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Cooking 1-2-3: 500 Fabulous Three-Ingredient Recipes (1-2-3 Cookbook) Hardcover – October 1, 2003


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Product Details

  • Series: 1-2-3 Cookbook
  • Hardcover: 336 pages
  • Publisher: Stewart, Tabori and Chang; Edition Unstated edition (October 1, 2003)
  • Language: English
  • ISBN-10: 1584792868
  • ISBN-13: 978-1584792864
  • Product Dimensions: 1.5 x 8 x 10.5 inches
  • Shipping Weight: 3.8 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #329,636 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

In her latest installment of the 1-2-3 cooking series, Gold, columnist for Bon Appétit, shares her simple yet effective recipes for cooking delicious cuisine without the bother of having to amass a plethora of ingredients. Although she insists that every cook must have a supply of basic food items in her pantry such as puff pastry and lemon olive oil, Gold believes that a sumptuous meal does not need, and may even be spoiled by what she calls "ingredient overload." For Gold, "the realization that a minimum of ingredients could maximize taste by allowing pure flavors to shine" led her to create dishes like Maple Glazed Salmon Steaks and Heirloom Tomato Salad with Lemony Tahina. Appetizers, entrées and desserts can all be prepared according to her three-ingredient rule, and the large selection of salads, soups, fish, pasta, poultry, meat, and cakes will satisfy readers.
Copyright 2003 Reed Business Information, Inc.

Review

Chef Rozanne Gold is speaking volumes with just three ingredients.

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

4.2 out of 5 stars
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Most Helpful Customer Reviews

43 of 44 people found the following review helpful By J. L. Keating on February 12, 2004
Format: Hardcover
Do not be fooled into thinking that because every one of these 500 recipes has only 3 ingredients, (excluding salt, pepper and water) that the recipes are quick and easy. Some are. What could be simpler than mixing mayo and wasabi, spreading it onto salmon fillets and shoving it in the oven for 10 minutes? However, the 18-hour slow-cooked pork, while very easy, needs 6 hours absorbing its spices, and 18 hours in a very slow oven. Not quick. And the pears Belle Helene need you to poach some pears, make sorbet with the others, stuff the pears with sorbet and top the lot with chocolate. Neither quick nor all that easy. Nor does the book reduce pantry space with its reduced ingredients; you'll want to stock up with garlic oil and hunt down pomegranate molasses, for example.
What the book does well is give you a feel for how ingredients work in a dish. Once you've sautéed asparagus in sesame oil, you'll never look back. If you're a beginner cook, you may find the book less useful, as it assumes you have basic cooking techniques. If you're an innovative and enthusiastic cook, you'll be poring over it for hours and producing some rather spectacular results.
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31 of 32 people found the following review helpful By Khalfani Garcia on February 19, 2007
Format: Hardcover
Your first concern must be: "Only three ingredients?! The recipes can't taste that good." Let me assure you that the recipes are absolutely delicious, despite the fact that they contain only three ingredients. (Recipes often contain salt and pepper, which are not considered ingredients.)

However, here's the caveat: While the recipes call for only three ingredients, many of those ingredients are rare indeed. Examples: saffron threads, Thai curry oil, za'atar, pomegranate molasses, rutabaga, Asiago cheese, creme fraiche, fresh tarragon, tandoori paste, mango chutney, etc. You were probably thinking: "Only three ingredients, I'll definitely have all three ingredients in my house." Think again. Unless you have fennel seeds in your house, you can't make the roast pork recipe on page 164. So many recipes call for obscure ingredients, I felt the need to alert potential buyers.

That being disclosed, many recipes call for ingredients that you will probably have. And all the recipes I've tried so far have been delicious and easy to prepare.
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28 of 30 people found the following review helpful By A Customer on December 1, 2003
Format: Hardcover
Wow,what a gold-mine! Rozanne Gold is a genius and genie when it comes to flavors. I'd recommend this book to aspiring chefs to understand flavor systems as well as home cooks who want a little sophistication in their menus. This is NOT open a can or box and dump cooking---far from it. This is a collection of recipes developed over nearly a decade by a chef who looks at minimalism just as an artist or poet does. My favorite recipes are cornish hen under a brick,wine dark short ribs, and chocolate truffle torte. But with 500 recipes I'll bet I'll find more. She even makes turnips sound good.
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18 of 20 people found the following review helpful By Deborah Jimenez on December 5, 2003
Format: Hardcover
I use this book many times each week. It is easily the best book in my busy household. The recipes are easy to follow and they give me a sense of accomplishment when I produce something so delicious. I am going to get all her other books. Home made meals really are the best!
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4 of 4 people found the following review helpful By Christi on December 29, 2009
Format: Hardcover
I am unable to eat gluten, and while this cookbook is not entirely composed of gluten free recipes, a majority of the recipes are gluten free and if nothing else it will give you many great ideas on what you can eat that is fairly easy to make.

The only reasy why I didn't rate it 5 stars is because I agree with how some of the ingredients are hard to find (to be honest I am unsure what some of them even are) but please do not pass this book up just because of that. Everyone, including myself who is a graduate student with no time, can use this book to cook a healthy and yummy meal.
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