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The Spaghetti Sauce Gourmet: 160 Recipes from Four Kinds of Sauce [Hardcover]

David Joachim

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Book Description

Nov. 1 2006
With full-color photos and a fun package, this book is the ideal gift book for the creative cook.

The Cake Mix Doctor meets Everyday Italian! In this book, best-selling author David Joachim presents 170 creative recipes for easy dinners that start with bottled pasta sauce, like pesto, alfredo, and clam sauce in addition to plain old marinara. Everybody gets tired of pasta sauce on pasta, but we eat it because it-s easy. David will show you how to use jarred sauce in innovative ways to create dishes that look complicated but are really a snap to make. With all the new gourmet pasta sauces available at every grocery store, it's easy to make sophisticated food that goes way beyond lasagna and baked ziti.

With full-color photos and a fun package, this book is the ideal gift book for the creative cook.


Product Details

  • Hardcover: 260 pages
  • Publisher: Fair Winds Press (Nov. 1 2006)
  • Language: English
  • ISBN-10: 1592332218
  • ISBN-13: 978-1592332212
  • Product Dimensions: 22.4 x 13.6 x 2.3 cm
  • Shipping Weight: 635 g
  • Amazon Bestsellers Rank: #939,024 in Books (See Top 100 in Books)

Product Description

Review

Joachim, author of the best-selling A Man, a Can, a Plan, offers a new book of easy recipes for main courses of all types (pastas, pizzas, and more), all based on pasta sauce. He chose four basic types of store-bought sauce-tomato, pesto, alfredo, and cheddar cheese-and he begins by rating the different brands of each type. What's odd is that although he likes some of the commercially available tomato sauces, he recommends making pesto sauce from scratch and says that prepared alfredo sauce pales in comparison to fresh," as do commercial cheddar cheese sauces; he provides recipes for making all three as well as for a variety of tomato sauces. All his other recipes, however, call for prepared sauces, but readers will probably find the tomato sauce-based recipes the most satisfying of the bunch if using a store-bought product. Nevertheless, with its catchy title and quick and simple recipes, this is recommended for most collections." -Library Journal Nov 15, 2006

About the Author

David Joachim is the author of A Man, A Can, A Plan, which was a New York Times best-seller with over 500,000 copies sold, as well as A Man, A Can, A Grill and A Man, A Can, A Microwave. He is also the author or co-author of a number of books on food and cooking. David is a member of IACP and lives in PA.

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Amazon.com: 3.3 out of 5 stars  3 reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars Easy Variety June 4 2007
By Singlemalt - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book, in spite of the 2 star review another reviewer gave it, is actually quite useful. I'm no novice in the kitchen, far from it, yet I found recipes in this book to be generally quick, easy, and tasty. And in contrast to many other cookbooks, it doesn't focus on one 'type' of regional cooking - rather, it gives a pretty varied choice, which is helpful, especially if you sometimes feel tired of cooking the same old things. I highly recommend this book.
3 of 4 people found the following review helpful
2.0 out of 5 stars Saucy Solution Feb. 20 2007
By Margaret Martindale - Published on Amazon.com
Format:Hardcover
THE SPAGHETTI SAUCE GOURMET:

A Man, A can, A Plan

160 Recipes from

Four Kinds of Sauce

"Simply unscrew, pour ... and amaze!"

By David Joachim

Reviewed by Marty Martindale

Just the cover of this book will cause you to take a second glance. You find yourself needing to touch its two compartments of spaghetti sauce, soft and squishy punchable, set into the hard cover of the book. Joachim has done your research for you, on all the different types of jarred sauces yourself, even what you can expect to find in them and their different price ranges.

We all know about the many jarred red, tomato sauces, including Marinara and the pinkish vodka sauce. However, Joachim wants to alert us to the conveniences of off-white Alfredo, green pesto and yellow/orange Cheddar cheese sauces also put in jars for our convenience. Then these can be changed up with different bacons, broths, cheeses, prepackaged doughs, greens, chopped produce, premarinated meats, assorted condiments and the additions of certain wines.

Here's some of the varied concoctions one can make with few ingredients, not at all always pasta with sauce:

Shredded Beef Burritos

Sweet and Sour Braised Brisket

Pork Medallions with Port Cream

Roasted Pork Tenderloin with Red Pesto Crust

Pork Rollatine with Raisins and Pine Nuts

Pan-Seared Chicken with Eggplant Sauce

Shrimp Remoulade Salad

Polenta with Saffron Chickpea Sauce

Pesto Tuna Pitas

Butternut Squash Soup

Classic Beef Stew

Roasted Beets Alfredo

Provencal Spinach Pie

Southwestern Corn Pudding

If you know someone who claims they, "Can't cook at all," this book will help them out a whole lot.

You can reach Marty Martindale at:

Food Site of the Day (dot) Com.
1 of 4 people found the following review helpful
3.0 out of 5 stars The spaghetti Sauce Gourmet Jan. 13 2007
By C. Parrillo - Published on Amazon.com
Format:Hardcover|Verified Purchase
While the book did present a varied array of recipes, my husband and I were disappointed that there were not more actual SAUCE recipes. Guess we should have read the title more closely. The book does, however, give the reader a choice of using their own homemade sauce or (gasp!) jarred sauce when following the recipes in the book. We have only tried one recipe thus far, so will have to reserve judgement until we've experimented with a few more.
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