The Encyclopedia of Sauces for Your Pasta (Paperback)

by Charles A. Bellissino (Author)

Editorial Reviews

Product Description

Cooks have access to the largest and most extensive collection of delectable pasta sauces in this comprehensive sauce cookbook.

About the Author

Charles A. Bellissino is the author of The Encyclopedia of Sauces for Your Food.

Product Details

• Paperback: 576 pages
• Publisher: Marcus Kimberly Publishing; Revised edition (February 1, 2005)
• Language: English
• ISBN-10: 1879743019
• ISBN-13: 978-1879743014
• Product Dimensions: 10.8 x 8.4 x 1.5 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #136,873 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #18 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Pasta
  #24 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes
  #28 in	Books > Reference > Encyclopedias > Cooking

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Mamma Mia .... atts a goooood book ..., June 27, 2002

By	Rudolf Spoerer "dowadiddi" (Weston, FL United States) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

If you can't find a sauce in this book that you will love then, my friend, you must want to have sauces made with crushed flies!

The book is divided into 26 chapters based on the main ingredient for the sauces that you may be lloking for. ie. sauces made from buttur/olive oil; cream and meat or seafood;cream;;nutmeats;tomatoes;tomatoes and meat;uncooked cheese ;vegetrables ... ecte ect

Each of the recepies is clear cut SUPER FAST in most cases ( except the simmering for some sauces) and, MOST IMPORTANT, the author gives us a full list of the ingredient options.

I just made the four cheese sauce and if you can't find the Fontina, Bel Paeze or Gorgonzola cheese the recipie calls for he gives us a list of other cheeses to replace the ones asked for in the ITALIAN recepie. WOW .... you know there are very very few cookbooks with that kind of simple foresight...

I think the book must weigh in at over 500 pages ... has NO pictures (a disadvantage in my book) is all written in large capital lettesr and leaves a section for you to write when you tried the recepie and if you loved it or hated it ...

If you like pasta dishes this book is a MUST buy .........

8 of 8 people found the following review helpful:

5.0 out of 5 stars Bellissino is fun to read & even more helpful in the kitchen, January 23, 1999

By A Customer

Bellissino has done American cooks a great service. Each chapter features Old-World sauces by ingredients and pasta types. Many vegetarian and meatless sauces, and also a truly "only in America" low-fat tip---use a Chinese wok to saute garlic, onions, etc., to reduce the amount of olive oil and have plenty of room for veggies and sauce! People keep borrowing this book from our kitchen, so we have several! Also a great housewarming gift with a wok and a good bottle of wine!

7 of 7 people found the following review helpful:

5.0 out of 5 stars A sauce for every occasion and then some......., August 21, 2001

By A Customer

I have given this cookbook as a gift over and over since the sauces in this book are delicious and most are simple to make. Whenever I have some extra ingrediants I don't want to go to waste, I can always find a sauce to use them in and I have never been disappointed! It is "the greatest collection of pasta sauces ever in one book."