By David Joachim, Reviewed by Marty Martindale
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.