Pasta Sauces (Williams-Sonoma Kitchen Library)

Rating:
Summary: Interesting Variety of Sauces.........
Review: ............of which I have already enjoyed several! DH and I have had this cookbook for a couple of years now and have made many delicious sauces: Tomatoes and White Wine/ Eggs with Pecorino and Black Pepper/ Scallops and Tomatoes/ Clams with Garlic and Parsley/ Salami, Mozzarella and Tomatoes/ Tomatoes and Bacon/ Chicken with Eggplant and Button Mushrooms/ and Bacon and Provolone. There are sections in the beginning that show readers how to make fresh pasta and that review the basics of sauce-making. The photos in this book are also really lovely, and that alone will make you hungry.

However, we've stumbled onto a few disappointments: the Eggplant with Tossed Breadcrumbs would be just fine without the fried breadcrumbs and the Chick-peas with Cabbage was an odd mix of flavors. Additionally, there are several "more unusual" recipes that I just don't see myself or less adventurous folks ever trying: Pumpkin with Sage/ Walnuts and Rosemary/ Ricotta with Pistachio and Mint/ and Curried Chicken with Broccoli and Raisins.

Overall, I would say that I've enjoyed this cookbook and am basically pleased with it. The only drawback is that I'll get less use out of it than most of my other Williams Sonoma cookbooks simply because some of the recipes don't appeal to me very much.