The Book of Light Pasta Sauces

Rating:
Summary: I bought it as a gift
Review: I purchased this as a gift for Christmas and after my wife looked through it I now have to buy one for her. The variety of recipes and good directions and pictures make this one a great gift for anyone who likes pasta

Rating:
Summary: Great selection of (relatively) low-cal pasta sauces.
Review: 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.

Rating:
Summary: Great selection of (relatively) low-cal pasta sauces.
Review: 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.