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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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“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
“Rozanne Gold is the personal trainer of food writers. She wrings stylish, streamlined, fabulous results with inspired combinations.” ―Julia Moskin, New York Times
“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
“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
“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
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 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.
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 ...Read more ›
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.Read more ›
The book covers the range of meals - from brunch to dessert. I like how recipes are sorted - for example, for brunch, recipes are sorted by "so easy", "set up overnight", and "30-minute bakery". Finding a recipe that suits your needs is easy to do.
I found the recipes to be a mix of ones that I can see preparing for everyday meals and those for entertaining. It really depends on your eating habits (or the people you're cooking for). I think probably about half of these recipes may not be for someone who needs to cook for people with fussy eating habits - frankly, I don't see fussy eaters going for Swordfish steaks with sardine "bolognese".
If pictures are important to you, there are probably only pictures for about 1/3 of the recipes in this book. I would have loved for each recipe to have a picture (which would have made for a huge book).
While many recipes have "ordinary" ingredients, some have unusual ingredients that you may not have in your kitchen (smoked paprika oil or a chunk of pistachio halvah anyone?)
Some recipes are healthy, but if you're looking for low-fat recipes, look elsewhere - quite a few of these recipes use butter, mayonnaise, cheeses and other ingredients that are not low fat. Also, recipes do not include any nutritional information.
Even with those issues, this is a beautiful cookbook with some wondeful recipes.
Most Recent Customer Reviews
For the past 5 years my wife and I have been in love with Radically Simple to the point where the binding is badly ruptured and in need of spinal surgery or replacement. Read morePublished 3 days ago by Amazon Customer
This cookbook is one of the outstanding stars in my kitchen. After receiving it as a gift, I have given it as a gift on a multitude of occasions. Read morePublished 1 month ago by SCH
As a food editor, I have zillions of cookbooks, but this one stands out on my shelf. Besides cooking from it, I read it all the way through. Read morePublished 5 months ago by Grab
Amazing cookbook. Great way to have simple recipes that are delicious and look much more complicated than they are!Published 11 months ago by Moriah R. Zimmerman
I love the recipes - even bought this book a second time for my vacation home!!Published 13 months ago by Barbara
I have now made many items from this book, none have disappointed and a number have made it into my frequent rotation. Read morePublished 13 months ago by J. Landy
KINDLE VERSION ONLY:: ALL photos are black and white. An error I suspect. I hope Amazon re-issues to those of us who have purchased the mobi for $14. Read morePublished 15 months ago by AmericanWoman