Preserving Italy by Domenica Marchetti (Houghton Mifflin Harcourt, 2016)
Marchetti demonstrates that there’s more to canning and preserving than the usual North American pickles, jams and jellies. It’s time to stock the pantry with mostardas, giardiniera, lemon-infused olive oil and sour cherries preserved in alcohol. More adventurous cooks may like to try their hand at fresh ricotta, home-made salumi, pancetta or guanciale. Nougat and other confections, and sweet liqueurs round out this collection of Italian store-cupboard classics.