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Cooking Books -> Sauces
Salse Di Pomodoro: Making the Great Tomato Sauces of Italy
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by:
Della Croce, Julia
Silverman, Ellen (Photographer)
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Publisher:
Chronicle Books
Published: July 1996
ISBN: 0811809307
Format:Paperback
Pages:132
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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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