December 28, 2016

I loved all the tomato recipes and canning techniques and am anxious to try them.

Pixie rated it ★★☆☆☆

February 24, 2017

Just didn't do it for me. I'm more of a fermenter than a canner. If I go to the trouble to pickle something, I want it to have probiotics, not be quick pickled with vinegar. That's just me, though. You might love it. Short book, nice photos, author seems to know her stuff.

Jenn rated it ★★★★★

August 19, 2016

This book was sent to me by Houghton Mifflin Harcourt for review purposes. As always all opinions are my own. I've been canning my own food for years, but lately I've been stuck in a rut. All I seem to make these days are foods fit for the picky palate of an almost 5 year old—which means a lot of...

Catherine rated it ★★★★☆

August 06, 2016

I pulled quite a few recipes to try… some unusual ones like homemade almond paste and mint syrup. I probably don’t need a third version of Spaghetti al la Carbonara or a fourth recipe for slow-roasted tomatoes, but I saved those, too.

Mary rated it ★★★★★

September 22, 2016

I love preserving food and making liqueurs especially following Italian traditions. Ms Marchetti gives a wide range of techniques for a variety of preserves. I enjoyed the stories she intersperses throughout the chapters. Can't wait to try some of her recipes.

Diane rated it ★★★★☆

July 05, 2016

Good book, interesting reading. Have already used a couple recipes.

KC rated it ★★★★☆

June 29, 2016

Enjoyed and can't wait to try Sweet and Sour Roasted Pepper with Capers.

Rebecca rated it ★★★★☆

August 27, 2016

very interesting recipes but it needed more pictures.

Nick rated it ★★★★☆

March 04, 2017

The recipes on olive oil preservation and fruit preserved in alcohol were of particular interest. Great recipes that suggest uses for preserves were welcome, too. Highly recommended.

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