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


Overview - 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.
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More About Preserving Italy by Domenica Marchetti; Lauren Volo
 
 
 
Overview
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.


 
Details
  • ISBN-13: 9780544611627
  • ISBN-10: 0544611624
  • Publisher: Houghton Mifflin
  • Publish Date: June 2016
  • Page Count: 304
  • Dimensions: 9 x 7.5 x 0.9 inches
  • Shipping Weight: 1.6 pounds


Related Categories

Books > Cooking > Methods - Canning & Preserving
Books > Cooking > Regional & Ethnic - Italian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-03-21
  • Reviewer: Staff

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. (June)

 
BookPage Reviews

Cooking: Sharing the bounty

We live in interesting gastronomic times—we’ve gotten far more savvy and adventurous with flavor, which has introduced us to all sorts of ethnic cuisines. But we’ve also gotten pickier about where our ingredients come from, and many of us aim to eat in a sustainable way that accommodates our vegan, vegetarian and gluten-free friends. So throwing together a potluck meal has become a bit trickier. Kristin Donnelly, a former editor at Food & Wine and a fan of the informal fun of the potluck dinner, offers us a repertoire of dishes that travel well, hold up and will impress friends, foodies and ordinary folks alike. Modern Potluck, her debut cookbook, starts with snacks like Smoked Fish-Onion Dip, ends with sweets like a Peach-Blueberry Slab Pie and covers everything in between—from Flank Steak Lettuce Cups and Tomatillo Pulled Chicken to Caramelized Kimchi Corn Bread and Coconut-Roasted Squash Wedges. The 105 recipes also include plenty of make-ahead advice. 

A PIECE OF CAKE
We used to bake cakes, but now, with Caroline Wright’s clever, creative approach, we build them. You’ll still mix ingredients and put pans in the oven, but the end result will be a magical combo of batter, syrup and frosting. All of the practical how-tos are gathered in Cake Magic! Mix & Match Your Way to 100 Amazing Combinations. First you’ll feast your eyes on full-color photos of 100 luscious cakes in all their frosted glory, and the recipes follow: the batters—all of them are based on a super-easy, homemade 5-ingredient cake mix; the syrups—the sweet secret to enhancing and intensifying a cake’s flavor; and topping it off, the frostings and the “extra-somethings” that add a final flourish. It’s all fabulous fun, from a subtly elegant Sweet Cream Cake to a tangy Triple Citrus Cake, an Irish Coffee Cake or a divinely rich, chocolate-through-and-through Best Blackout Cake. 

TOP PICK IN COOKBOOKS
Preserving food knows no geographic boundaries; every culture and country has its own traditions for storing Mother Nature’s seasonal bounty. So it’s no surprise that the Italians, who excel at all things culinary, are masters of the art and craft of putting food by. Domenica Marchetti, author of six Italian cookbooks and a devoted practitioner of home preserving, puts her passions together in her latest, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. It’s the perfect guide to a DIY Italian pantry stocked with home-brined olives, pickled zucchini, mixed grilled mushrooms in oil, mixed nuts in honey, sweet jams, pale gold bottles of limoncello and, of course, a variety of red tomatoes: whole, sun-dried, pureed or turned into an intense, savory paste. Marchetti also includes recipes and detailed directions for making fresh cheeses and simple cured meats—think buttermilk ricotta, pancetta and guanciale. Each chapter has suggestions on how to use what you preserve, and there’s all the necessary info on safety. Conserve, preserve and enjoy!

 

This article was originally published in the August 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews