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Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes Paperback – December 23, 2004
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"From Junk Food to Joy Food" by Joy Bauer
Featuring more than 120 recipes and oodles of gorgeous photos, From Junk Food to Joy Food has you covered from sun up to late night. Don’t deny yourself the flavors you love—learn to make them with joy! Learn more
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About the Author
ROZANNE GOLD is the author of eight acclaimed cookbooks and is the "Entertaining Made Easy" columnist for Bon Appétit magazine. She is a three-time winner of the James Beard Award and received the prestigious IACP/Julia Child Cookbook Award for Healthy 1-2-3. She lives in New York City.
HELEN KIMMEL, M.S., R.D., is a registered dietitian, certified nutritionist, and the founder of Foodworks, Inc., a culinary and nutrition consulting firm. She currently resides in Linwood, New Jersey.
More About the Author
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.
Top Customer Reviews
First, the variety. People who complain that low carbing is boring haven't taken a look at this cookbook. You get Pan Seared Rib-eye with Agurula. There's pot-roasted turkey with smokey onions. How about broccoli smothered in wine and olive oil?
These dishes are NOT hard. As I said, they all involve just three main ingredients. Some might open your horizons a bit - for example I *love* snow peas, but I know people who have never tried them. I also love pine nuts! They are quite good for you and tasty too. All of these things can be found at your average supermarket, and once you realize the wealth of healthy foods that you like, your menu planning gets more and more interesting.
Each recipe comes with the total carbs, the fiber, fat, saturated fat, protein, calories, and more - so even if you're not low carbing, you can see just how healthy in ALL ways these dishes are. The author feels strongly that eating healthy is about watching all of the problem areas and finding dishes that are fresh, healthy, nutritious and low in harmful items.
My one complaint with this book is that there are no photos of dishes. I LOVE photos to help me get an idea of what a dish is all about.
Even so, I highly recommend this cookbook. It covers everything from breakfasts to desserts, from drinks to appetizers for parties and main dishes. You can easily eat this way every day for years and never get bored - and amaze your friends and family with delicious, healthy dishes.
Chilean Sea Bass.This is a wonderful cookbook for entertaining since everyone seems to be "watching" their carbs!!!!!!Rozannes" helpful comments & carb counts accompany each recipe.This Cookbook is pure
There is also a handy shopping list of ingredients to have in your cupboard each week - I didn't even have garlic in mine - that make shopping without a meal plan do-able.
The other thing I like about this cookbook, is that everything I make tastes great. And for me, that's saying something. My sister was astonished that I am cooking at all, and when I prepared the fantastic asparagus with fried capers at her house - from memory, with ingredients she had on hand - she immediately bought her own copy.
I highly recommend this book to anyone who wants to control the carbs in their diet by cooking tasty food at home, but who doesn't have the time, skill or inclination to learn more complex cooking methods.
Most Recent Customer Reviews
Easy recipes.... all that I have tried have been delicious .... great cookbook even if you're not doing low carb !Published 5 months ago by Deborah Pullen
I was excited for this book. It was appealing because of the simplicity of the meals as well as being low carb. Read morePublished 13 months ago by Lindsay
Excellent. Simple and easy. For experienced cooks, this book serves as an excellent idea book. You don't even have to read the recipe, just reading the ingredients will give enough... Read morePublished 17 months ago by Misha Lupisha
Some of these recipes contain wheat and sugar, if that's of concern to anyone reading the reviews. I can't use this cookbook.Published 19 months ago by Loanne C. Meyer
I love this book! It's fun to read and fun to cook from. It's amazing what you can do with 3 ingredients! Read morePublished 20 months ago by Ali Meyers