Average Reviews:
(More customer reviews)In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.
This installment, the Book of Light Pasta Sauces, starts with a brief introduction to the basics of pasta cooking, and then presents recipe suggestions for all major types of pasta sauces, from (red) meat sauces to cheese and egg sauces. Special chapters are dedicated to poultry sauces, fish and shellfish sauces and vegetable sauces. Classics such as sauce Bolognese, ratatouille, a (somewhat) lighter version of carbonara sauce, napoletana, tomato and mushroom sauces appear next to unique recipes such as tuna and lemon, curried monkfish, Mexican pork, marinated turkey and mint, shredded beef and ginger, shrimp and yellow pepper, and smoked trout with lime sauce.
From Asian cabbage to wild mushroom and thyme sauce, this collection of recipes, while not all-encompassing, presents a boatload of (relatively) low-calorie alternatives to the traditionally most fattening component of pasta dishes - the sauce. Also recommended for fans of Italian cooking: This series' installments on pasta, antipasti, and pizzas and Italian breads.
Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006
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This collection of more than 100 low-fat, low-calorie recipes details how to make a wide variety of sauces, including those based on meats, poultry, seafood, vegetables, cheese, and eggs, for every type of pasta. Step-by-step instructions and color photos accompany each recipe.
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