By Rozanne Gold
Few chefs have the expertise to combine great cuisine with great nutrition. Even fewer chefs have the ability to create fresh, deeply satisfying food combinations from just a few ingredients. Now Rozanne Gold, celebrated chef, consultant, author, and three time James Beard award-winner, makes just that kind of magic in her eagerly-awaited book, Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook.
One of the most influential women in the food world today, and widely known as the "diva of culinary minimalism," Rozanne Gold is the author of the ground-breaking work Recipes 1-2-3, and its bold successors,Recipes 1-2-3 Menu Cookbook and Entertaining 1-2-3. Her signature style of creating dazzling dishes using only three ingredients per dish has gained her widespread acclaim, and her reputation as a bona-fide culinary trendsetter is known all over the world.
Healthy 1-2-3 is the culmination of a six-year effort that blends Rozanne Gold's popular 1-2-3 principle with a sensible and nutritious approach to eating. Sweep away the excesses of complicated recipes, remove extra ingredients that mask or muddle, and the result is a dish with concentrated flavor and elemental taste. Healthy 1-2-3 takes this notion to the ultimate step, offering a thrilling array of over 200 "to-die-for" dishes that are decidedly healthy.
Collaborating with leading nutritionists to ensure that all recipes are nutritionally sound and fit a sensible eating program, Gold offers an ingenious new way to eat everything (olive oil, butter, cheese, eggs, sugar, and even chocolate), as part of an overall balanced diet. Barbara Levine, RD, PhD, co-director of the Human Nutrition Program at Rockefeller University prepared the Foreword, and clinical nutritionist Helen Kimmel, MS, RD, calculated the dietary values of every recipe.
The recipes in Healthy 1-2-3 are also the most authentic presentation of Rozanne Gold's approach to food, as they reflect the way Rozanne Gold herself eats. Once a fat teenager, Gold slimmed down after she learned, as a professional chef, to apply French techniques to a handful of superlative ingredients, cooking them perfectly. The result was a healthful, urbane cuisine marked by daring simplicity. She started losing weight, and has maintained a fit, slender figure ever since, for some 20 years—even though she cooks, tests, and tastes recipes all day long.
Rozanne Gold is one of the food world's most prominent and creative figures. A renowned chef, international consultant, and three-time James Beard award-winning author, she has been at the leading edge of reshaping the American appetite for some 20 years.
Award-winning chef: Gold's meteoric career was launched at age 23 when she became executive chef at Grade Mansion for New York Mayor Ed Koch. As chef-Director since 1984 of the internationally lauded food and restaurant consulting firm, Joseph Baum & Michael Whiteman Co., her work has moved restaurants and food companies to the next level of success. She was consulting chef for two of New York's most celebrated (and highest grossing) restaurants: the magical Rainbow Room, where she was co-owner, and the "new" Windows on the World.
Business Week magazine deemed her a "Mover and Shaker" (1987), Cooking Light magazine selected her as one of America's Top Five Enlightened chefs (1996), and Chef magazine nominated her as Innovator of the Year (1997).
Best selling author: Gold's books have won the culinary world's most prestigious prizes & remarkably, she has won the James Beard Cookbook Award three times. She has been called the "mother of simplicity" and the "diva of culinary minimalism," based on her philosophy of minimizing ingredients to maximize taste. She introduced sophisticated cooks to her "keep it simple" cuisine in 1994, with "Little Meals: A Great New Way to Eat and Cook" (Villard), a Beard award winner. She won a second Beard Award (1997) with her next book, "Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients" (Viking), now published in three languages. Her third book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown), a Beard nominee, appeared in 1998. Her fourth, "Entertaining 1-2-3" (Little, Brown, 1999), brought Gold her third Beard award. The book also was nominated for the IACP/Julia Child Cookbook Award.
The Ultimate Three-Ingredient Cookbook
By Rozanne Gold
Stewart, Tabori & Chang, April 2001
Hardback, $35.00, 224 pages
Over 200 recipes, 50 full-color photographs
Information provided by the publisher.
This page created May 2001
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,