by Sybil PrattMarch 2007
Sauce it up!
When I picked up this cute little square book, my first thought was, Oh, do I really need another pasta book? But after looking through 50 Great Pasta Sauces, the answer is a resounding and unequivocal "YES." Having all these sauces together under one roof, as it were, is handy and timesaving. Pamela Sheldon Johns, an author of many cookbooks, has lived for 20 years in the glorious Tuscan hills, where she hosts Italian culinary workshops from her family home and farm. Here, she's gathered 50 nifty sauces, from basic to a bit beyond, from Italy's 20 regions, stretching from the cooler north where dairy products are a mainstay to the sun-drenched south with its long growing season and abundance of tomatoes, garlic and eggplant. Pamela divides the recipes into four groups vegetable, dairy, meat and seafood emphasizing the seasonal, and encouraging you to substitute, add and subtract to please your own palate. You'll find the classic favorites, Basil Pesto, Carbonara, Bolognese, Arrabiata, among them, and new sauces to expand your pasta repertoire. Arugula and pancetta sauce is fast, fresh and flavorful; ricotta sauce with grilled vegetables is specially suited to summer; hearty rosemary-lamb sauce warms in winter; and snapper and herb sauce will make you happy any time of year.