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Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold Hardcover – October 26, 2010


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Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold + Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
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Product Details

  • Hardcover: 352 pages
  • Publisher: Rodale Books; 1st Printing edition (October 26, 2010)
  • Language: English
  • ISBN-10: 1605294705
  • ISBN-13: 978-1605294704
  • Product Dimensions: 10.1 x 8.5 x 1.2 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Best Sellers Rank: #145,292 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Chosen as one of the most important cookbooks of the past 25 years." --November 2011, Cooking Light Magazine

"Chosen as one of the year’s top cookbooks on Good Morning, America" -- December 22, 2010

"Chosen as one of the top cookbooks of 2010 in the New York Times

Holiday Book Review" --December 5, 2010, New York Times

"Chosen by the New York Times Food Editor as one of the year’s best."--December 8, 2010, New York Times

"Chosen by People Magazine as one of the top cookbooks of the year."--November 29, 2010, People Magazine

"Favorite 2010 Cookbook #1: Food & Wine Magazine"--November 6, 2010

"Gold’s global palate and talent for distilling a dish’s essentials put her in a Minimal(ist) league of her own--Christine Muhlke, New York Times, December 5, 2010

"Rozanne Gold is the personal trainer of food writers. She wrings stylish, streamlined, fabulous results with inspired combinations."--Julia Moskin, New York Times, December 8, 2010

"You have to hand it to Rozanne Gold, who has produced another winner of a

practical cookbook in her new "Radically Simple!"--Bonnie Benwick, The Washington Post 10/3/10

"Favorite 2010 Cookbook #1: Radically Simple by Rozanne Gold. This is the

book I’ll be pulling off the shelf the next time I’m stuck in a cooking rut."--Kristin Donnelley, Food & Wine magazine, 10/6/10

"Gold is spreading the gospel that eating well doesn’t have to be complex and exhausting. Her latest title is filled with intoxicating recipes that manage to looktruly easy and simple to make."--Katherine Miller, The Oregonian, 10/9/10

About the Author

ROZANNE GOLD is the author of 11 acclaimed cookbooks, a four-time winner of the James Beard Foundation Award, and winner of the IACP/ Julia Child Award. Gold, who at 23 began her career as chef to New York Mayor Ed Koch, went on to become the chef-director of the restaurant consulting firm that has created some of the world’s most famous restaurants and lasting food trends. She is a frequent guest on national television and has written for the New York Times, Bon Appétit, Oprah, Cooking Light, and many other national publications.. She lives in Brooklyn, New York, with her husband and daughter.

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

Of course, there are many recipes with very short ingredient lists.
I Do The Speed Limit
The book is beautiful with great photos, the recipes are easy to understand and execute and the tastes are a treat for the tongue and tummy!
Gini Stone
There are over 300 recipes here and they are all simple, easy and from the one's I've tried so far, delicious.
Sheri Fogarty

Most Helpful Customer Reviews

58 of 61 people found the following review helpful By Mom of Sons VINE VOICE on October 28, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I am picky about cookbooks. Although I love reading them, a cookbook has to be not only beautiful, interesting and unique, it has to be useful for real people, real home cooks (like me) in real kitchens, feeding real families and friends. On all accounts, this beautiful book from accomplished chef and food writer Rozanne Gold is a winner.

First things first, the book itself--and this is so important for a cookbook--is easy to read and use. The binding is high quality and the typeface and layout are easy and comfortable to read, and there are beautiful photos for almost every recipe. The book will lie open flat so you can cook from it without fumbling.

The recipes are wonderful--innovative without that tedious "I'm trying too hard here to come up with something new and different!" feeling in so many newer cookbooks. The recipes are geared toward quick preparation (15 minutes, 30 minutes) using fresh and simple whole foods, and even a few simple convenience foods, like canned beans and chickpeas, frozen peas and Dijon mustard. Fabulous.

I cannot wait to try: "Almost Confit" Chicken with Melted Garlic, Pork Chops and Apples with Madeira-Bay Butter Sauce, A New Way to Cook Broccoli: Charred & Tossed With Chilies and Garlic, Spiced Salmon on a Moroccan Salad...oh, heck, I think I may just start at "Bloody" Shrimp Cocktail and work my through to Double Raspberry Sorbet.

Recommendation: Excellent addition to a home cook's bookshelf.
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24 of 27 people found the following review helpful By S. D. Fischer VINE VOICE on February 6, 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
In Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold, author Rozanne Gold uses fresh ingredients in inventive combinations. She puts her own spin on well-known combinations such as frying the basil for Caprese salad. Many of the recipes are globally-inspired, including curries, Korean-style salmon with bok choy, crisped chicken with chimichurri, overnight tabbouleh with hard-boiled eggs, and poulet au crème fraiche.

These globally-inspired recipes call for ingredients that might be not found in the average cook's pantry. Readers with access to ethnic grocery stores and upscale supermarkets should be able to track down these more novel ingredients. Examples include kimchee, hiyashi wakame (seaweed salad), spices such as garam masala and asafetida, oils such as walnut and hazelnut, pomegranate molasses, nasturtium flowers, kefir lime leaves and wasabi powder. Some recipes call for alcohol (including anisette liquor, fino sherry, Madeira, brandy, Marsala, sake, white wine, mirin and others).

The instructions for each recipe are clear and brief. The author mentions in the introduction that the "procedures in virtually every recipe can be stated in fewer than 140 words." The recipes in each chapter are well organized into sections and in a logical order within the sections.

UPDATE (March 2011): The James Beard Foundation announced that
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30 of 36 people found the following review helpful By Sheri Fogarty VINE VOICE on October 28, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a terrific cookbook. Rozanne Gold is the author of 11 cookbooks and has won a number of awards. This is the first cookbook of hers that I've used, but it won't be the last.

There are over 300 recipes here and they are all simple, easy and from the one's I've tried so far, delicious.

The chapters are:

Brunch - which has a great variety of recipes from drinks to a number of beautiful egg dishes, frittata's and a great recipe for Smoked Salmon, Basil and Lemon Quesadillas - with many others.

10 minute salads - a number of great recipes here as well, running the gamut from Spiced Salmon on a Moroccan salad to Watermelon Salad with Feta and Black olives. There are a number of salad dressings as well.

Soups - everything from 5 minute soups to broths, Tortellini in Pesto Broth, Carrot Soup with Ginger and Crispy Carrot Tops, and accompaniments as well, like biscuits, muffins and crackers.

Pasta - also a number of recipes, many are 10 and 20 minutes, like Fettuccini with Smoked Salmon, Crème Fraiche and Lemon, Gemelli with Sausage, Leeks and barely wilted Snow Peas and Warm Sesame Noodles with Ginger and Snow Peas.

Fish - at least 30 recipes here from 3-minute Wasabi Salmon to Green Curry Swordfish with Shitakes and Basil and Crunchy Crumbed Cod with Frozen Peas.

Poultry - I loved this section as it groups the recipes by part: Chicken breasts, chicken thighs, cut-up chicken parts, whole chicken and turkey and has a great variety from Asian Chicken with Scallions to 'Radically Simple Chicken Parmesan'. I made the Almost Confit Chicken with Melted Garlic and it was a hit.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Let me say straight off that this is not what I personally consider a bonafide cookbook review. For several years I helped out with the annual cookbook review section published between Thanksgiving and Christmas by the newspaper where I worked. Each of us would get a cookbook category: desserts, appetizers, ethnic, regional, etc. to test and review. The rules were that you would prepare a minimum of three diverse recipes from each book, serve them to an equally diverse bunch of eaters and get their feedback; meanwhile, other recipes in the book would be scrutinized to make sure the instructions and ingredients lists were clear and made sense; books by chefs would get even more scrutiny, because recipes from professional kitchens often don't adapt well for use in home kitchens. Those are still what I consider the essential ingredients for writing a cookbook review that's worth its salt. This isn't one of them, as I've yet to cook anything from this book and probably won't until next summer, when the ingredients I most want to experiment with here are again in season.

What I can tell you is that the chef who wrote this book is amazingly imaginative and clearly knows the ins and outs of cookbook writing. Her recipes are clear and well written, the book is beautifully designed and the pictures look appetizing.

Other than her offbeat and interesting new ideas for summer produce, the recipes that intrigue me most are ones I haven't the nerve to try myself but would be first in line to get a taste of if someone else did. For example: chicken roasted "stark naked" with no seasoning at all, not even salt...pasta cooked in a bottle of wine...a soup made solely from garlic, olive oil, cumin, chickpea flour, one scallion and an onion...
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