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

4.5 out of 5 stars 87 customer reviews

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Editorial Reviews

Review

“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.

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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: 8.3 x 0.9 x 10.3 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Best Sellers Rank: #211,965 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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? )
Professional Chef Roxanne Gold's premise for this book is that a recipe doesn't have to be complicated to create wonderfully tasting food that is beautiful to look at and tasty. Along with that premise is the idea that you can accomplish this in simple recipes - almost every recipe is less than 140 words.

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.
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