2024 the best marinara sauce recipe review
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(as of Dec 16, 2024 13:04:15 UTC - Details)
Turn pasta night from drab to exciting, tired to fresh, with 175 recipes for the best and yummiest pasta sauces imaginable.
Everybody loves pasta—but not if it’s made the same way night after night. Families with kids, especially, eat loads of pasta, but it’s awfully easy to get stuck in a “red-sauce rut,” eating one version or another of marinara sauce over and over again. Enter author Allan Bay, an expat who lives in Rome who has written some of Italy’s best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own. They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini. All of the sauces are easy to prepare and every one cooks up fast.
The Complete Book of Pasta Sauces includes:
Asparagus and Pine Nut Sauce Meatball Ragout Cioppino Pesto Sauce, plus six different pesto variations Chicken Ragout Nantua Sauce with Shrimp Lamb Ragout with Porcinis Roman Cauliflower Sauce
There are bowls and bowls of kid-friendly sauces and plenty of grownup sauces, too. Each recipe comes with one to three “Best On” recommendations, along with additional “Also Good On” ideas that range from different shapes of standard wheat pasta to egg noodles, polenta, rice, and more. There are suggestions, too, for serving the various sauces directly on meats, poultry, or fish—something that is very common in Italy but less familiar elsewhere.
This deliciously creative book makes pasta and pasta sauces more exciting than they’ve ever been before.
From the Publisher
READER'S GUIDE
This book includes nearly 200 recipes for pestos, ragùs, sauces, and other similar preparations describing how to prepare them. These sauces are usually savory, but sweet sauces are also included, intended to be used on savory preparations. For sweet dishes, we will see, in the future . . .
The amounts given only indicate the balance among the ingredients used, with a recommendation for the number of servings they will yield, depending on how you use it and appetites at the table. You might use just one spoonful in a soup or on a crostini, or add the whole thing to a beautiful bowl of pasta, so the number of servings may vary. Feel free to increase quantities, keeping the ratios the same, to suit your needs.
TECHNIQUE
Following are some tips regarding techniques and instructions used in the recipes.
When baking in the oven, the oven should be preheated and at the specified temperature when the food is put into it.
“Cook” means to cook on the stovetop, uncovered, without a lid. If the pan or other cooking vessel should be covered with a lid, the recipe specifies it.
To cut into julienne means to prepare an ingredient by cutting it into very thin sticks or slices. Cut into strips means to cut an ingredient to a minimal thickness, but with a width of up to ½ inch (1 cm).
Deglazing a pan is done by adding a liquid, usually wine, and letting it evaporate, while stirring and scraping up any browned bits from the bottom of the pan to incorporate all the flavor.
To top means to put a sauce on top of a base ingredient for serving.
CLASSIC TOMATO SAUCE
Yield: 4 servings
Pour a few swirls of oil into a skillet and add the unpeeled garlic cloves. Sauté over medium heat for 2 to 3 minutes until they soften and begin to brown. Crush the garlic with a wooden spoon, stir it into the oil to flavor it, then remove and discard the garlic.Add the tomatoes to the skillet and sauté for 5 minutes, stirring to help break up the tomatoes. Sprinkle with oregano to taste and stir to combine.Taste and season with salt and pepper. BEST ON:
Cooked pasta (all types)Lasagna and cannelloniStuffed pasta (cheese, meat, seafood, or vegetables) GOES WELL ON:
Bruschetta and crostiniCooked meats and fish (hot)CrespelleCrustaceansGnocchiPizza, focaccia, piadinaPolentaStewed legume
Olive oil 3 large garlic cloves, unpeeled 1 pound (454 g) not-too-ripe mixed fresh tomatoes (such as beefsteak, cherry, Roma), roughly chopped Fresh oregano leaves for seasoning Salt and fresh-cracked black pepper
Publisher : Harvard Common Press (October 18, 2022)
Language : English
Paperback : 256 pages
ISBN-10 : 0760376476
ISBN-13 : 978-0760376478
Item Weight : 1.7 pounds
Dimensions : 7.5 x 0.75 x 9.25 inches
Reviewer: Amin martin
Rating: 5.0 out of 5 stars
Title: Great book
Review: I love this book and I have found some wonderful recipes
Reviewer: Jill Nicely
Rating: 3.0 out of 5 stars
Title: finish your pasta in sauce, but which one?
Review: Allan Bay has a different approach to pasta sauce. He is someone who catalogs things, so when he started to think through the complexity of pasta and sauces, he did it with the mindset of a cataloger. He started with the most basic questionâwhat is a sauce? And from there he developed his ideas of sauce and his recipes. His ideas are a little unconventional, but he brings almost 200 sauces to the table, all with suggested uses for the best pastas to use with them.Bay starts by answering his own question, of what is a sauce. Itâs a preparation that serves to enhance a base. It elevates a dish. And he has divided his sauces into three categories. According to Bay, a ragu is a partially creamy sauce made with ingredients cut into pieces. A sauce is a blended condiment. And a pesto is ingredients that are pounded and blended. With that in mind, he moves on to the techniques he uses to make the sauces and to marry the sauce with the pasta.And then there are the recipes. Bay starts with Healthy and Vibrant Vegetable Series, like an Asparagus and Pine Nut Sauce, Burgundy Sauce, Chestnut Sauce, Zucchini Blossom Sauce, Rosemary Potato Sauce, Pea and Ricotta Sauce, Eggplant Caponata, and Pumpkin Pancetta Sauce. Each of these recipes are scalable, so you can make extra freeze or you can make less if youâre eating alone. They also all come with what it goes best on and what goes well with it, whether itâs a pasta, rice, potato, bruschetta, beans, meat, seafood, or eggs.There are Pesto recipes, like Cream Pesto, Broccoli Pesto, Sicilian Pesto, or Classic Pesto. There are Tomato Sauces, like the Tuscan Red Tomato Sauce, Puttanesca Sauce, Byzantium Sauce, Caprese Sauce, and Spicy Tomato Sauce. There are Cheese Sauces and Egg Sauces, like Spicy Six-Cheese Sauce, Brie and Pepper Sauce, Gorgonzola and Walnut Sauce, Tomato Omelet Sauce, and Hard-Boiled Egg Sauce.All Kinds of Ragu has 40 different types of ragu, from a Ragu of Baked Onions, Salmon Ragu, Lobster Ragu, Turkey Ragu with Yellow Peppers, Braised Beef Ragu with Red Wine, Ragu of Osso Busco, and Red Lamb Ragu. Fresh from the Sea Fish and Seafood Sauces includes a Delicate Shrimp Sauce, Squid Sauce, Clam Sauce, Caviar Sauce, Seafood Carbonara, and Sardine and Tomato Sauce.Last, there is a chapter of Hearty Meat Sauces, like Amatriciana Sauce, Pancetta and Spinach Sauce, Sausage and Tomato Sauce, Cream Sauce with Peas and Ham, Pork Rib Sauce, Spicy Beef Sauce, and Chicken Meatballs in Tomato Sauce.The Complete Book of Pasta Sauces is packed with a wide variety of sauces for every taste. There are many beautiful photos of Italy and of the ingredients. But I was missing photos of the sauces, of the dishes that could be made with the sauces. And for anyone not too familiar with the flavors, there arenât really any descriptions of how the sauces will taste. You just have to make them and find out. I do admire Allan Bay for his creativity in inventing and cataloging all these sauces. I just wish that there was a little more heart and a little more soul in this cookbook, to add some balance.Egalleys for The Complete Book of Pasta Sauces were provided by Harvard Common Press (Quarto Group) through Edelweiss, with many thanks.
Reviewer: K Hancock
Rating: 4.0 out of 5 stars
Title: A good book to have on hand
Review: The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable is a cookbook that belongs on every cookbook shelf. It has dozens of sauces that can be used on all kinds of pasta, as well as other things like crostini, gnocchi, potatoes, meats, poultry, and fish. In fact, every recipe has suggestions as to what to use the sauce on, i.e., types of pasta, crostini, cooked meat and fish, etc., as well as what the dish goes well with. These are helpful suggestions and will give readers great ideas for full meals that arenât boring. Not only does this book cover pasta sauces, but it features recipes for basic sauces that are used in all sorts of dishes that arenât pasta.The recipes are written in the traditional manner with step-by-step instructions that are easy to follow. These recipes are straightforward and suitable for both beginning and advances cooks.Unfortunately, most of the photographs, which are actually beautiful, are of the ingredients in the sauces rather than finished dishes. This is the only negative aspect of the cookbook and isnât really a game changer, since the sauces are diverse and tempting.All told, this is an excellent cookbook and will give readers a good variety of sauces to serve for months.Special thanks to NetGalley for supplying a review copy of this book.
Reviewer: Kathleen San Martino
Rating: 2.0 out of 5 stars
Title: I should have heeded the poor reviews; no bechamel sauce; no photos; reads like a dictionary
Review: I read all the reviews before I ordered this book and thought I had a pretty good idea what to expect. However, this sauce book is more of a disappointment than I thought it would be and it looks like I am the only one that actually purchased this book as other reviewers seem to have gotten this for free from the publisher.First of all, the first sauce I wanted to make was bechamel sauce, which is a lasagna sauce. Guess what? There is no recipe for that in this book. Instead, the index has the sauce listed but with a variation of either Mornay Sauce or Nantua Sauce and both of those recipes suggest starting with either a store-bought bechamel or a homemade one but it never says how to make the bechamel. To me this is a sin.There is a cream sauce listed at the end of the book but it is not a bechamel. Also, that sauce asks for an ingredient of potato starch, which is new to me. Apparently that is a starch that can be purchased like flour at the supermarket---based on my Internet research. There's a section in the front of the book about various ingredients, including starches, but it never mentions potato starch.There are pictures of various ingredients through the book like a tomato (several pictures of tomatoes actually), parsley, edamame, etc. but not of the finished recipes. I like that the recipes say what the sauce goes well with and what it is best on but there is no indication about the expected flavor profile or texture (chunky, smooth, creamy) either.In summary, I have never been a sauce person and need the basics. This book seems to have a lot of decent recipes but the main reason I purchased it was to start with a bechamel sauce and work up from there. I find it ridiculous that a pasta sauce book would leave out the sauce they recommend to use as a base for other sauces. Soffrito was not left out and that is used in many sauces. The lack of recipe photos and a flavor profile just adds to my angst. Also, the intro section leaves out info on ingredients like potato starch which I never used before or even heard of. I'm sure I will get some use out of this pasta sauce recipe book but it is incomplete and lacking in many areas in my opinion and for that reason it receives two stars from me.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Great sauces
Reviewer: Keltic Sean
Rating: 5.0 out of 5 stars
Title:
Review: These recipes are amazingâ¦