In a nutshell: Italians are masters of preserving the harvest. From dry salami to mixed vegetable giardiniera and canned tomato sauce, it's an integral part of their cooking traditions. In her seventh cookbook, Italian cooking expert Domenica Marchietti shares her passion of the Italian way of preserving foods.

The book is divided into chapters on preserving in oil, preserving in vinegar, sweet preserves, infused oils and vinegars, fresh cheeses and simple cured meats, syrups and alcohol preserved fruit, and confections like torrone — almond nougat. The book is much more than a jam and pickle book. The chapter on putting by tomatoes in a variety of creative ways will come in particularly handy with tomato season upon us.

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Source: http://www.oregonlive.com