Marty Martindale

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.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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