Recipes 1-2-3: Fabulous Food Using Only Three Ingredients by Rozanne Gold, Tom Eckerle (Photographer)

From the Publisher

Time is not on our side. Not only don't we have time to cook, we often don't even have time to shop for food. Imagine being able to choose from more than 250 dazzling recipes that contain only three ingredients. With Recipes 1-2-3 you can shop for a three-course dinner for six and still go through the express checkout line at the supermarket! Award-winning author and chef Rozanne Gold has built a unique repertoire of dishes that maximize flavor by eliminating extraneous ingredients. A calendar of fifty-two menus highlights time-honored holidays and ingredients at their seasonal peaks: May brings bundles of Asparagus and Prosciutto with Melted Fontina, and aromatic Turkish Cherry Bread, while a July Fourth celebration explodes with "Fire and Ice" Gazpacho and Husk-Roasted Corn. Recipes 1-2-3 includes an index of fat-free, low-fat, and low-calorie dishes: the margins feature suggestions for "Add-Ons" and intriguing food and wine pairings called "Grapenotes." Every recipe has been remarkably distilled to save time, intensify flavor, and even enhance the beauty of food, as showcased in the book's thirty-two gorgeous full-color photographs.

Publishers Weekly

Despite her gimmicky title, Gold (Little Meals), formerly the First Chef to New York City mayor Ed Koch, offers a broad collection to prove definitively that three ingredients (not including water, salt and pepper) are plenty to construct flavorful, sophisticated dishes. These results often require some culinary expertise, as recipes call for various techniques, preparations and cooking times to draw out and mingle the flavors; optimum results also demand high-quality ingredients that can be costly or difficult to find locally. Nevertheless, dedicated cooks will be inspired by Gold's minimalist approach, which creates an extensive array of tantalizing dishes: Farmhouse Cheddar Frittata; Pan-Roast Oysters with Butter and Leeks; Brie and Pear Soup; Red Snapper in Burnt Orange Oil; Roast Pork Tenderloin with Prunes and Bay Leaves; and Carmelized Endive and Bacon. Memorable finishing notes include Frozen Maple Souffl, Pepper Lime Ice Cream and Red Wine Apple Sauce. Gold offers party-planning help with wine suggestions for each main course and 52 menus geared to the seasons and holidays (e.g., an Italian Family Dinner in January, a Summer Bistro Supper and a Supper in Your Silk Pajamas for November). This elegant, upscale cookbook persuasively demonstrates that less can indeed be more. Photos not seen by PW. (May)

Library Journal

At first glance, this might seem little more than a gimmick, but Gold, a New York restaurant consultant and author of Little Meals (LJ 5/15/93), can use only three ingredients (salt, pepper, and water are "free") to create such satisfying and sophisticated dishes as Fennel, Leek, and Orzo Soup, Rack of Lamb with Pesto Crumbs, and Chocolate Truffle Tort. Some recipes use one main ingredient in several different ways; others are just simply elegant. A clever idea from a clever chef; recommended for most collections.

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