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Entertaining 1-2-3 : More than 300 Recipes for Food and Drink Using Only 3 Ingredients Hardcover – October 13, 1999


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Product Details

  • Hardcover: 336 pages
  • Publisher: Little, Brown (October 13, 1999)
  • Language: English
  • ISBN-10: 0316320153
  • ISBN-13: 978-0316320153
  • Product Dimensions: 9.3 x 8.1 x 1.2 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #656,232 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Thumb through this lovely book and you will find yourself writing and rewriting guest lists, imagining menus, scanning the shelves of your pantry, thinking through shopping lists, and examining china and crystal. You may even find yourself ironing tablecloths and napkins, so be prepared. Rozanne Gold's Entertaining 1-2-3 will get under your skin. Scratch all you want. The only relief will come when the first guest walks through the door and absolutely ogles your food.

There are more than 300 recipes in Entertaining 1-2-3, and none of them asks for more than three ingredients. This may sound absurd on the surface, but in Recipes 1-2-3 and Recipes 1-2-3 Menu Cookbook, Gold proved the might and the right of her new path to sprightly flavored foods that exhibit an elegant edge of simplicity. Despite the carefree spin of the title, this is not a blitzkrieg in the kitchen cookbook, a no-brain/no-pain cookbook. This isn't about fast and easy, or about gourmet on the table in under 10 minutes. None of that. Rather, Gold's approach is to use few ingredients and seek a synergy that will push the combined flavors and textures and chemistries to the top of the meter.

Take Wasabi Mashed Potatoes, for example. You'll find it in the Sit-Down Dinners section (there are also chapters devoted to "Morning Guests," "Casual Lunches," "Classy Cocktails and Party Wine," "Hors d'Oeuvres," "Holiday Celebrations," "Great Buffets," "Healthy Entertaining," and "Spontaneous Entertaining"). To two pounds of mashed Yukon Gold potatoes, the author wants you to whip in two tablespoons of wasabi powder mixed with four tablespoons of water, and a stick of butter. Water, like salt and pepper, is considered a freebie in Gold's 1-2-3 recipes. Wasabi, you may recall, is the green horseradish paste found in sushi that so quickly clears your sinuses. Tucking in to a plate of these mashies will be like hopping a fast freight, with no looking back. All accomplished with three ingredients.

This a book that demands thoughtful cooking and thoughtful shopping. Using just three ingredients requires a balancing act of flavor. Use lousy, flavorless, out-of-season produce and it's Wallenda time. Once you are in the loop, however, there's some exciting ground to cover in Entertaining 1-2-3. --Schuyler Ingle

From Publishers Weekly

This collection is intended to reassure panic-prone cooks that they, too, can feed their guests, be it New Year's Eve, a wedding breakfast or a casual lunch. Continuing her three-ingredient approach, Gold (James Beard Award-winning Recipes 1-2-3: Fabulous Food Using Only Three Ingredients; Recipes 1-2-3 Menu Cookbook) provides 10 chapters on quandaries such as serving morning guests, sit-down dinners (with advice on every season), holiday entertaining and "spontaneous entertaining." In her introduction, Gold encourages would-be party planners: "Whatever it is, put it on a beautiful plate and call a friend, or two." But often her three-ingredient recipes require at least one ingredient that would stump cooks outside of the biggest cities. For example, Sable with Dill Cream calls for 11/2 pounds of smoked sable; Socca Blini, Olive "Caviar" calls for three-quarters of a cup of prepared black olive tapenade or eggplant caviar. Still, the book runs the gamut on entertainingAfrom how it works in Gold's own home ("I own two 12-cup coffeemakers and use one or both as needed, transferring the contents to an attractive insulated pot") to "grapenotes" on wine selection with menus and simple recipes for practically every occasion, such as Wrinkled Potatoes with Salmon Caviar for Valentine's Day, and Tri-Tip Fillets in American Red Wine for a celebratory Fourth of July. (Oct.)
Copyright 1999 Reed Business Information, Inc.

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.

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9 of 27 people found the following review helpful By Barbara Witkowski on June 14, 2000
Format: Hardcover
Although the concept is one that appealled to me, namely receipts with only three ingredients, I was a little disappointed because some of the required items were unfamiliar to me, and all but unattainable at my local market. I did, however, find a number of receipts that sound good enough to try with everyday ingredients.
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