| #31103 in Books | Marchetti Domenica | 2016-06-14 | 2016-06-14 | Original language:English | PDF # 1 | 9.13 x.85 x7.50l,.0 | File type: PDF | 304 pages | Preserving Italy Canning Curing Infusing and Bottling Italian Flavors and Traditions||42 of 43 people found the following review helpful.| I love, love, love this book!|By savvyshoppr|One of my favorite cookbooks of all time. After a couple of years growing vegetables and water bath canning and pickling, I heard the author interviewed on The Splendid Table and could not wait to get this book. As an Italian American I was so excited to learn about preserving vegetables in olive oil. The book is laid out sensib||
"In summer, books about canning and preserving are as common as apple cookbooks in the fall. But Domenica Marchetti’s book caught my eye for its uncommon point of view: preserving food the Italian way. Pack artichokes, peppers and mushrooms in oil.
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 o...
You can specify the type of files you want, for your gadget.Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions | Domenica Marchetti. I was recommended this book by a dear friend of mine.
