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Get Saucy: Make Dinner A New Way Every Day With Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauc (Non) Paperback – February 10, 2005
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
All [recipes] offer new ideas for the dinner table . . . The variety of her recipes is stunning. -- Providence Journal
Full of concise recipes and expert tips. -- New York Times
The recipes are easy to understand and execute . . . The results are well balanced and satisfying. -- San Francisco Chronicle --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
My very first experience with the book successfully hooked me. Having scored a counter-top, electric roaster for Christmas, I have been experimenting with the cooker to see what it can and cannot do by using larger roasts, chickens, etc. Granted my 16 year-old is 6'1" and eats eight meals a day, but left-overs are not his cup of tea. After you slice off lovely large pieces of a six-pound pork roast for Sunday dinner, what the heck do you do with the rest to make it interesting and different and creative without a degree from the CIA? Grab this book: Sunday, I roasted the six-pound roast and served it with the "Creamy Sherry Vinegar Pan Sauce"; Monday, I cubed some of the meat and served it over rice with the "Sweet-And-Sour Stir-Fry Sauce", pineapple and some green peppers; Wednesday, the rest of the roast got shredded and mixed with "Smoky Texas-Style BBQ Sauce" and was served with coleslaw on hamburger rolls to my son and two of his friends. The plates were clean.
Now, THAT's economical, and fun!Read more ›
to depend on Parisi's recipes. So when I read about her book Get Saucy
recently, I was very excited for its release.
I found the collection of recipes to be thorough and the recipes themselves
concise and totally approachable. I've nearly made my way through the pesto
chapter and particularly loved the Wild Mushroom and Herb pesto, Scallion
Macadamia Nut pesto, Green Chile Scallion pesto and Romesco. The fact that
these are not included in the pasta sauce chapter was initially a little odd,
but upon closer reading, the reason becomes clear. Pestos have multiple uses
that most of us wouldn't ordinarily think of. To put that to the test, I tried
the Green Chile pesto worked into meatballs and inside quesadillas and it was
super!My only quibble is that I wanted more than the recipe made. Next time
I'll double it.
I also liked how the author begins a chapter with a standard type of recipe and
then makes numerous variations. If my pantry lacked a certain ingredient, I
always felt like there was something else I could make or find some
approximation since she offers lots of alternatives to harder to find
Based on my level of cooking, I'm sort of glad Parisi didn't include the dozens
of classic French sauces she could have. Though interesting historically, I'd
never make most of them anyway. She makes a good point that the ones she did
include probably have the most universal appeal or at least are the most
indicative of the technique.Read more ›
Having "Get Saucy" is of tremendous help to me. I'm able to vary and improve the tastes of our everyday fare. I'm not making the same spaghetti sauces or the same gravies week in and week out. I've made about a dozen sauces, pestos, marinades, etc. from this book and each one has been simply delicious. I will usually prepare the sauce the night before, stick it in the fridge and warm it up or incorporate it with what's cooking for dinner next day.
As to whether the sauces in this book are authentic or not hardly concerns me. If it's quick to prepare, reasonable in cost, tasty and complementary to the main dishes and sides I cook, then it's a keeper for me.
Most Recent Customer Reviews
This is my favorite cookbook. Every time I open it up there is something new I can create.Published 1 month ago by Stephanie
Anything and everything re sauces is in this book without "foreign" ingredient requirements. Adding flavor and trying to "up" a standard meal is my goal.Published 6 months ago by K. E. Morrison
gave this book as a gift. My friend really likes this book. She has been trying to gain control over her weight (aren't we all). Read morePublished 9 months ago by Kerowyn
What a fantastic book, everything for everything, use this book quite often.Published 11 months ago by Amazon Customer
This was a gift for someone who loves making sauces. She LOVED it. It is filled with sauce recipes of all types ! Good purchase for her !Published 13 months ago by Sharon Anderson