Buy Used
$3.64
FREE Shipping on orders over $35.
Condition: Used: Very Good
Comment: Eligible for Amazon's FREE Super Saver/Prime Shipping, 24/7 Customer Service, and package tracking. 100% Satisfaction Guarantee. Dust jacket in Has dustjacket condition.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Christmas 1-2-3: Three Ingredient Holiday Recipes Hardcover – November 2, 2002


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$1.99 $0.01

Frequently Bought Together

Christmas 1-2-3: Three Ingredient Holiday Recipes + Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
Buy the selected items together
NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Hardcover: 96 pages
  • Publisher: Stewart, Tabori and Chang; First Edition edition (November 2, 2002)
  • Language: English
  • ISBN-10: 1584792426
  • ISBN-13: 978-1584792420
  • Product Dimensions: 8.3 x 6.1 x 0.5 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,236,799 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Rozanne Gold has mastered the art of entertaining simply. With her James Beard Awardwinning 1-2-3 cookbook series, she has set the standard for a style of cooking that has inspired a new generation of cooks to keep it simple. Gold is the entertaining columnist for Bon Appetit magazine and chef-director of the internationally acclaimed restaurant-consulting firm The Joseph Baum & Michael Whiteman Co., best known for recreating New York's magical Rainbow Room and the former Windows on the World. She is a frequent guest on television and makes her home in Brooklyn, New York.

More About the Author

Rozanne Gold, renowned chef, author and international food and restaurant consultant, began her career at age 23 as first chef to New York Mayor Ed Koch. Considered one of the most prominent women in the food world, she is a four-time winner of the prestigious James Beard Award and winner of the IACP/Julia Child Cookbook Award.

As Chef-Director of the restaurant consulting group, the Joseph Baum & Michael Whiteman Co., she helped re-create New York's magical Rainbow Room atop Rockefeller Center (where she was co-owner and consulting chef for 15 years), the legendary Windows on the World, and three of New York's three-star restaurants.

The author of 12 acclaimed cookbooks, Ms. Gold has been the entertaining columnist for Bon Appetit magazine where her "Entertaining Made Easy" column was read by five million fans. She has written and produced stories for The New York Times (her work can be found on the Op-Ed page, the Dining Section, and Sunday Magazine), and has written for Oprah, Gourmet, Cooking Light, More, FoodArts, Modern Maturity and The Montessori Magazine.

As Chef to Mayor Koch, Ms. Gold cooked for President Jimmy Carter, Prime Minister Menachem Begin and dignitaries from all walks of life. Business Week named her a "Mover and Shaker"; Cooking Light magazine named her one of "America's Top 5 Enlightened Chefs"; Chef magazine nominated her "Innovator of the Year"; the Food & Beverage Association of America honored her as 'Hospitality Professional of the Year" and Drexel University deemed her Distinguished Visiting Professor.

Known as the "diva of simplicity", she has set the Gold Standard for a style of cooking that has inspired professional chefs and home cooks alike to "keep it simple" with: Little Meals: A Great New Way to Eat and Cook (1994), Recipes 1-2-3: Fabulous Food Using Only Three Ingredients (1996), published in four languages; Recipes 1-2-3 Menu Cookbook (1998), Entertaining 1-2-3 (1999) and Healthy 1-2-3 (2001). Desserts 1-2-3 (2002) landed on the L.A. Times "Hot List" and was chosen one of the year's best cookbooks by Food & Wine Magazine. Cooking 1-2-3 (2003) was chosen as one of the year's best 10 books on NBC's Today Show.

Gold's books have garnered starred reviews from Publisher's Weekly and chosen as Editor's Selections in the New York Times Book Review. Her seminal book, Healthy 1-2-3 won the coveted IACP award, was nominated for a James Beard award, and chosen as "one of the year's best books" by the San Francisco Chronicle.

Known as a food-trends pundit, Ms. Gold invents concepts that give restaurants and food companies their competitive edge. An early proponent of American regional cooking, she helped create American Spoon Foods, the first specialty food company to focus on regional ingredients. She invented Hudson River Cuisine, turning the idea into a three-star restaurant, the Hudson River Club; and was responsible for developing New York's first pan-Mediterranean restaurant (Café Greco), featuring "Med-Rim Cuisine".

Ms. Gold is a frequent guest on national television, including four recent appearances on the Today Show and is a regular guest on National Public Radio. A recent appearance on WNYC's "Leonard Lopate Show" won her a fourth James Beard Award.

A graduate of Tufts University with honors in psychology and education, Ms. Gold studied cooking in Italy and France. She is past President of Les Dames d'Escoffier, New York, and is a trustee of Arts Horizons, a nonprofit organization that brings the arts to city schools. She is a major proponent of the movement to help teens eat more healthfully and has just published her 11th book -- "Eat Fresh Food: Awesome Recipes for Teen Chefs" (Bloomsbury USA, October 2009.) Gold lives with her husband and teenage daughter in Park Slope, Brooklyn. Her son Jeremy Whiteman lives in Silicon Valley.

Customer Reviews

3.5 out of 5 stars
5 star
0
4 star
1
3 star
1
2 star
0
1 star
0
See both customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

7 of 9 people found the following review helpful By A Customer on January 3, 2003
Format: Hardcover
There are a number of ideas in this book where you need just a few ingredients. It is wonderful for the party that is a spur of the moment. The recipes are easy but there is flare and enough diversity to be of interest for all food tastes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover
The recipes included would be good for upscale entertaining, but are useless for me unless I start hosting cocktail parties for people with sophisticated tastes instead of my usual crowd -- family members and people who aren't fans of goat cheese, oysters, or goose. If you do enjoy entertaining, though, this might be a good addition to your cookbook library, as many of the recipes are unusual and quick to prepare. Recipes include: shell-roasted oysters, black caviar pearls; sweet garlic-fennel bisque; three-minute wasabi salmon; crisped duck with turnips, port reduction;rutabaga mash with glazed shallots; and slow-baked pears with stilton, warm honey syrup. (Omitting the word "and" in titles and replacing it with a comma is the author's choice btw, not a mistake in transcription.)
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again