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Food notes

Book helps you 'Get Saucy'

Associated Press
Published March 23, 2005


Imagine 500 sauce recipes, designed for the home cook, capable of producing endless variations of basic dishes or ingredients.

Grace Parisi imagined just that and shoehorned them into a book, Get Saucy (Harvard Common Press, 2005; $32.95 hardcover, $17.95 paperback).

Her recipes include sauces, of course - ranging from basic garlic butter or bechamel to roasted garlic cream sauce, or mint and almond pesto, or margarita marinade.

The recipes also describe creative combinations, ways of using the sauces that you may not have thought of - such as chicken with mushrooms, scallions and black bean sauce, or curry yogurt braised lamb.

There are classic sauces and ethnic specialties, salsas and chutneys and toppings for delectable desserts.

Appropriately, the text is garnished with a savory variety of cook's tips, helpful hints and basic information.

Parisi is a senior test-kitchen associate for Food & Wine magazine and has also worked as both a food stylist and executive chef.

In brewing coffee, not all water is equal

Because a cup of coffee is 98 percent water, it stands to reason the water you use to make coffee should taste clean, fresh and free of impurities.

Starbucks, the coffee company, offers some pointers about your choice of water. They suggest you should avoid water from a water softener, distilled water, city water that tastes like chlorine, or well water that tastes or smells like iron or sulfur.

If your local tap water tastes good to you, then it's likely to make a good cup of coffee.

On the other hand, if you filter your tap water before drinking, use filtered water for your coffee as well.

[Last modified March 22, 2005, 09:38:05]


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