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"Inspired recipes from three top-quality ingredients—
it just couldn't get better than this."
Jacques Pepin |
"Recipes 1-2-3 is both inspiring and reassuring; it leads you painlessly into the kitchen, and most importantly, it does so without gimmickry or trickiness."
Nigella Lawson |
"It's the smartest cookbook you can imagine,
filled with great recipes that really work."
Ruth Reichl |
"It is far better than any cookbook promoting easy cooking that I have tried."
Amanda Hesser
New York Times |
"Thankfully, this potentially daring concept is handled by one of our
best chefs and culinary teachers, Rozanne Gold."
Anthony Dias Blue
WCBS Radio/Bon Appétit |
"Only once every decade a new cookbook clearly redefines taste, yet fits our lives so effortlessly that people will wonder how they cooked without it."
Michael Batterberry
Food Arts Magazine |
"Like a breath of fresh air, Recipes 1-2-3 blows away the dross, leaving the true untrammeled flavours of good quality ingredients to shine through. A liberation for cooks of all levels, everywhere."
Sophie Grigson |
"Recipes 1-2-3 is fantastic! It shows a pure understanding of how a great chef wants to and will cook at home."
Daniel Boulud
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"Cooking 1-2-3 is a keeper! The recipes work and feature flavors in ways many have never tasted."
Kyle Wagner
The Denver Post |
"Gold, chef and food writer, is renowned for having perfected a wealth of three-ingredient recipes. This book contains 500 of them!"
Associated Press |
"The author's calling card is her devotion to simplicity.
Gold proves you can do wonders by keeping things uncomplicated. Her recipes are big on flavor and quality."
Kathie Jenkins
St Paul Pioneer Press
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"This beautiful book proves beyond doubt that spectacularly good food can easily meet dietary recommendations. It's as simple as 1-2-3."
Marion Nestle, PhD, MPH |
"Gold's three-ingredient gimmick turns out to be one of those formal restrictions, like terza rima or the sonata, that concentrate creative energy. Dish after dish in Healthy 1-2-3 is similarly demanding and equally rewarding."
Thomas McNamee
New York Times
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"The Chocolate Obsession is for hard-core chocolate lovers and tastes extraordinary when faintly warm, about an hour after baking...The Pecan Fudge Terrine is a great little candy that goes together in no time flat—and with no baking! We took the liberty of doubling the recipe."
Los Angeles Daily News |
"It's hard to believe these sophisticated desserts are made with only three ingredients. Gold amazingly transforms trios of ingredients into such showstoppers as Warm Chocolate Souffle with Bittersweet Chocolate Sorbet; Glazed Pear and Lychee Tarts and Roasted Strawberry Ice Cream with Fresh Strawberry Compote."
Milwaukee Journal Sentinel |
"Has any other chef squeezed so much from so little? Gold never fails to surprise with what she coaxes from her ingredients."
Charlotte Observer
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"The only recent Christmas cookbook that strikes me as having a clear and well-executed agenda is Rozanne Gold's Christmas 1-2-3. It ably addresses the task of reducing the bother with the excellent three-ingredient recipes. It could go far toward keeping the lid on Yuletide kitchen panic."
Anne Mendelson
Gourmet Magazine |
"In Christmas 1-2-3 Rozanne Gold gives the harried cook an early present: a new collection of three-ingredient recipes to make the holidays more happy than hectic."
Karen Fernau
Arizona Republic
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"Fewer ingredients, less prep, quicker cleanup—it adds up to more kitchen fun in Rozanne Gold's new book. The recipes may be simple, the combined flavors make each dish as appealing to grown-ups as it is to kids."
Nick, Jr. Magazine |
"The concept remains a winner, and kids who've been defeated by glossy, overproduced catalogs of food styling will be relieved to find text that will really make them feel at home on the range."
Bulletin of the Center for Children's Books |
"Do-able and delicious describes Kids Cook 1-2-3. Rozanne Gold tempts kids with the promise of simplicity. Beginning cooks, busy cooks and cooks with limited attentions spans can whip up many extraordinary and everyday dishes. The ultimate goal is to build skill and confidence, resulting in independent, creative and happy young chefs."
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