Canning, Cuing, Infusing and Bottling Italian Flavors and Traditions Capture the flavours 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 flavours 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 savour each treasured jar all year long. AUTHOR: A former newspaper reporter, Domenica Marchetti is the author of six cookbooks on Italian cooking, including ‘Ciao Biscotti’ and ‘The Glorious Pasta of Italy’. Her articles and recipes have been featured in The Washington Post, Food & Wine, Fine Cooking, and Cooking Light, and on Leite’s Culinaria and NPR.org’s Kitchen Window, among others. SELLING POINTS: . A new twist on a perennial favourite: Preserving is an enduring category and, with the increasing popularity of DIY projects like homemade pickles, spirits, and even charcuterie, a trend that continues to expand. . Covers a wide range of techniques: There’s an entry point for every interest: canning, pickling, preserving in oil, curing, infusing liqueurs, and even a little charcuterie, cheese-making, and confectionery. . Experienced author with Italian roots: Marchetti is an expert on Italian cuisine whose family hails from Abruzzo. Her six previous books on Italian cooking have been well received, and she regularly leads culinary tours of various Italian regions. Full colour throughout