Preserving the Italian Way PDF Download

Author: Pietro Demaio
Publisher:
ISBN: 9780977580804
Category : Canning and preserving
Languages : en
Pages : 209

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Book Description

Author: Pietro Demaio
Publisher:
ISBN: 9780980717204
Category : Canning and preserving
Languages : en
Pages : 264

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Book Description
This best selelr collection of preserving recipes is also an engaging mix of memories and anecdotes of childhood and travel. It oozes with a love and oneness with the rich and varied tapestry that Italy is today. As you follow the recipes, recall and remember the brave pioneers that travelled to Australia to give us a wonderful life through a heritage that stretches back to the Greeks, Romans, Saracens, Normans, Australians and the French. With each new wave came new skills in preserving food.

Author: Domenica Marchetti
Publisher: Houghton Mifflin Harcourt
ISBN: 0544612353
Category : Cooking
Languages : en
Pages : 589

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Book Description
Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on 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 travels across the regions of Italy to 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. “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly

Author: Pietro Demaio
Publisher: Plum
ISBN: 1760985139
Category : Cooking
Languages : en
Pages : 272

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Book Description
First published in 2008 and with more than 45,000 copies sold, Preserving the Italian Way is essential reading for anyone who wants to preserve their own food, reduce food waste and help keep cultural traditions alive. Pietro Demaio has meticulously collected family recipes handed down for generations from nonne and nonni all around Italy. Including how to preserve vegetables and fish in oil, vinegar or salt, how to make cheese, cure meats and dry herbs, and traditional methods for making bread, wine and liqueurs, this is the ultimate recipe collection for preserving enthusiasts. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.

Author: Carole Cancler
Publisher: Penguin
ISBN: 161564296X
Category : Cooking
Languages : en
Pages : 529

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Book Description
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Author: Domenica Marchetti
Publisher: Chronicle Books
ISBN: 1452129649
Category : Cooking
Languages : en
Pages : 275

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Book Description
“Domenica, at home in the tradition, reveals all: lore, history, tips, and, best of all, a thousand thrilling tastes from the garden that is Italy.” —Frances Mayes, #1 New York Times bestselling author of Under the Tuscan Sun This book is a tribute to Italy’s many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend—the vegetable’s starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day. “Marchetti’s Eggplant ‘Meatballs’ in Tomato Sauce is simply dazzling . . . rich, succulent, vibrant, satisfying . . . This simple, contemplative, seductive book offers Bread Soup with Summer Squash; Beet and Beet Green Gratin; Riccioli with Peas and Porcini; and staples like Basic Beans in a Pot.” —Scott Mowbray, editor of Cooking Light “Fresh vegetables, prepared so beautifully at the peak of ripeness, result in a book you won’t want to live without. The really special part is that Domenica creates a perfect marriage between classic Italian vegetable dishes and the seasonal abundance that is available at your local farmers’ market. This is truly an inspirational cookbook and one that I will enthusiastically return to for years to come.” —Tracey Ryder, Cofounder of Edible Communities

Author: Robert M. Edsel
Publisher: W. W. Norton & Company
ISBN: 0393240452
Category : History
Languages : en
Pages : 464

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Book Description
From the author of the #1 New York Times bestseller The Monuments Men "An astonishing account of a little-known American effort to save Italy's…art during World War II."—Tom Brokaw When Hitler’s armies occupied Italy in 1943, they also seized control of mankind’s greatest cultural treasures. As they had done throughout Europe, the Nazis could now plunder the masterpieces of the Renaissance, the treasures of the Vatican, and the antiquities of the Roman Empire. On the eve of the Allied invasion, General Dwight Eisenhower empowered a new kind of soldier to protect these historic riches. In May 1944 two unlikely American heroes—artist Deane Keller and scholar Fred Hartt—embarked from Naples on the treasure hunt of a lifetime, tracking billions of dollars of missing art, including works by Michelangelo, Donatello, Titian, Caravaggio, and Botticelli. With the German army retreating up the Italian peninsula, orders came from the highest levels of the Nazi government to transport truckloads of art north across the border into the Reich. Standing in the way was General Karl Wolff, a top-level Nazi officer. As German forces blew up the magnificent bridges of Florence, General Wolff commandeered the great collections of the Uffizi Gallery and Pitti Palace, later risking his life to negotiate a secret Nazi surrender with American spymaster Allen Dulles. Brilliantly researched and vividly written, the New York Times bestselling Saving Italy brings readers from Milan and the near destruction of The Last Supper to the inner sanctum of the Vatican and behind closed doors with the preeminent Allied and Axis leaders: Roosevelt, Eisenhower, and Churchill; Hitler, Göring, and Himmler. An unforgettable story of epic thievery and political intrigue, Saving Italy is a testament to heroism on behalf of art, culture, and history.

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352517
Category : Cooking
Languages : en
Pages : 321

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Book Description
Every home cook's essential step-by-step guide to canning and preserving 100 can't-fail sweet and savory recipes, from tried-and-true classics to modern updates. The experts at America's Test Kitchen show you how to easily (and safely) make homemade everything—from fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kinds—with detailed tutorials, troubleshooting tips, equipment information, instruction on doubling batches, and insight into the science behind canning (How much salt should you use? What's the perfect preserving temperature?). No matter what season it is, which jars you have, or how much time you have, this book has something for everyone, beginner or expert. Sweet Jams & Jellies: Once you’ve turned out flawless favorites like Raspberry & Strawberry, try your hand at Blueberry Earl Grey Jam. Savory Jams & Chutneys: Start with classics like Caramelized Onion Jam and then make a delicious Apple Shallot Chutney to pair with a favorite dish. Vegetable Pickles: Simply cooked in a vinegar brine or long-fermented, every pickle is perfectly crisp. Fruit in Syrup: Enjoy jewel-like fruit, from bite-size to whole, in a syrup made of the perfect ratio of water to sugar. Tomatoes: Intensify their flavor through roasting or lock in summer sweetness with fresh tomato sauce. Canning Books Are Hot More and more people are canning and preserving at home for the satisfaction of tranforming raw height-of-season produce into jewel-like jars of jams, jellies, and condiments, or umami-packed pickles. Step-by-Step Instruction This is the first canning and preserving book from ATK; we take the mystery and fear away and provide detailed and illustrated instructions for every recipe. Timelines for Every Recipe It's helpful to have snapshot of the commitment involved in making the recipe—and when they're ready to eat. Lots of Options for Both Beginner and Experienced Canners There is a lot of interest in handcrafting small batches of fruits and vegetables. The emphasis in this book is on small batch canning (2- or 4-jar yields) with double-it options for all the 4 jar recipes. Beautiful Package Completely illustrated with step photos of the recipes in progress and an easy-to follow design.

Author: Sons of Italy Florida Foundation
Publisher: Wimmer Cookbooks
ISBN: 9780962930300
Category : Cooking
Languages : en
Pages : 0

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Book Description
A collection of recipes any Italian or Italian food lover will have to own, this 1991 Tabasco Community Cookbook Award winner is now in its ninth printing. Many of the recipes have been written down for the first time for this volume.

Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449471528
Category : Cooking
Languages : en
Pages : 406

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Book Description
This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill