Get Saucy Make Dinner a New Way Every Day with Simple Sauces Marinades Glazes Dressings Pestos Pasta Sauces Salsas and More

Get Saucy Make Dinner a New Way Every Day with Simple Sauces Marinades Glazes Dressings Pestos Pasta Sauces Salsas and More

Whether a simple vinaigrette, a pasta sauce, or something more indulgent, nothing enlivens and enriches a dish like a delicious sauce. Get Saucy provides 500 sensational recipes from all over the world and suggestions for different ways to use the sauces. A James Beard Award nominee, Get Saucy is an indispensable resource for home cooks of all skill levels looking to dress up everyday meals in exciting new ways.

User Ratings and Reviews

4 Stars This is my Bible
A friend gave me this for Christmas and if she weren’t already #1 in my book, this would have put her over the top.

I have always enjoyed making sauces and salad dressings, but I usually just threw something together and hoped it tasted like I wanted it to. This book just overwhelmed me with the possibilities.

I have only made a few of the recipes so far, but everything has turned out very well. I made the mustard bechamel to go with the roast duck my family had on New Year’s Day and I got rave reviews. Since the basic bechamel recipe makes about 4 cups, and I only needed 1 cup for the mustard sauce, I used the excess to make the Spinach-Pignoli Pesto Lasagne recipe included in the book. The only modification I made to the recipe was eliminating the raisins from the pesto - no one in my family cares for them. While the lasagne blorped a bit in the oven, it tasted delicious. I’d maybe up the ricotta content for next time, but that’s a minimal issue.

I’d give the book a 5-star rating, but I haven’t made enough of the sauces/pestos/marinades to properly judge how easy or hard all the recipes are. I’ll admit the bechamel was a bit work-intensive, but the end results were totally worth it. I am definitely looking forward to making each and every recipe in this book.

2 Stars Getting Sauced….
would be a better endeavor than the first recipe I tried in this book. My first go at one of her recipes was the seafood cream sauce on page 40. I looked at the ingredients and assembled them beforehand and gave the recipe a quick look over (that’s usually all I need if I have all the ingredients ready to go in advance - I should have studied it more carefully, I wouldn’t have bothered with it due to the time it takes). I’ll have to guess here that Parisi has made this sauce before but when writing the recipe she’s guessed from memory about the timing. The sauce, if you follow her direction explicitly, takes 73 minutes to complete, that’s an awful long time for a fairly simple recipe. And, after 73 minutes, it wasn’t very good. I’d challenge her to do it again using her own timing instructions. The salsas in the book are pretty basic, her advice on Thai cuisine is that if you can’t find Thai basil just go ahead and use regular is an insult to Thai cuisine, there’s such a huge difference in the two that it’s astounding to me she would recommend that substition, gee - my regular old ordinary supermarket carries Thai basil or I can drive another 15 mins and pick it up at an Asian market. Don’t be lazy, get the real deal, it’s a quite different taste and you’ll be glad you did. Sorry, this book just doesn’t cut it for me.

5 Stars Great book
the book covers every kind of sauce you could imagine, so it’s a great reference as well as a “recipe” book. I love to make my own sauces to that I can control the additives, and this book takes the guesswork out of figuring out quantity as well as quality.

5 Stars A home cook’s go-to book
Quite frankly, having no more than 30-45 min. after work to fix dinner for a family everyday, I will invariably go for the dish with the least amount of work. As such, roasting, quick sauteeing, grilling, etc. are what meats, poulty and seafood are subjected to nightly in my kitchen.

Having “Get Saucy” is of tremendous help to me. I’m able to vary and improve the tastes of our everyday fare. I’m not making the same spaghetti sauces or the same gravies week in and week out. I’ve made about a dozen sauces, pestos, marinades, etc. from this book and each one has been simply delicious. I will usually prepare the sauce the night before, stick it in the fridge and warm it up or incorporate it with what’s cooking for dinner next day.

As to whether the sauces in this book are authentic or not hardly concerns me. If it’s quick to prepare, reasonable in cost, tasty and complementary to the main dishes and sides I cook, then it’s a keeper for me.

5 Stars Highly Recommened Time-Saver!
This gem threw itself at me in my local cooking store and I have been very happily “saucing!” Sure, there are many wonderful books on sauces already, some very sophisticated and some not. This book is a mix of both worlds. It is like someone has gone through all my cookbooks (and there are many…) and pulled out most of the sauces, from classic to fusion. It is well organized, directions are clear, ingredients are easily obtained (and if you are a card-carrying foodie like me, you already have almost ALL the ingredients already…) and it has a great pairing section for easy, no-brainer combinations of sauces for salads, pork, fish, beef, desserts, etc. This book helps spiff up whatever you are serving from salad to dessert.

My very first experience with the book successfully hooked me. Having scored a counter-top, electric roaster for Christmas, I have been experimenting with the cooker to see what it can and cannot do by using larger roasts, chickens, etc. Granted my 16 year-old is 6′1″ and eats eight meals a day, but left-overs are not his cup of tea. After you slice off lovely large pieces of a six-pound pork roast for Sunday dinner, what the heck do you do with the rest to make it interesting and different and creative without a degree from the CIA? Grab this book: Sunday, I roasted the six-pound roast and served it with the “Creamy Sherry Vinegar Pan Sauce”; Monday, I cubed some of the meat and served it over rice with the “Sweet-And-Sour Stir-Fry Sauce”, pineapple and some green peppers; Wednesday, the rest of the roast got shredded and mixed with “Smoky Texas-Style BBQ Sauce” and was served with coleslaw on hamburger rolls to my son and two of his friends. The plates were clean.

Now, THAT’s economical, and fun! Three meals for the cost of one pork roast (on special, by the way) all very different and very tasty. This is not gourmet cooking, I know, I know…but at 5:30 pm on a week-night when my creative juices are well, not as “juicy” as I’d like, this is just fine by me.

My only complaint was that my book is a paperback. But Amazon has again saved the day: Just ordered the hardcover for myself and my daughter will get this one.

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