Here's what the
are saying about
books and recipes.
The Detroit News
"winning flavor combinations"
The Palm Beach Post
"fresh, simple, bursting with flavor"
Des Moines Register
"Joie puts you at ease"
Espresso, San Diego
"hard to resist"
Restaurant Hospitality Magazine
Kansas City Star
"so much flavor"
"couldn't get easier than this"
"a must for any cook"
the internet review
Richmond Times Dispatch
Sun Sentinel, Ft,
"doesn't get better than this"
Canadian Jewish News
"fresh and simple"
"Warner has a nice touch"
"recipes really work"
Sonoma West Times
"recipes are endlessly inviting"
Los Angeles Daily News
Bon Appetit Magazine
"ideal for cooks"
"spectacular jewel of a cookbook"
Globe & Mail
Quill & Quire
"very au courant" "recipes are clear
House and Home
New Hampshire Register
Chatham Daily News
Cox News Service
Budget Living Magazine
"Warner's books never fail to surprise: her recipes to delight"
The Bolton Common
ALSO on this site:
Warner shows new ways to dress up the country's
"favorite fish." According to Warner, the secret
is using quality tuna and fresh ingredients.
are creative to be sure.
Watch the Patriots while nibbling on Tuna Tapas.
Warm up with a bowl of Broccoli, Cheddar and
Tuna Chowder. Add Kalamata olives to make the
Not-Your-Mother's Tuna Melt.
never fail to surprise: her recipes to delight.
BUDGET LIVING MAGAZINE
that you've mastered one domestic duty, it's
time to tackle another: namely, dinner. But
before dialing Pizza Hut (again), try dusting
off that can of Bumble Bee and diving into
Take a Tin of Tuna
(Chronicle Books, $20), by Joie Warner.
cookbook author gives the canned pantry staple a
There are twists on such old favorites as bagel,
cream cheese sandwiches (a less expensive remake
of bagels and lox), as well as Warner's own
innovations, like rigatoni with tuna and
is the way she roots
"There's a...world of recipes out there," she
writes, "mostly from the Mediterranean,
where cooks treat canned tuna as a delicacy.
sandwiches and casseroles are staples of
American cooking, but, declares Warner, the
canned version of the country's "favorite fish"
is much more versatile than many of us realize.
In this handsome paperback, the author (a food
journalist who's penned more than 20 cookbooks)
shows how the tasty and cheap standby can serve
as the basis for some
She spruces up tuna salad (adding avocados,
Tabasco and cumin for Spicy Mexican Tuna, Black
Bean and Tomato Salad), riffs on tuna melts
(suggesting artichoke hearts and Kalamata olives
in Not-Your-Mother's Tuna Melt) and adds verve
to tuna casserole (with freshly made cream sauce
and tangy lemon in Classy Tuna Noodle
Casserole). Warner's ideas for using canned tuna
in pasta dishes, sandwiches, soups, antipasti
and dips are
and the recipes range in cuisine from Italian to
French to all-American. The trick, Warner
explains, is pairing good-quality canned tuna
with fresh, flavorful ingredients. With color
photos, well-rounded introductions to each
recipe and simple instructions, this cookbook
will appeal to cooks of all experience levels.
21st century just might be the right time for
canned tuna to get some respect...Joie
Warner's Take a Tin of Tuna: 65 inspired Recipes
for Every Meal of the Day
offers some novel ideas for those who think
canned tuna should be relegated to brown-bag
sandwiches and comfort-food casseroles.
Warner, author of
more than 20 cookbooks, including Joie Warner's
No-Cook Pasta Sauces, isn't writing about the
canned tuna you can buy on sale, three for $1 at
the grocery store. She urges readers to try
premium tuna, particularly that canned in olive
oil, which is a staple in Mediterranean
canned tuna in an array of
upscale dishes, such
as Spanish tapas, in a cheese souffle, as a
fondue ingredient and in a filling for
deep-fried wontons. There are fresh twists on
everyday tuna recipes - a tuna melt goes
Hawaiian with pineapple, bacon and Monterey Jack
cheese, for example - and entire chapters are
devoted to appetizers and snacks (Tuna Tapenade),
soups and chowders (Quick Tuna Bisque),
sandwiches (Tuna Reuben) and salads (Tuna
Coleslaw with Grapes). There even is a
from-scratch tuna-topped pizza featuring roasted
red peppers and capers.
are by Warner's husband, Drew, a designer,
producer and food photographer.
explains the differences among tuna
categories...She also details brand-name pantry
items she keeps in her kitchen for creating an
"almost limitless" variety of quick dishes.
However, the bulk of her ingredients are fresh -
cilantro, tomatoes, garlic, lemon juice, herbs,
green onions - to complement the flavor of
premium canned tuna. Most of
the recipes are
good enough to serve to company.
NEW YORK DAILY NEWS
"If you've got a can opener and a copy of
Joie Warner's Take a Tin of Tuna
(Chronicle Books), you'll never have to eat
another boring tuna and mayo sandwich. In fact,
you can savor a different salad, sandwich or
appetizer for a very long time without getting
sick of America's favorite canned fish!
reconcile yourself, as the author has, to the
fact that canned tuna is never gonna be hip.
Once you get past that, and when you realize
that tuna contains those great omega-3 fatty
acids, you'll enjoy paging through the
repertoire of delicious dishes
that start with a can of tuna.
To start, read up
on Warner's "Tuna Tips" and "The Tuna Pantry."
The author recommends buying tuna packed in
olive oil, not water, because it's got the best
flavor. She also prefers light meat tuna to
white meat tuna because it's got a rich, meaty
Recipes are broken
down into sections like Tuna Snacks and
Starters, Tuna Soups and Chowders, Tuna
Sandwiches and Tuna Salads. Who would have
thought there'd be so many ways to make a tuna
sandwich? My favorites here were the tuna cream
cheese and caper wrap, the grilled eggplant,
tuna and roasted red pepper panini, and the tuna
Though you're not
going to find the ubiquitous tuna casserole made
with canned cream of mushroom soup, you'll find
a sherry and mushroom-flavored tuna tetrazzini,
plus a classy casserole prepared with ripe
tomatoes, fresh lemon juice, and fresh basil!
COX NEWS SERVICE
Take a Tin of Tuna
by Joie Warner.
There's nothing simpler than opening a can of
tuna. And, most of the time, there's nothing
Warner offers 65
recipes to beat the tuna blahs, and most of them
don't require you to turn on the stove -- which
perfect summer recipes. Some are as
simple as mixing in some store-bought caponata
and serving with crostini or crackers; others
are more involved. Warner has some favorite
flavors for pairing with canned tuna--capers,
garlic and artichokes--but also some surprises.
FORT WORTH STAR-TELEGRAM
ears hear "canned tuna" and your brain says
"boring," have we got a book for you. Take
a Tin of Tuna by Joie Warner is
a treasury of
easy recipes with a surprising "wow" factor.
Inspired Recipes for Every Meal of the Day,
this clever volume transforms the common can of
tuna by pairing it with sweet corn, potatoes,
and cream for a lovely chowder; garlic, capers
and olives for a tapenade appetizer; grilled
eggplant, roasted red bells and ciabatta for
panini; and tomatoes, Parmesan and arborio rice
The recipe below
makes a special salad to tote to work along with
lettuce and pita bread. You can assemble the
sandwich at your desk; take along some mango iced
tea for the perfect flavor complement...
more of Joie's reviews on
how good Joie Warner's No-Cook Pasta Sauces
is: I tested the
tuna, lemon, and caper sauce
recipe and found it
so easy and delicious that I couldn't resist trying another.
This time I
prepared green-olive pesto, and bingo: another quick and satisfying meal.
The concept here is
simple. Put the sauce ingredients in a serving bowl
and toss with hot pasta. As long as the ingredients
are at room temperature, the pasta will heat them up
nicely. And because nothing but the noodles has to
be cooked, your sauce comes together in the time it
takes to boil water and cook spaghetti.
It's true that Italy has few--very few--uncooked pasta sauces made
with fresh tomatoes and herbs. But none of Warner's creations (with the
exception of one based on Buffalo chicken wings) feel un-Italian in the way
that pasta salads do. Even the Bolognese, made here with prosciutto and
Genoa salami rather than ground beef, tastes authentic. If the Italians don't
make such a sauce, they should."
Cynthia David, STYLE AT HOME
"From the windows of her bright kitchen in East Hampton, N.Y. Joie
Warner overlooks paradise. In the summer, roses climb the walls of
her shingled cottage on the eastern tip of Long Island, and
herbs--from lavender to lemongrass--grow in her garden just steps
from the kitchen door. Beyond, the ocean offers fresh-caught
lobster, and gentle farmland yields fresh produce...
Her newest cookbook is entitled
Joie Warner's No-Cook
Pasta Sauces. And she
means it! With not a sautéed onion or simmered tomato in sight, the
collection of 75 recipes may be the fastest way ever to get dinner
on the table, and is ideal for this bountiful time of year.
The self-taught cook and author spent
a summer devising the recipes, cooking pasta on two big white stoves
from the late '40s and '50s. She created each dish from a handful of
vibrant ingredients like olives, lemons, tomatoes, capers, cheese
and fresh herbs, blended them with a drizzle of olive oil, a slosh
of cream or a pat of butter, and then triple-tested them. Tossing
together ingredients, such as fresh chopped garlic and herbs, rather
than sautéing them first, creates fuller, more intense flavors,
Warner discovered. Her husband. Drew, a designer and food
photographer, takes credit for the book's moody close-ups. Her book, Joie Warner's Spaghetti:
America's Favorite Pasta
was nominated for a James Beard Award and
established Warner's reputation as
of the single subject book...
'Nothing makes me happier than having
somebody say they cooked their way through one of my books,' she
says. For Warner, writing cookbooks was a natural extension of her
love of cooking and passion for cookbooks. No-Cook Pasta Sauces is actually her fourth pasta book. 'I've eaten more pasta than
most,' she admits, 'but I never get tired of it. It's inexpensive,
elegant, and easy.' But there's another reason why Warner chose
no-cook sauces. "I love to make recipes as simple as I possibly
can," she says. 'If I don't have to use another pot, why bother? I
hate doing dishes as much as everyone else.' "
CANADIAN JEWISH NEWS
"Pasta lovers will appreciate
Joie Warner's No-Cook
Her premise is: why cook if you don't have to? In this spirit, she divulges
the secret to whipping up easy pasta sauces ready to eat in minutes without
ever turning on a burner.
With only a handful of flavorful ingredients such as olives, tomatoes,
citrus, cheese and herbs, you can cook up a storm.
It doesn't get better than this."
THE SAN DIEGO UNION-TRIBUNE
"Of all the cookbooks on my
shelves, the one with the most stains and stuck-together pages is not some
weighty classic from Julia or Jacques.
The book that sees the most weeknight
action in the kitchen trenches--especially when the weather heats up--is a
slim volume from Joie Warner
--No-Cook Pasta Sauces.
Warner didn't invent no-cook
sauces. Italians have been tossing pasta with pesto for centuries. But
Warner has come up with a number of enticing options. The basic idea is to
assemble oil, herbs, cheese and other fresh or canned ingredients in a pasta
bowl. Drain the pasta, dump it in and toss. The hot pasta melts the cheese
and warms the other ingredients, sending up clouds of fragrant steam...
No-cook sauces are timesaving, simple and
often economical. Just add rolls and a salad or steamed vegetable for a
complete meal. And cleanup is easy because there are no extra pans to wash.
But the sauces have an even bigger selling point:
They taste terrific."
KNIGHT RIDDER NEWSPAPERS (syndicated U.S. & Canada)
"A book that includes "No-Cook" in the title is guaranteed to
catch your eye in July. Joie Warner's No-Cook
Pasta Sauces is one sure-fire attention
getter. The book's 75 recipes combine room-temperature sauces with a pot of
cooked pasta to create delicious meals for cooks wrung out from a single
trip to the grocery store.
The recipes range from a simple butter and
parmesan sauce to a budget-busting lobster tarragon sauce. But in between
are recipes using the season's lush tomatoes, herbs such as rosemary and
basil, and pantry items such as canned black beans and canned clams.
Get off the sofa.
Go into the kitchen.
You can do this."
Sylvia Rector, KNIGHT RIDDER NEWS SERVICE
"When it's too hot to hang around a stove
and you're bored with tending a smoky charcoal grill,
up your taste buds with fresh,
simple, bursting-with-flavor dishes from the new
No-Cook Pasta Sauces."
Once you catch
on to the concept, you almost don't need the book.
But Warner has such winning flavor combinations,
it would be a shame to
Here's the plan:
Have add-in ingredients at room
Cook the pasta in boiling water and
Quickly stir in the other
That's all. It almost sounds too easy
to taste great, but this is one time when the whole is definitely
greater than the sum of its parts.
You'll need only one pot of
boiling water. While it heats, chop some fresh summer things--a
fistful of vibrant herbs and some ripe, juicy tomatoes. Grate or
crumble a chunk of robust cheese. Open the pantry for fruity olive
oil, capers, or marinated artichokes. Cheat a little by adding meats
that need no additional cooking: prosciutto, smoked salmon,
left-over chicken or canned tuna. The pasta's heat intensifies the
flavors and aromas of the ingredients in a way that cold pasta
THE WASHINGTON POST
Cooking couldn't get much easier than this:
combine a few simple ingredients, toss with pasta
and you've got dinner. It's the
concept for hot summer nights, as detailed in Joie
Warner's new cookbook, Joie Warner's
No-Cook Pasta Sauces.
The pasta still needs to be cooked, but we can live
Dana Jacobi, AMAZON.COM
Keep the right pastas in your pantry, along with
the other ingredients recommended by Joie Warner,
plus a few items in the fridge, and you can always
enjoy a heaping plate of pasta tossed with any of a
variety of zesty sauces simply by boiling water to
cook the pasta while you combine the ingredients for
the topping. This is the promise Warner proves to perfection in 75
high-flavor ways. For example, she adds chopped
tomatoes to a homemade Caesar salad dressing tossed
with bow ties and tops linguine with Spicy Tomato
For sauces using meat, poultry, or seafood, she
sometimes "cheats" a bit: in Tomato Sauce with
Clams, you warm the sauce by placing it in a bowl
set over the steaming pasta pot. And for Blue Cheese
and Broccoli Sauce, you do cook the broccoli--by
tossing it into the pot along with the pasta, but
this is so efficient, who cares?
Color photos, taken by Warner's husband, are so
sunlit that the food on every page looks like a
HOUSE AND HOME
"What an wonderful panoply of color and shape, taste and texture
greets the expectant diners of traditional Chinese cuisine. It differs
radically from the American "meat and two veg" philosophy, or the
all-in-one casserole dish, and this is its charm. Chinese fare is a popular
choice in North America. But how many of us who seek out the restaurants
with the hottest Szechwan or the
spring rolls have gone a round or two with a wok and returned to the
security of the stove or fry pan?
Joie Warner loves the taste of Chinese
food--not the overcooked, smothered-in-gooey sauce variety, but dishes that
combine crisp bites of Chinese turnips, water chestnuts and carrots with
tender marinated beef chunks or delicate bites of shrimp. The magic in the
menu is in the marriage of hot and spicy with subtle, sweet and sour with
plain or pungent.
A food writer, recipe developer and cookbook
author, Warner wanted to cook the food she found so satisfying on her many
trips to Chinatown. Visiting Chinese communities has been a compelling and
happy pastime. She delights in the streets overflowing with the sights and
sounds of China that are situated just blocks from her neighborhood.
Warner originally approached the chefs in
Chinatown restaurants. They, however, declined to hand over their
time-honored secrets. Instead, she determined to create her own, using
authentic food and seasonings--and running back to the restaurants for
comparisons until she was satisfied that she had captured the true essence, "the flavors of Chinatown."
These she presents in her cookbook,
A Taste of Chinatown.
Along with marvelous tips of shopping, cooking and preparation techniques,
she offers recipes that are clear and uncomplicated. There's no getting away
from the chopping, though--it's as much a part of Chinese fare as hoisin
sauce and chopsticks.
An important tip from Joie: "If you are
cooking on an electric rather than gas range, try to find a flat-bottomed
wok.. For stir-frying, the heat must be high and intense, or what you are
really doing is braising or stewing."
Pat Sadowsky, COSMOPOLITAN MAGAZINE
"In appreciation of apples,
Joie Warner's Apple Desserts
celebrates America's favorite fruit.
Desserts, designed and photographed by husband Drew Warner, is devoted
to the apple's sweetness and juiciness. Even if you don't try out some of
the scrumptious recipes right away (they
are short, simple, and easy to follow), you'll enjoy reading them and
feasting your eyes on the mouth-watering color photographs.
Some of the recipes included are Caramel Apple Upside
Down Cake, Sour Cream Apple Pie, Apple Tostadas, Apple-Cranberry Pie, and
Apple Bread Pudding. Also available in the series are
Joie Warner's Spaghetti and
Warner's Caesar Salads.
For the coming holidays, a great gift would be all 3
books. The compact book size, affordable price, quick and easy recipes, and
photos make these books great stocking stuffers.
We give this
series a ten plus"
Marion Kane, THE TORONTO STAR
just one in a super new series (others are Spaghetti
Caesar Salads) of nifty little books
written by Joie Warner, who has published plenty of one-theme cookbooks, and
whose recipes really work."
"Are cookbook authors becoming small-minded? Perhaps so, but in
this case, it's not a character flaw.
Joie Warner has written three slender
new volumes, "Caesar
Salads: America's Favorite Salad," "
Apple Desserts: America's
Favorite Fruit" and "Spaghetti: America's
Favorite Pasta." Each book
has 25 or so recipes and lots of pretty color photos, taken by her
may argue classic Caesar salad is best left alone. Warner's array of
recipes, from Mexican Caesar with tortilla croutons to Caesar
coleslaw, tosses that idea out the door.
She also makes spaghetti seem anything but prosaic by twirling it
into a simple sauce of tomatoes, olives, feta, and mint; frying it
into crisp little noshes, and making garden vegetable spaghetti.
The apple of Warner's eye is baked
into turnovers, pudding and all manner of luscious desserts.
In each case, the
dictum of "less is more" rings true. There may be
Susan Farrington, SANFORD NORTH CAROLINA
"Try listing a half dozen salads and asking
people to choose their favorite. Chances are the
largest number would opt for a Caesar salad, that
all-time favorite developed in Tijuana, Mexico,
during Prohibition days. At least, this is the
origin of "America's favorite salad," according to
cookbook author and food journalist Joie Warner.
Proving her point, she has created
small jewel of a cookbook,
hard-to-resist photographs by Drew
First thing I did was to feast on each
mouth-watering picture of freshly washed romaine
lettuce, crispy croutons and assorted touches from
sun-dried tomatoes, smoked salmon and grilled
swordfish to fried oysters and calamari. Then I read
the recipes and went into a tailspin, I wanted to
try them all at once.
Just to whet your appetite, here are a few of
Warner's choicest. When you prepare them, don't
forget to include me on your guest list...
Jane Webb, QUILL & QUIRE
"Each autumn brings a new
harvest of cookbooks. This year's crop includes books from three
perennial favorites and one new-comer, whose collective interests
range from pasta and seafood to country cooking and soups.
All over North America, chefs
and home cooks are reveling in the versatility of Italy's national
treasure, pasta. Economical, nutritious, and a great time-saver,--as
the author of All the Best Pasta Sauces, Joie Warner, points out--'the ideal food of the '80s.' Warner
concentrates here on the sauce rather than the pasta itself.
All the Best pasta Sauces
features 50 easy-to-make sauces, ranging from
zesty tomato-based preparations to rich creams and from
simple no-cook recipes to the more complex.
An introductory chapter devoted to
pasta basics covers the virtues of different types of pasta and how
to cook, sauce, and serve them. Warner also includes notes on the
kinds of ingredients called for in the book, the ones she gets the
best results from--useful information when one considers the wide
range of ingredients available today. She points out her preference
for not rinsing the brine off capers and how quickly pine nuts go
rancid. Little things, yes, but very important to the final outcome
of a dish.
Warner obviously has an acute palate,
for the emphasis throughout the book is on the preservation of
essential flavors. Creamy mushroom sauce is enlivened with the
piquancy of orange zest, Shrimps are abetted by basil, oregano, and
lemon. The best thing about this book is that
recipes are incredibly easy--instructions
are rarely longer than a concise paragraph--and
yet they bring impressive results."
Douglas Hill, THE GLOBE AND MAIL
season's volumes of and about food? My vote goes to
All the Best Pasta Sauces, by
Joie Warner. Touted as the first in a series of All the Bests, this
is the sort of book that tempts a cook to try every single
directions are straightforward (there's a section on "basics"); the
recipes combine ordinary and exotic ingredients in simple or
intriguing ways. Who would have guessed that a sauce of Swiss chard
and anchovies could dress fusilli to perfection? Or that a can of
chickpeas and a blender could transform linguine? Some of the sauces
rely on butter and rich cream and cheeses; others are as light as
ingenuity can make them
The serious student of
cookbooks risks overloading his shelves, if not his whole house.
Each of this week's volumes has something of interest, even it it's
only a single recipe or hint. None, except
All the Best Pasta Sauces,
is absolutely necessary for human survival.
Jennifer Brooks, BANCROFT TIMES
"The book, All the Best Pasta Sauces, by
Joie Warner, is small, but the recipes are grand. Most take only
minutes to prepare but taste like a master chef spent hours on them.
Contains a wide variety of recipes for every kind of pasta, all
presented in a simple uncomplicated way so that even a child could
Anthony Dias Blue, WCBS RADIO
"Yesterday I mentioned that my favorite part
of the chicken is the wing. That was quite an admission for me--mainly because I thought I was the only one who felt that way about
know, most people like thin slices of white meat from the breast. Kids like
the drumsticks because they don't have to fool around with a knife and
fork--which they hate doing anyway. They can eat a drumstick with their
Anyway, it turns out there is at least one other
person who likes wings best and her name is Joie Warner...The reason I know
this is that she wrote a book called The Complete Book of Chicken
Wings. This is a
charming paperback that contains over 70 chicken wing recipes including the
famous chicken wings from Buffalo. There--and you thought nothing famous
ever came from Buffalo. And although this book is somewhat lighthearted, the
recipes are really quite good. You'd be amazed at all the good things that
can be done with chicken wings which are, incidentally, one of the cheapest
types of meat you can buy. Don't miss this one, you'll love cooking wings
and your kids will thank you too."
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say about Joie's No-cook Tuna, Lemon, and