The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook Kindle Edition

This book contains many fine recipes but is not a reference book for Italian sauces.

The recipes we have tried have been fantastic. We have added bacon to one (you can't go wrong with bacon). There are also many helpful tips, e.g. Ten Ingredients You Can't do Without. We are sending a copy to each of our sons who like to cook. The best cookbook I have ever bought!

This is the first time I shared a cookbook with my husband. We enjoyed going through the book together as if we were actually traveling from northern to southern Italy while being introduced to the foods native to that particular region.The recipes were appealing and mostly used few and basic ingredients. Each region had a brief introduction with tidbits of information. Sometimes the author described a region's basic staple or gave a brief economic history.My Sicilian husband chuckled when he read that bread crumbs were a 'poor man's cheese' as he recalled how delicious they tasted over 70 years ago in his grandmother's kitchen.I made one of the mushroom recipes last night and plan to try another this coming week.Finally, I'd say I just discovered that fewer ingredients and less time can result in a very satisfying meal.

I have been working my way through this book. I’m not a daring or experimental chef, I do what I’m told. These recipes are simple, usually about only six ingredients, and time from 2-3 hours. Yes, some impractical things with wild boar and rabbit, but overall superb. This thing will make you longing for the next one. Most are skillet prep, with pasta then added. I’m a big Cook’s Illustrated fan, but this one offers simplicity and quality that will leave your guests asking how you did that. My biggest complaint is when I simmer on the home stretch I can’t stop tasting before the pasta gets added.

I've owned this book in Kindle for over a year. Every time I go to it in search of a recipe, I am confronted -- and defeated -- by the organisation. It is regional. So, if you don't know if you want to cook Sicilian or Ligurian -- if, for example, what you want is to make an eggplant sauce -- there's no way to do it (unless you happen to know which region to consult. Ughhh.

I am giving this book as a Gift, but it’s a Beauty! I didn’t want to crack the spine, but was able to sorta leaf thru & it has Beautifulpictures! I am giving them a big box of all different kinds & colors of Pasta ~ so I think this book will come in very handy for them 😀👏

A friend suggested this book and I love it! Have made 4 recipes and all were a big hit. I love how the author, Micol Negron uses a chapter per area of Italy! She also had gives numerous hints throughout the chapters to guide our cooking. I love this book!

This is a fabulous book. Makes me think about pasta sauces in new ways. Good addition to my Italian bookshelf!Robyn Marty

Now this is my kind of book. I like to make food naturally from scratch and have only recently discovered how easy it is to make tasty pasta sauces from scratch.This book came up on offer on Kindle and I thought that it would be very useful to have on the go when I am thinking about what cook that night on my commute.The sauces are authentic regional ones that are used in Italy. The author has travelled around Italy collecting these examples.What makes this book so special is the way that she discusses the sauces, how they are cooked and why they are prepared the way that they are.So, take a simple tomato sauce. I make mine up with onions and garlic and then add a bowl of small fresh tomatoes from my local grocers to soften. I know the debate about peeling them and removing the seeds but have never understood all the faff. Apparently there is an acidity to the seeds that alters the flavour. I like it when the cooking is discussed in this kind of detail. Understanding it can transform the simplest meal into a feast.If you like to discuss your food then this is the book for you.

So many great recipes loving it

Good information but I would have liked more recipes and also an index for each sauce/recipe.

Good recipes but very bad index. One must scroll by region to find recipes.

On the lookout for a sizeable compendium of pasta sauces this presented itself as a contender but hasn't fulfilled my hopes. The page dimensions are less than A4 and thus most recipes span three pages including a full page colour photo for each, meaning there are fewer recipes than might be expected for a book of this length. The failure of expectations in this regard is worse because Amazon's product page erroneously states that there are 384 pages. In fact there are only 238.Secondly, 'rustic' simplicity and few ingredients seems very much the order of the day, in accordance with the current fashion of trendy upmarket restaurants (cheap ingredients + expensive prices paid by the middle classes thinking it terribly witty to eat 'peasant' food = big profits); example - "smashed potato sauce with cracked black pepper and olive oil", which contains, er, potatoes, black pepper and olive oil. Many 'sauces' couldn't really be described as such but are much more like chopped up solid ingredients mixed into pasta than what I would understand by the term which to my mind is something more liquid. There are relatively few 'rich', complex sauces to be found here which is more the kind of thing I was looking for. That despite the rustic simplicity this is a book aimed very much at well-off smug 'foodies' is indicated by each recipe having a wine pairing with some very specific and no doubt highly expensive appellation you are not going to be able to get hold of short of having an Italian wine merchant in your area.The recipes display American insularity and solipsism in measuring in pounds and cups with scant regard for the rest of the world. A section on pasta shapes would not have gone amiss; even though each recipe has a photo, recipes tend to suggest two or three possible alternatives for pasta, and many of the names here are completely unknown to me even though I have a reasonable familiarity with the variety of pasta.