Get Saucy: Make Dinner A New Way Every Day With Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, And More

by Grace Parisi

Presents a sensational array of five hundred sauce recipes from all over the world, with marinades, dressings, glazes, pestos, pasta sauces, salsas, dessert sauces, and many others to suit any taste or dish. Simultaneous.

Genres: Cookbooks, Cooking, Food, Nonfiction

436 pages, Hardcover

First published February 10, 2005

Reviews

[Karen Tye · Rating 5 out of 5]

I have had this cookbook for years and it is my go to for new and old sauces. Simple directions to follow make the recipes enjoyable. I always make my first batch strictly by the recipe and then make my own variations. My favorite recipes are the barbecue sauces that I use as bases for beans, chili, marinades and many other things. I have recommended this cookbook to many people and given it as a gift on occasion.

[Dray · Rating 5 out of 5]

My wife has always told me - it's all in the sauce. And this book provides you the means to master the sauce. An amazing wide array of recipes, from classic french to Island funky. From pizza sauces, pestos (wow), salsas, creamy, savory, sweet. It really expanded my framework on sauces. The little sidebars were also much appreciated and helpful. Deserves a place on your cookbook shelf.

[Lisa · Rating 5 out of 5]

I absolutely adore this book, it's totally changed the way I eat. Who knew shallots were so awesome?! One word of advice: double every recipe. The portion sizes are bizarrely small and when using the original measurements I never had enough sauce, especially for more than one person. Otherwise, this book is flawless. It's especially helpful that each recipe tells you which foods the sauce goes with.

Some of my favorites include the Red chile brown butter sauce (great with potatoes), Roasted red pepper cream sauce, Tomato cream sauce (my absolute favorite), Arrabbiata, Sundried Tomato Gorgonzola sauce (though I now forgo the blue cheese because I'm not a fan), Lemongrass ginger cream pan sauce, and the Garlic confit aioli (making your own homemade mayo can be a bitch- but it's totally worth it).

I've had less than stellar experiences with the stir-fry sauces, such as the sweet chili garlic stir-fry (which sounds amazing but is lacking in flavor and texture) and the Thai basil nam pla (which was bland bland bland). And even though I doubled the shrimp in the shrimp butter recipe I could not taste it at all.

I recommend this book to everyone I know :)

[Tarah · Rating 5 out of 5]

This is an essential book for the home cook. Sauces are practically skipped in most generic cookbooks and this one covers everything! Just knowing the simple sauces from this book has improved my cooking tenfold

examples: Chinese brown sauce, many Pan Sauces/Gravies, and a favorite: Roasted Garlic Compound Butter

[Jen · Rating 4 out of 5]

This book has tons of great recipes to spice up your menu.

[Crnbryeggshls · Rating 5 out of 5]

Did you read the title? Do you like flavor? Then why do you not have this book yet?!?