The Encyclopedia of Sauces for Your Pasta

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Summary: Bellissino is fun to read & even more helpful in the kitchen
Review: 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!

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Summary: A sauce for every occasion and then some.......
Review: 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."

Rating:
Summary: Disappointed
Review: I was disappointed when I recieved this book. It does contain a large amount of recipes and variations. However it seems more suited to a generation that knew nothing of nutrition and generally healthy eating. While I understand that not everything is 'cooking light' there seems to be zero consideration or mention of these modern day issues and concerns - no healthy alternatives seem to exist.

My advice is to keep shopping there are a lot of good alternatives available that cover all aspects of the sauce subject.

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Summary: Mamma Mia .... atts a goooood book ...
Review: 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 .........

Rating:
Summary: Fantastic- essential for every cook
Review: In an age filled with pasta lovers this book is the essential companion to your supermarkets pasta isle! with an outstanding collection of sauces there is no way that you will ever eat the same dish twice. Perhaps one of the best features is the check list which allows you the oppurtunity to choose for yourself wether or not your family liked it. A true godsend to pasta! Thanks for such a great guide to pasta!

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Summary: A 54 year collection.
Review: The Encyclopedia Of Sauces For Your Pasta is the culmination of a 54-year collection of practical and delicious sauce recipes from my family, friends and associates. For your convienience the book is arranged by ingredient groupings, so you can select sauces made from tomatoes, vegetables, creams, nuts, seafood, red meat, poultry, herbs, legumes, butter and oil, fruits, cheeses, wines and liqueurs. Additional chapters feature sauces that are fresh...not cooked. Further, to save you time. there are 160 sauces you can make while the pasta is cooking. There is also one spectacular chapter of Low and No-Fat sauces. This life long collection began when I first set down, in writing, my beloved grandmother's sauce recipes, I was twelve years old.

There are 14 chapters of meatless vegetarian sauces, 7 chapters featuring meat, poultry and seafood, and there are chapters using infused oils (I provide you with directions on how to make them) wines, brandies and liqueurs.

Rating:
Summary: Great Book...
Review: This book is very good for the new cook or the old pro. I got it as a wedding gift but I didn't cook at the time. As I got used to the idea of being in a kitchen this book really helped me out a lot. I know use it a lot and find myself wanting to give it to all new cooks!