Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients, Viking, 1996
James Beard Award, winner, best cookbook, general category (1996)

This is the book that inspired “The Minimalist” column in The New York Times and encouraged home cooks and professional chefs alike to keep-it-simple. Gold's revolutionary Recipes 1-2-3 followed Little Meals with the introduction of Gold’s three-ingredient trope, a kind of “culinary haiku” that streamlines both the preparation and shopping processes. Her recipes allow ingredients to speak for themselves and enable cooks to remove the clutter in their cooking. Gold’s innovative approach – one that focuses on simplicity with an emphasis on professional technique — inspired a host of imitators and initiated her impressive, award-winning series of three-ingredient cookbooks. Recipes 1-2-3 made a splash around the world. It was translated into several languages and published in the Czech Republic, Israel, Turkey, and England.

“Rozanne Gold is the leader of a minimalist sect, one that uses the fewest possible ingredients to produce dishes that are not just credible, but delicious. Her ”Recipes 1-2-3” is a guidebook to this style.” -Mark Bittman, The New York Times

"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, Gourmet

“Recipes 1-2-3 is a brilliant, inspiring book. Thankfully, this potentially daring concept is handled by one of our best chefs and culinary teachers, Rozanne Gold.” -Anthony Dias Blue, Food & Wine Report, WCBSRadio

"Recipes 1-2-3 is glaringly brilliant. Only someone who is incredibly sophisticated about food could have written a book like this." - Paula Wolfert, author of The Cooking of the Eastern Mediterranean

“Recipes 1-2-3 is fantastic! It shows a pure understanding of how a great chefs wants to and will cook at home.” -Daniel Boulud, chef/owner of Restaurant Daniel, author

“Inspired recipes from three top-quality ingredients – it just couldn’t be easier or better than this!” –Jacques Pepin, chef and author

“Ms. Gold obviously understands the principles of gastronomy. Each combination is a tour de force of intense taste, and each recipe is much more than the sum of its parts. The 250 original recipes are as enticing as they are clever. -Suzanne Hamlin, The New York Times