Joie Warner's No-Cook Pasta Sauces

Joie Warner's No-Cook Pasta Sauces Review

I like this book for those nights when I know ahead of time I'm going to be crunched for time. I'm the kind of person who plans a week of meals at a time before grocery shopping, with an eye on what nights will be busy vs. when I'll have oodles of time. I also keep a pretty extensive pantry on hand. I think if those 2 things weren't true, this book would lose alot of its usefulness. But with the right ingredients around, there are some good quick meals in here.

A few things to be aware of:
- These recipes are LOADED with butter, oil, and fatty cheeses, typically half a stick of butter, 1/2 a cup of cheese to serve 4.
- There is a little bit of prep required before you boil the water, but it's light, like chopping a garlic clove or grating some cheese.
- Most of these recipes uses strong tasting ingredients, like raw chopped garlic, crushed red pepper, and basil. If you don't like these ingredients, you might not like a lot of these recipes.

So, with those caveats, I would recommend this book. I especially like the sauce made from riccotta cheese, bottled red peppers, basil, garlic and parmesan cheese. I typically serve these with boiled broccoli and quick frozen garlic bread, and dinner is ready in like 20 minutes.

Joie Warner's No-Cook Pasta Sauces Overview

Why cook if you don't have to? This brilliant new approach to pasta, written by best-selling cookbook author Joie Warner, offers 75 deliciously easy pasta sauces -- all ready in minutes without turning on a burner. These no-cook sauces are whipped up while the pasta water boils, and heated when they mingle with the linguine, fettuccine, or other steaming hot pasta. Using only a handful of vibrantly flavorful ingredients such as olives, citrus, tomatoes, capers, goat cheese, and succulent herbs, Warner shows how to turn out fantastic dishes in a matter of minutes -- no joke, no catch, we promise! Imagine such sauces as savory Puttanesca, Asian-Style Sesame with Roasted Red Peppers, Creamy Tomato and Gorgonzola, or Green Pea and Prosciutto made from scratch and ready to eat by the time the spaghetti is al dente. This is the book we've all been waiting for -- finally, a fresh take on pasta!

Joie Warner's No-Cook Pasta Sauces Specifications

Keep the right pastas in your pantry, along with the other ingredients recommended by Joie Warner, plus a few items in the fridge, and you can always enjoy a heaping plate of pasta tossed with any of a variety of zesty sauces simply by boiling water to cook the pasta while you combine the ingredients for the topping. This is the promise Warner proves to perfection in 75 high-flavor ways. For example, she adds chopped tomatoes to a homemade Caesar salad dressing tossed with bow ties and tops linguine with Spicy Tomato Salsa.

For sauces using meat, poultry, or seafood, she sometimes "cheats" a bit: in Tomato Sauce with Clams, you warm the sauce by placing it in a bowl set over the steaming pasta pot. And for Blue Cheese and Broccoli Sauce, you do cook the broccoli--by tossing it into the pot along with the pasta, but this is so efficient, who cares?

Color photos, taken by Warner's husband, are so sunlit that the food on every page looks like a cheerful feast. --Dana Jacobi

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*** Product Information and Prices Stored: Mar 19, 2010 08:25:09