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Recipes 1-2-3 Menu Cookbook: Morning, Noon, and Night: More Fabulous Food Using Only 3 Ingredients Hardcover – October, 1998

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Editorial Reviews Review

Busy cooks seeking fussless, intensely flavored dishes will embrace Rozanne Gold's Recipes 1-2-3 Menu Cookbook: Morning, Noon and Night, the sequel to her award-winning Recipes 1-2-3. In that ingenious book, Gold showed how recipes could be pared down to three ingredients each (salt and pepper aside) to achieve dishes that were more than the sum of their parts. In this book, she presents over 60 menus of three-ingredient dishes, 260 recipes in all, for breakfast, lunch, and dinner--course after course of simple, healthful food based on easy-to-find ingredients inventively treated.

Want a lovely weekend breakfast? Try Gold's "Room Service" menu of Poached Eggs with Lime Hollandaise, Smoked Salmon Quesadillas, and Fresh Strawberries with Gingered Yogurt--nine ingredients, total. Hungry Guests, a menu for streamlined entertaining, features Frisée and Beet Salad with Goat Cheese Dressing; Chicken Fricassee with Pearl Onions and Lardons; Celery Root Gratin; and Warm Banana Tarts--a 12-ingredient feast. Other menus present equally satisfying few-ingredient recipes that even novice cooks can prepare. Throughout, Gold provides useful strategies for time-saving cooking; her "Grapenotes" offers wine suggestions to complement the dishes and "Menus from the Healthy Kitchen" lists recipes that are fat-free, low-fat, and low-calorie. You'll find yourself mixing and matching dishes to create your own few-ingredient menus--a tribute to Gold's unique approach and enticing recipes. --Arthur Boehm

From Publishers Weekly

Following up on her 1996 James Beard Award-winning Recipes 1-2-3, Gold assembles new flavor-focused recipes into complementary menus. There's no arguing with the principle that a few fresh ingredients, attentively combined, yield a clean, often surprising taste. In Gold's handling, this idea is exponentially enhanced: among the morning menus is the delicately balanced Poached Eggs with Lime Hollandaise; Smoked Salmon Quesadillas, and Fresh Strawberries, Gingered Yogurt. Midday offerings include Lemony Tuna Salad with Tuna Tahina Dressing, Sweet Pepper Green Beans, with black olives, and Fruit Salad Vino Cotta (grapefruit sections and strawberries in reduced white grape juice). A sample dinner embraces Jumbo Lump Crab, Avocado Sauce; Chicken Paillards, Adobo Style; Smoky Pink Beans and Rice, and Coconut Ice Cream with Blue Curacao. Noting that these menus often break with tradition?scanting starches, eschewing breads?Gold encourages cooks to mix and match, practicing their own ingenuity. Many of the recipes rely on reductions of fruit juices or wine; cream and cheeses contribute depth to others. Eggs appear often and desserts make ample use of fruits. Some readers may object to precious menu titles (A Poem for the Table; Med-Rim Mosaic), but aside from that minor cavil, Gold's latest collection offers beautifully constructed, economically prepared recipes and menus.
Copyright 1998 Reed Business Information, Inc.

Product Details

  • Hardcover: 320 pages
  • Publisher: Little Brown and Company; 1st edition (October 1998)
  • Language: English
  • ISBN-10: 0316314854
  • ISBN-13: 978-0316314855
  • Product Dimensions: 8.5 x 8.4 x 1.2 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #997,180 in Books (See Top 100 in Books)

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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Most Helpful Customer Reviews

19 of 20 people found the following review helpful By Robert G. Pouria on March 25, 2000
Format: Hardcover
This is one of the best cookbooks in my collection. Not only are the recipes simple with only three ingredients, they are delicious. I use this cookbook at least once a week.
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4 of 5 people found the following review helpful By cindyinsharon on May 26, 2007
Format: Hardcover
I own or have cooked with all the Rozanne Gold cookbooks and each one is, well, solid Gold. Her recipes are simple, delicious, elegant even when they're just "homey food." The presentation is clear and simple and I have never yet tried one of her recipes and failed.
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Format: Hardcover Verified Purchase
Thanks to Rozanne Gold, cranberries have evolved from a condiment to a side dish at our family holiday meals. Her Cranberry-Cherry Compote is spectacular. I made her complete Thanksgiving menu one year and it was phenomenal. Just because a recipe has only 3 ingredients doesn't mean it's simple. The way she handles those ingredients is masterful.
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