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

by Grace Parisi

Home cooks of all skill levels can dress up everyday dinners with these 500 sensational sauce recipes from all over the world. Whether a simple vinaigrette, a pasta sauce, or something more indulgent, nothing enhances, enlivens, and enriches a dish like a delicious sauce. Covering finishing touches from alfredo to zabaglione, from Asian dipping sauces to Southwestern salsas, this essential book can make mealtime magic, particularly for everyone who cooks every day and is always on the lookout for easy new ideas. Interspersed throughout Get Saucy are boxes on useful topics such as the best dressings to use for potato salad, the best barbecue sauces to add to chili, a dozen ways to use pestos, the best homemade hot dog condiments, and the best sauces to drizzle over pound cake or waffles. And there are suggestions for different ways to use the sauces themselves, such as making Sauce Newberg into a bisque with broth, or turning Piña Colada Dessert Sauce into homemade ice cream. Finally, a special index at the back lists every sauce according to what it pairs well with, be it poultry, fish, pork, eggs, vegetables, or another meal staple. Get Saucy revisits all the classics and creates even more brand-new ones. Comprehensive, accessible, and contemporary, it's an indispensable kitchen aid.

Genres: Cookbooks, Cooking, Food, Nonfiction

448 pages, Paperback

First published February 10, 2005

Reviews

[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?!?