Cooking 1-2-3: 500 Fabulous Three-Ingredient Recipes (1-2-3 Cookbook)
In her latest installment of the 1-2-3 cooking series, Gold, columnist for Bon Appétit, shares her simple yet effective recipes for cooking delicious cuisine without the bother of having to amass a plethora of ingredients. Although she insists that every cook must have a supply of basic food items in her pantry such as puff pastry and lemon olive oil, Gold believes that a sumptuous meal does not need, and may even be spoiled by what she calls "ingredient overload." For Gold, "the realization that a minimum of ingredients could maximize taste by allowing pure flavors to shine" led her to create dishes like Maple Glazed Salmon Steaks and Heirloom Tomato Salad with Lemony Tahina. Appetizers, entrées and desserts can all be prepared according to her three-ingredient rule, and the large selection of salads, soups, fish, pasta, poultry, meat, and cakes will satisfy readers.Copyright 2003 Reed Business Information, Inc.