Here are recipes for more than 500 sauces of every variety--from bearnaise and hollandaise to ketchup and anchovy sauce. Especially tantalizing are the dessert sauces using liquor, fruits, cinnamon, or chocolate. Only simple ingredients are required and each recipe can be made in just 10 minutes. 33 line drawings.

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

Here is the most extraordinary cookbook of its kind ever written, a definitive work of well over 400 pasta sauces & variations, many with outstanding features, including 148 sauces that can be prepared in the length of time it takes pasta to cook. The sauce selection covers all the old favorites with recognized names, plus many closely held sauces (secret old family recipes) from Italy & America. In addition, we equally accommodate the changing taste of the American cook by including new sauces & updated nutrition information. The book is divided neatly into twenty-one sauce categories, & that allows the cook to select a category & then easily scan the chapter contents for a sauce that fits their needs! Plus, our cross referenced index allows the cook to search for a sauce by ingredient(s) or specific name! I will sum up my comments about the sauces in this book by sharing an unforgettable compliment I received from a friend (a chef in his own right), who once after an informal homestyle meal, speaking in broken English, said in his own inimitable way, "You gotta my Momma hide in this'a kitchen some 'aplace!" Order direct from Marcus Kimberly Pub. Co., 2701 Watt Ave., Sacramento, CA 95821 (916) 488-1830.

Demonstrating a variety of easy-to-make, delicious sauces, an illustrated collection offers more than 150 recipes, including practical preparation advice, comprehensive instructions, and a chart that suggests tasty food and sauce combinations.

The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods­--plus, for the first time, color photography throughout.

Provides recipes for stocks, fruit sauces, standard and exotic sauces, and dessert sauces and includes serving suggestions

Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.