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Get Saucy (Non) Hardcover – February 10, 2005


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Product Details

  • Series: Non
  • Hardcover: 448 pages
  • Publisher: Harvard Common Press (February 10, 2005)
  • Language: English
  • ISBN-10: 1558322361
  • ISBN-13: 978-1558322363
  • Product Dimensions: 9.4 x 8.1 x 1.5 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #1,684,814 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Parisi, a chef and writer for Food & Wine magazine, goes far beyond garden variety ketchup- and barbecue-based sauces in this compendium of flavorful recipes. Though she includes versions of those too, the bulk of her book is taken up by more unusual vinaigrettes, pestos and dessert sauces. She takes her inspiration from all over the world, showing that the French don't have a monopoly on inspired flavor combinations. On a two-page spread, recipes for marinades from Turkey, Tuscany, Vietnam and Latin America appear, all giving simple takes on ways to spice up various meats. Most of the ingredients are readily available, with the exception of a few Middle Eastern and Asian specialty items, and the instructions are easy to follow, though they do require some cooking knowledge, particularly for main-dish recipes like Turkey with Roasted Shallot-Teriyaki Gravy. Parisi introduces each recipe with a short note about appropriate ways to serve the sauce or tips on preparation; other helpful hints pop up in boxes throughout, addressing such dilemmas as how to keep gravy warm and lump-free or how best to freeze pesto. Cooks who want to take their meals to another level without learning a whole new repertoire of full-fledged dishes will find this book to be a great resource.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

A comprehensive book that is full of ideas to help cooks broaden their repertoires. -- Winston-Salem Journal

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

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Customer Reviews

4.6 out of 5 stars
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See all 21 customer reviews
It's the kind of book you reach for when you wanna get a taste for a new style of cuisine.
Daniel P. Bair
Whether you are an accomplished cook or a beginner you will find in this book delicious, imaginative dinner, salad and dessert sauces to enhance any meal.
Lynn M.
In addition to the recipes or sauces, there are occasional recipes for complete dishes, featuring one of the sauces.
Eugene Mcmanus

Most Helpful Customer Reviews

38 of 38 people found the following review helpful By Amazon Customer on January 22, 2006
Format: Hardcover Verified Purchase
This gem threw itself at me in my local cooking store and I have been very happily "saucing!" Sure, there are many wonderful books on sauces already, some very sophisticated and some not. This book is a mix of both worlds. It is like someone has gone through all my cookbooks (and there are many...) and pulled out most of the sauces, from classic to fusion. It is well organized, directions are clear, ingredients are easily obtained (and if you are a card-carrying foodie like me, you already have almost ALL the ingredients already...) and it has a great pairing section for easy, no-brainer combinations of sauces for salads, pork, fish, beef, desserts, etc. This book helps spiff up whatever you are serving from salad to dessert.

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!
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37 of 37 people found the following review helpful By Marie D' on June 7, 2005
Format: Paperback
I've been a subscriber to Food and Wine magazine for years and have really come

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

ingredients.

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.
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33 of 34 people found the following review helpful By Baking Enthusiast VINE VOICE on June 22, 2006
Format: Paperback
Quite frankly, having no more than 30-45 min. after work to fix dinner for a family everyday, I will invariably go for the dish with the least amount of work. As such, roasting, quick sauteeing, grilling, etc. are what meats, poulty and seafood are subjected to nightly in my kitchen.

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.
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12 of 12 people found the following review helpful By Mr. Coux on March 31, 2005
Format: Hardcover
This book already has become indespensable in my kitchen and I've only just bought it! There are enough pasta and tomato sauces to keep me going for a long time. And the BBQ chapter--unbelievable how many recipes Parisi has included--most of the country's regions are represented plus she includes so many of her own variations. I can't wait till it's warm enough to grill! I can't recommend it highly enough!
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12 of 13 people found the following review helpful By Lynn M. on May 8, 2005
Format: Paperback Verified Purchase
Whether you are an accomplished cook or a beginner you will find in this book delicious, imaginative dinner, salad and dessert sauces to enhance any meal. The recipes respect the limited time most people have to buy and prepare food using items found in most groceries. The sauces span the seasons so a cook can use the abundance of summer and winter vegetables. There is a helpful section, a sauce index, which offers suggested uses of sauces, and excellent preparation tips appear on many pages, a benefit for both experienced and novice cooks.
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