Pasta with panache

For those who have long since eaten their way--at least twice--through Joie's first pasta book, as well as those just discovering the pleasures of pasta, here's the eagerly awaited sequel.

Joie's second pasta book is organized by type of sauce, with recommendations as to what pasta goes best. You'll find chapters on Uncooked Pasta Sauces, Cheese and Butter Sauces, Tomato Sauces, Vegetable and Bean Sauces, Seafood and Fish Sauces, and Meat Sauces. The emphasis is on garden-fresh produce and herbs, though there are a few sensuous butter-and-cream sauces that will satisfy the soul of the most sybaritic. The recipes range from the classic to the exotic and in this eclectic collection of over sixty totally new recipes, you'll find a pasta sauce for every occasion and every taste. 

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