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    Cooking Books -> Sauces

    Salse Di Pomodoro: Making the Great Tomato Sauces of Italy

    Della Croce, Julia
    Silverman, Ellen (Photographer)

    Chronicle Books
    Published: July 1996
    ISBN: 0811809307

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    Book Description
    From Publishers Weekly
    Whether your tomato sauce of choice is raw, cooked, sweet, racy, buttery, velvety, chunky, fruity, complex or simple, Croce (Pasta Classica) makes it clear that certain principles adhere. An ardent proponent of quickly cooked sauce, she divides her 45 recipes into five varieties for use on pasta, pizza, risotto and more: basic, quick, vegetarian, with meat (the only long-simmering kind) and with seafood. She stresses the simplicity of Italian-made sauces and the techniques whereby an American kitchen can turn out a delicious sauce in which the tomato is made to "taste like a tomato." Especially useful is a discussion of canned tomatoes (whole, crushed, pureed), tomato pastes and prepared "sauces." History, fundamentals and mail-order sources round out this useful and enticing specialty compendium.
    Copyright 1996 Reed Business Information, Inc.

    Midwest Book Review
    There have been plenty of tomato cookbooks on the market and most pasta cookbooks seem divided between sauce recipes and pasta blends; but this is one of the few to focus on a particular genre of sauces usually found only in Italy. Both cooked and uncooked Italian sauces are celebrated in over forty recipes: it's surprising how many variations are gleaned from a single recipe.

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