Product Description

Food writer and consultant Joie Warner offers a collection of sauces that are simple to prepare and range from the earthy to the truly sophisticated. Divided into chapters that list the various sauces by their ingredients, this book also contains information on different types of pasta.

Product Details

• Amazon Sales Rank: #1015880 in Books
• Published on: 1991-01-18
• Released on: 1991-01-18
• Original language: English
• Number of items: 1
• Binding: Paperback
• 96 pages

Customer Reviews

An excellent cookbook!
If you're not worried about low-fat pasta sauce recipes, and want to make some delicious, beautiful pasta dishes, this book is perfect. I have tried more than half of the sauces and every single one has met praise. Great pesto, chicken and artichoke pasta and some of the tried and true cream and marinara sauces. Fabulous for company. I have had to buy many copies of this book to give to friends because I got tired of writing out recipes.

A Must for your cookbook shelf
I bought this book many years ago and have used it so much that some pages are marked with sauce and personal notes that I have tailored to my family's taste buds. This cookbook deserves 5 stars and if you can find it, buy it!!

Great ideas!
This book is a collection of ideas about how do dress your pasta. It begins with a short introduction to pasta, describing different types of pasta, how to cook the pasta, how to mix the sauce in, how to serve the pasta, how to eat pasta (table manners), ingredients, and equipment. The remainder of the book is recipes organized into the following sections: quick sauces, cheese and egg sauces, tomato sauces, vegetable sauces, seafood sauces, meat and poultry sauces, and pasta salads.

The recipes tend to be simple yet creative. Warner is not afraid of dreaming up new combinations of ingredients to pour on her pasta, such as caviar and lemon, or oranges and olives. In addition to these wild sauces, she also includes recipes for old standards, such as spaghetti and meatballs, and alfredo sauce. While most ingredients called for in the recipes are fresh, Warner notes where canned or dried will work just as well. After reading this book, I begin to get the idea that all you really need to do is grab 2 or 3 three fresh ingredients, cook them (or simply slice them up) with some garlic and olive oil, add the pasta, and presto! There's dinner! That seems to be Warner's underlying advice.