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Preserving Italy [Epub] ❧ Preserving Italy By Domenica Marchetti – Capture the flavors of Italy with than 150 recipes for conserves pickles sauces liueurs infusions and other preserves The notion of preserving shouldn’t be limited to American jams and jellies and i Capture the flavors of Italy with than recipes for conserves pickles sauces liueurs 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 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 liueurs and even a few confections plus recipes for finished dishes so you can savor each treasured jar all year long .

10 thoughts on “Preserving Italy

  1. Mary Mary says:

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

  2. Jean Jean says:

    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

  3. Kathy Kathy says:

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

  4. Angela Angela says:

    Great gift ideas

  5. Laura Laura says:

    Everything looks amazing My mother made the mint chocolate chip cake and it was delicious

  6. Laura Laura says:

    than just pickles and jams this book looks at a range of perserving methods especially interesting are the oil methods and the boozy sour cherries and lemonchello

  7. Pat Rizzi Pat Rizzi says:

    Preserving Italian Great book Lots of usable recipes I will buy the hard copy and add it to my collection of favorite recipe books

  8. Pixie Pixie says:

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

  9. Jenn Ballmann Jenn Ballmann says:

    This book was sent to me by Houghton Mifflin Harcourt for review purposes As always all opinions are my ownI'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 applesauce and preserves Fortunately there has been no shortage of books coming out this summer that are dedicated to the art of canning and preserving I've been lucky enough to thumb through a number of them but I haven't seen anything uite like Preserving Italy by Domenica Marchetti This isn't your typical canning book which focuses on water bath or pressure canning it covers some of the staples you would expect like fruit preserves and seasoned vinegars but has whole chapters dedicated to making your own cheese sausage and even liueur Then it tosses you a curve ball like how to cure your own olives I had no idea you could do that at home so it's really inspired me to push the boundariesWhat I enjoy even about this book is the fact that there are so many tips on how to use what I've preserved to create a delicious meal That's something I find myself often struggling with so it's nice to know that if I make a batch of lemon olive oil it isn't going sit around I can drizzle it over vegetables or potatoes use in spaghettini al limone or combine it with citrus salt and baked trout for a real feastI've always had a weakness for Italian food but if I'm not careful I may find it taking over my pantry There isn't a single recipe in this book I wouldn't try and many of the recipes I've tried so far have uickly become pantry staples I can't live without If you're interested in canning preserving or Italian food this is one cookbook you won't want to missRecipes You Should TrySour Cherry Spoon FruitBitter Citrus MarmaladeBrandied Chestnut Cream JamGreen Tomato PreservesSmall Batch Tomato SauceOven Dried TomatoesButtermilk RicottaSweet Italian SausageLemon Olive OilCuring Olives salt cured and brine curedTropea Onion Jam

  10. Catherine Catherine says:

    I pulled uite 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

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