Recipes 1-2-3 Menu Cookbook: Morning, Noon, and Night

Recipes 1-2-3 Menu Cookbook: Morning, Noon, and Night

by Rozanne Gold
     
 

Based on one of the most tantalizing culinary promises ever made - fabulous food using only three ingredients - Recipes 1-2-3 Menu Cookbook is designed to streamline complex lives in stylish good taste. Gold has created dozens of ingenious menus for breakfast, lunch, and dinner, each at once elegantly simple and delightfully sensuous. More than 260 recipes reflect the… See more details below

Overview

Based on one of the most tantalizing culinary promises ever made - fabulous food using only three ingredients - Recipes 1-2-3 Menu Cookbook is designed to streamline complex lives in stylish good taste. Gold has created dozens of ingenious menus for breakfast, lunch, and dinner, each at once elegantly simple and delightfully sensuous. More than 260 recipes reflect the new world tapestry of food and ingredients, drawn from Gold's vast international cooking experience - yet each requires only three ingredients. Her "Grapenotes" suggest the perfect wine to complement the flavors in each meal, and "Menus from the Healthy Kitchen" list fat-free, low-fat, and low-calorie recipes. Even the most timid amateur chefs will be amazed at the elegant, easy meals they can prepare using only a handful of ingredients.

Editorial Reviews

Publishers Weekly - Publisher's 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 Cura ao. 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. (Oct.)
Library Journal
Gold made a pot of gold with her Recipes 1-2-3TM, which featured recipes using only three ingredients. Here she continues the effort. Poached Eggs with Lime Hollandaise, anyone?

Product Details

ISBN-13:
9780316314855
Publisher:
Little, Brown and Company
Publication date:
10/01/1998
Edition description:
1 ED
Pages:
352
Product dimensions:
8.44(w) x 8.51(h) x 1.25(d)
Age Range:
13 Years

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