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Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook, Fat-Free, Low Fat, Low Calorie [Hardcover]

By Rozanne Gold (Author)
Our Price $ 29.75  
Retail Value $ 35.00  
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Item Number 115125  
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Item Specifications...

Pages   224
Est. Packaging Dimensions:   Length: 11.32" Width: 8.84" Height: 0.92"
Weight:   2.99 lbs.
Binding  Hardcover
Release Date   Feb 28, 2001
Publisher   Harry N. Abrams
ISBN  1584790407  
EAN  9781584790402  
UPC  978158479040  

Availability  0 units.

Item Description...
Outline ReviewSimplicity as an art form creates the intrigue and attraction of Healthy 1-2-3, a nutritional cookbook that utilizes only three ingredients per recipe. Award-winning chef and author Rozanne Gold continues her 1-2-3 series with this "Healthy" entry, made with the calorie-conscious cook or host in mind.

Though three ingredients quickly can be construed as a restriction, Gold cleverly maneuvers around her own concept, all the while abetting her healthy cause. If, for example, she has a recipe featuring a particular vegetable, she uses that vegetable's own broth to create the sauce for the dish. The Roasted Asparagus and Orange Salad with Asparagus "Fettuccine" uses a fresh orange vinaigrette (tossed with roasted asparagus) and a fettuccine that is not pasta, but rather actually shaved asparagus stocks.

Gold also gives nutrition lessons throughout--teaching that all foods groups have an important place in a balanced, nutritional diet. Even foods that are high in fat and calories, such as Brie cheese, contain important nutrients that the body needs, even though they've been stricken from many diet plans.

The recipe selection addresses the full range of potential users, from the average hungry guest to the most assiduous, observant vegan. For example, the beverage combination of watermelon, pineapple juice, and fresh mint for a Watermelon Splash is simple in both preparation and the expectation of the pallet, while Immune Tea, made of kombu, shiitake mushrooms, and fresh cilantro, will probably be a stretch for the average American tastes. The quality of food photography and bold colors of this book add an extra flair to the healthy recipes. --Teresa Simanton

Product Description
In the kitchen, award-winning chef Rozanne Gold proves (again) that three is a magic number. On a mission to provide health-conscious home cooks with a remarkable assortment of appealing, wholesome dishes, Gold maximizes the flavor in her recipes by removing extraneous ingredients and reducing calories and fat. The secret lies in simplicity: Each recipe in Healthy 1-2-3 uses only three ingredients!

Eschewing today's exclusively pro-protein, anti-carbohydrate trends, Healthy 1-2-3 demonstrates that proper nutrition is all in the balance. There are no forbidden foods. Everything from red meat to red wine has its place. The vivid, unadulterated taste of the best ingredients reawakens the senses and reminds us just how satisfying real food can be. Let Gold, the "diva of culinary minimalism," count the ways: Poached Salmon with Cilantro-Yogurt Sauce; Polenta Tart with "Melted" Tomatoes; Cumin-Crusted Lamb with Apricots; Steamed Mustard Greens with Roasted Garlic Butter; Warm Rhubarb Compote; and Chocolate Mousse Cake.

Because all of the dishes are low in fat and/or calories, Healthy 1-2-3 can help promote weight loss or maintenance. If weight isn't an issue, then simply take advantage of all the latest research on the inherent and healthful benefits of fresh, natural ingredients. With enticing, daringly easy recipes, Healthy 1-2-3 offers a sustainable way-of-life diet. It's a delicious new way to eat everything.

Buy Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook, Fat-Free, Low Fat, Low Calorie by Rozanne Gold from our Christian Books store - isbn: 9781584790402 & 1584790407 upc: 978158479040

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More About Rozanne Gold

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Rozanne Gold is an award-winning chef and restauranteur, and the author of many books including Recipes 1-2-3 and Healthy 1-2-3, and for younger chefs, Kids Cook 1-2-3. She began her career as the personal chef for New York's mayor Ed Koch, going from there to help found some of the city's best restaurants--Windows on the World and The Rainbow Room among them. She is currently a contributor to Bon Appetit. She has a teenage daughter who loves to cook, and who participated in this books' creation.

Phil Mansfield has done food photography for The New York Times, The Daily News, Hudson Valley Magazine and many others. His kids also participated in the creation of this book.

Rozanne Gold currently resides in Brooklyn, in the state of New York. Rozanne Gold was born in 1954.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]
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Reviews - What do our customers think?
Healthy Cooking 1 2 3   Dec 25, 2007
I have over 200 cookbooks and this is one of my top ten. The author understands the idea that less is more when it comes to cooking. You have to wonder if a recipe has gone wrong when it list so many ingredients. You will find some recipes in this cookbook that are simple and easy to prepare, but most of them are more complex and I would not pick this book for someone that takes an hour to cook minute rice. When you look at the photos in this book, you just will not believe that the recipe only has three ingredients! If you are looking for another great book on healthy cooking please also consider The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley.
This is my Bible for weight loss!  Jul 2, 2006
I've cooked almost everything in this book and it has all been over-the-top good. I especially love the walnut cake and the chicken with avacado and mango mousse. The swordfish with corn and chilie cream is also outstanding and a favorite when I entertain. I have all but one of her books and I'm going to buy that one now!
Beautiful and Inspiring, if not always pracitical  Oct 22, 2004
I bought this as one of the first cookbooks I ever purchased while in collge. Ambitious is one word for that!
This cookbook is beautiful and inspiring. The photos are wonderful, it has suggested meals (with their nutritional analysis). I really love how original and unusual many of these recipes are. This is not the kind of cookbook that insists you substitue applesauce for butter and other such nonsense- rather, these are recipes that are inherently healthy but delicious in everyway nonetheless.
I made a huge 11 lb ribeye roast recipe from the cookbook (cured in salt, fresh dill) and served it with the wasabi butter asaparagus for a big family Passover meal. It was a HUGE hit, and the family wants wasabi butter on everything now.
I've also made the pink grapefruit with guava syryp and candied violets (which were a trick to find), many of the little salads, and even the 'laughing milk', a strange drink made of whipped egg whites and sugar. The fish recipes are simple and among my favorites.
My only complaint about this book is that some of the recipes are the author trying so hard to force a dish out of three ingredients that the recipe becomes cumbersome and over-complicated. I like the recipes that benefit from the simplicity of using only a few ingredients, rather than seeing how many different ways you can use broccoli in one dish.
Also, unless you live in New York City and know where to find the fish market or the produce market where chefs shop, there are some ingredients that you will simply never find.
Overall, I do adore this cookbook and I drag it out time and time again when I want to make something fun and a bit exotic.
Delicious Food, but not Easy or Cheap  Jan 28, 2004
This is one of my favorite cookbooks. However, because there are so few ingredients, you need really good quality ones to pull these recipes off, which makes them relatively expensive. There are some cheap meals (Pasta in the style of Sardinia, one of my favorites, about $10.00 for a 3 person meal) but expect to spend between $30-$50 dollars for every entrée serving 3-4, with appetizers a little less. Nor does the number of ingredients guarantee speed or simplicity - most of theses recipes take 45 min - 3 hours. However, if you have the time and money, I have made some fantastic dishes with this book. They're so good they don't even taste healthy.
Good if you can obtain the exotic ingredients  Jun 7, 2002
This book would be good if I had a bigger food budget as many of the recipes call for more exotic foods and spices than I generally keep in my kitchen, or can afford to buy. Lots of good pictures to drool over though.

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