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Download Recipes 1-2-3: Fabulous Food Using Only Three Ingredients epub

by Rozanne Gold

An ingenious repertoire of dishes that use only three simple ingredients presents more than 250 delectable recipes, along with a calendar of menus, tips on wine, and more. TV tie-in. 60,000 first printing. $60,000 ad/promo. First serial, Redbook. Tour.
Download Recipes 1-2-3: Fabulous Food Using Only Three Ingredients epub
ISBN: 0670865842
ISBN13: 978-0670865840
Category: Cookbooks
Subcategory: learn more about Fulfillment by Amazon
Author: Rozanne Gold
Language: English
Publisher: Viking Adult; First Edition edition (May 1, 1996)
Pages: 320 pages
ePUB size: 1363 kb
FB2 size: 1146 kb
Rating: 4.5
Votes: 436
Other Formats: lrf mobi txt docx

One of the first, and maybe the best; "Few Ingredients" cookbooks. These are not all quick recipes done in just a few minutes. Some require hours of cooking. The book illustrates that using just three fine ingredients (not including salt, pepper, & water) can provide one with dishes worthy of being called 'gourmet quality'! Highly recommended
Zeus Wooden
The idea of creating "Gourmet" dishes with only three (water, salt, & pepper don't count) major ingredients is pretty radical. The results, however, are wonderful. Chocolate cake with no flour? Terrific! The only drawback is the occasional hard-to-find ingredient, but I intend to buy some of these on Amazon. This author has several books on this theme, and I have enjoyed a couple of the as well.
Perfect condition. Fabulous book, can't go wrong.
This has always been one of the best cookbooks on the market. I've given it for gifts as well!
This makes a perect gift for beginning cooks to gourmet. Three simple ingredients come up with different and delicious recipes.
I'm now officially a lazy cook, but still love fabulous food, so this is the answer. Bought one for a colleague of mine, a doctor with two children.
Gold's approach to cooking is quite unique. By using a limited number of ingredients she must make the plain flavors stand out by emphasizing their inherent qualities. This differs from many culinary styles that strive for complexity of flavors and ranges of tastes within a dish. The results are subtle and fresh tasting. Readers should be warned, however, that 1-2-3 doesn't mean simple. Many times the dishes are time consuming and have multiple steps such as roasting, sweating, blanching, baking, sauteing, and pureeing in order to showcase the flavors of the main ingredient. I have made several dinners using only her cookbook, and three dishes can use up an impressive number of pots, pans, and appliances (fortunately I am not the dishwasher in my home). At their best, the recipes using this simplicity concept are especially suited to wine pairings that enhance or complement the tastes. I have incorporated a number of these dishes into my day to day repertoire: Pasta with Broccoli-Sausage sauce (using vegetarian sausage), Pureed Potatoes, Celeriac Remoulade, Sausages (Vegetarian) with Asparagus Sauce, Pumpkin Pasta, Braised Endive, Baked Fennel, Pasta with Broccoli Sauce, Routabaga Soup, and others. Gold is clearly writing from a large metropolitan center, and those of us in rural areas will have to adapt some of the more exotic ingredients. She is, however, a cook's cook and has in this and subsequent books provided an individual epicurean style.
I have tried many of the recipes in this book, and while they are not all unqualfied successes, enough of them are that I number this among my most useful recipe books. Ms. Gold and I share a basic sensibility about simplicity and flavors - simple, robust, up-front. I find that the add-ons make a big difference, and of course, I tend to tweak recipes anyway - the Baked Olives (in red wine and olive oil) are great as given, but with the addition of some garlic or rosemary, it's terrific. The deep-fried cheese was a disaster - I got a huge mess in the pan, with the coating stuck to the bottom and the runny cheese all over everything - ugh. The pasta with broccoli sauce is pretty bland - next time I'll massage it with some lemon juice or pepper flakes or something. But other recipes are great, and provide quick and easy starting points for me. I definitely recommend the book, and have given it to a couple of non-cooks, who really liked it.