| Recipes 1-2-3 Menu Cookbook : Morning, Noon, and Night : More Fabulous Food Using
Only 3 Ingredients Cooking meals "can" be easy sometimes. From the bestselling author of "Recipes 1-2-3" comes a delightful new collection of recipes using only three ingredients, with creative ideas for all meals of the day. |
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Recipes 1-2-3 Menu Cookbook : Morning, Noon, and Night : More Fabulous Food Using
Only 3 Ingredients by Rozanne Gold, Tom Eckerle (Photographer) List Price: $25.00 Our Price: $17.50 Hardcover - 320 pages 1 Ed edition (October 1998) Little Brown & Company ISBN: 0316314854 Dimensions (in inches): 1.25 x 8.51 x 8.44 Order this Book |
| Busy cooks seeking fussless, intensely flavored dishes will embrace Rozanne Gold's Recipes
1-2-3 Menu Cookbook: Morning, Noon and Night, the sequel to her award-winning Recipes
1-2-3. In that ingenious book, Gold showed how recipes could be pared down to three
ingredients each (salt and pepper aside) to achieve dishes that were more than the sum of
their parts. In this book, she presents over 60 menus of three-ingredient dishes, 260
recipes in all, for breakfast, lunch, and dinner--course after course of simple, healthful
food based on easy-to-find ingredients inventively treated. Want a lovely weekend breakfast? Try Gold's "Room Service" menu of Poached Eggs with Lime Hollandaise, Smoked Salmon Quesadillas, and Fresh Strawberries with Gingered Yogurt--nine ingredients, total. Hungry Guests, a menu for streamlined entertaining, features Frisée and Beet Salad with Goat Cheese Dressing; Chicken Fricassee with Pearl Onions and Lardons; Celery Root Gratin; and Warm Banana Tarts--a 12-ingredient feast. Other menus present equally satisfying few-ingredient recipes that even novice cooks can prepare. Throughout, Gold provides useful strategies for time-saving cooking; her "Grapenotes" offers wine suggestions to complement the dishes and "Menus from the Healthy Kitchen" lists recipes that are fat-free, low-fat, and low-calorie. You'll find yourself mixing and matching dishes to create your own few-ingredient menus--a tribute to Gold's unique approach and enticing recipes. --Arthur Boehm |
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