Preserving Italy : canning, curing, infusing, and bottling Italian flavors and traditions
(2016)
Nonfiction
Book
Call Numbers:
641.5945/MARCHETTI,D
Availability
Details
PUBLISHED
Boston : Houghton Mifflin Harcourt, [2016]
DESCRIPTION
304 pages ; 24 cm
ISBN/ISSN
9780544611627 (trade paper), 0544611624 (trade paper)
LANGUAGE
English
NOTES
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