This book, in spite of the 2 star review another reviewer gave it, is actually quite useful. I'm no novice in the kitchen, far from it, yet I found recipes in this book to be generally quick, easy, and tasty. And in contrast to many other cookbooks, it doesn't focus on one 'type' of regional cooking - rather, it gives a pretty varied choice, which is helpful, especially if you sometimes feel tired of cooking the same old things. I highly recommend this book. --thomasjpn
Just the cover of this book will cause you to take a second glance. You find yourself needing to touch its two compartments of spaghetti sauce, soft and squishy punchable, set into the hard cover of the book. Joachim has done your research for you, on all the different types of jarred sauces yourself, even what you can expect to find in them and their different price ranges. We all know about the many jarred red, tomato sauces, including Marinara and the pinkish vodka sauce. However, Joachim wants to alert us to the conveniences of off-white Alfredo, green pesto and yellow/orange Cheddar cheese sauces also put in jars for our convenience. Then these can be changed up with different bacons, broths, cheeses, prepackaged doughs, greens, chopped produce, premarinated meats, assorted condiments and the additions of certain wines. Here's some of the varied concoctions one can make with few ingredients, not at all always pasta with sauce: Shredded Beef Burritos Sweet and Sour Braised Brisket Pork Medallions with Port Cream Roasted Pork Tenderloin with Red Pesto Crust Pork Rollatine with Raisins and Pine Nuts Pan-Seared Chicken with Eggplant Sauce Shrimp Remoulade Salad Polenta with Saffron Chickpea Sauce Pesto Tuna Pitas Butternut Squash Soup Classic Beef Stew Roasted Beets Alfredo Provencal Spinach Pie Southwestern Corn Pudding If you know someone who claims they, 'Can't cook at all,' this book will help them out a whole lot. --food site of the day dot com
While the book did present a varied array of recipes, my husband and I were disappointed that there were not more actual SAUCE recipes. Guess we should have read the title more closely. The book does, however, give the reader a choice of using their own homemade sauce or (gasp!) jarred sauce when following the recipes in the book. We have only tried one recipe thus far, so will have to reserve judgement until we've experimented with a few more. --c parillo
About the Author
David Joachim is the author of A Man, A Can, A Plan, which was a New York Times best-seller with over 500,000 copies sold, as well as A Man, A Can, A Grill and A Man, A Can, A Microwave, both with over 200,000 copies sold. He is also the author or co-author of a number of books on food and cooking. David is a member of IACP and lives in Pennsylvania, USA.