Product Description

Home cooks of all skill levels can dress up everyday dinner with these 500 sensational recipes. Get Saucy revisits all the classics and creates even more brand-new ones. It's an indispensable kitchen aid.

Product Details

• Amazon Sales Rank: #544277 in Books
• Published on: 2005-02-09
• Original language: English
• Dimensions: 1.20" h x 7.90" w x 9.14" l, 2.08 pounds
• Binding: Paperback
• 428 pages

From Publishers Weekly
Parisi, a chef and writer for Food & Wine magazine, goes far beyond garden variety ketchup- and barbecue-based sauces in this compendium of flavorful recipes. Though she includes versions of those too, the bulk of her book is taken up by more unusual vinaigrettes, pestos and dessert sauces. She takes her inspiration from all over the world, showing that the French don't have a monopoly on inspired flavor combinations. On a two-page spread, recipes for marinades from Turkey, Tuscany, Vietnam and Latin America appear, all giving simple takes on ways to spice up various meats. Most of the ingredients are readily available, with the exception of a few Middle Eastern and Asian specialty items, and the instructions are easy to follow, though they do require some cooking knowledge, particularly for main-dish recipes like Turkey with Roasted Shallot-Teriyaki Gravy. Parisi introduces each recipe with a short note about appropriate ways to serve the sauce or tips on preparation; other helpful hints pop up in boxes throughout, addressing such dilemmas as how to keep gravy warm and lump-free or how best to freeze pesto. Cooks who want to take their meals to another level without learning a whole new repertoire of full-fledged dishes will find this book to be a great resource.
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About the Author
Grace Parisi is a James Beard Award-nominated author who has worked in the food industry for more than fifteen years. Her professional experience in cooking and catering began with a position as a food stylist, an unlikely application of her formal training at the School of Visual Arts, in New York City. Parisi eventually became an executive chef for two catering companies in New York, and has also given seminars for the Careers in Culinary Arts Program.

Parisi joined the staff of Food & Wine magazine in the late ‘90s.  She started as a chef in their executive dining room and currently works as a senior test kitchen associate. She is often invited to share her expertise on programs such as Today, Good Morning America, and In Food Today, and she is a resident food and nutrition expert for the Fine Living Network television show Simplify Your Life.

Parisi has been a contributor to Best American Recipes 2003, four Food & Wine books, and a number of Food & Wine’s yearly anthologies. Parisi lives in Brooklyn, NY, with her husband and two children, where she also pursues her passion for long-distance running.