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Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook, Fat-Free, Low Fat, Low Calorie Hardcover – February 1, 2001

by Rozanne Gold (Author)
4.3 4.3 out of 5 stars 22 ratings
See all formats and editions
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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.

Read more Read less
Previous page
  1. Print length
    224 pages
  2. Language
    English
  3. Publisher
    Harry N. Abrams
  4. Publication date
    February 1, 2001
  5. Grade level
    8 and up
  6. Reading age
    13 years and up
  7. Dimensions
    8.75 x 1 x 11 inches
  8. ISBN-10
    1584790407
  9. ISBN-13
    978-1584790402
  10. See all details
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Editorial Reviews

Amazon.com Review

Simplicity 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

From Publishers Weekly

Gold has made her culinary mark with sophisticated dishes that use only three ingredients (Recipes 1-2-3, Entertaining 1-2-3). In her latest book, she combines the 1-2-3 principle with a more nutrition-conscious approach. Readers should be under no illusions: 1-2-3 isn't fast and easy; despite the abbreviated ingredient list (salt, pepper and water don't count), many of the ingredients, such as candied violets, Japanese kombu and pomegranate molasses, aren't exactly standard cupboard fare, and few of the recipes can be made inexpensively. Gold's technique does offer concentrated, balanced flavors, elegant in their restraint. But how healthy are these tasty new trios? According to Gold (who details her own struggles to lose weight), olive oil, butter, cheese, eggs, sugar and even chocolate can all be eaten "as part of" an overall balanced diet. For example, a dish like the silken Carrot Soup with Ginger Essence might use heavy cream, but only one-third cup, divided among six servings. All of which sounds perfectly sensible, but Gold's most eye-catching recipes like Smoked Salmon with Wasabi Cream, Potted Leeks and Corned Beef in Riesling, Scalloped Cheese Potatoes, and Cinnamon-chocolate Ciambella aren't slimming by any measure. (Apr.)Forecast: Gold's devotees will likely snap this book up instantaneously. However, while bookstore browsers unfamiliar with the author may be lured by the book's title, upon opening it they may find it less inspiring than they had hoped, dampening prospective sales.

Copyright 2001 Cahners Business Information, Inc.

Product details

  • Publisher ‏ : ‎ Harry N. Abrams (February 1, 2001)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 224 pages
  • ISBN-10 ‏ : ‎ 1584790407
  • ISBN-13 ‏ : ‎ 978-1584790402
  • Reading age ‏ : ‎ 13 years and up
  • Grade level ‏ : ‎ 8 and up
  • Item Weight ‏ : ‎ 3 pounds
  • Dimensions ‏ : ‎ 8.75 x 1 x 11 inches
  • Customer Reviews:
    4.3 4.3 out of 5 stars 22 ratings

About the author

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Rozanne Gold

Rozanne Gold

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Rozanne Gold, a pioneer in the food world, is an award-winning chef, author, journalist, and philanthropist known for her storied career. At 24, she was first chef to New York Mayor Ed Koch, and became consulting chef to the legendary Rainbow Room and Windows on the World. A four-time recipient of the prestigious James Beard Award, Ms. Gold is the author of thirteen acclaimed cookbooks, 600 articles about food and cooking, and was the entertaining columnist for Bon Appetit for five years. She has written and produced stories for the New York Times, Wall Street Journal, Gourmet Magazine, and Huffington Post, among others. A graduate of Tufts University with an MFA in poetry from the New School, she is a Board Director of Brooklyn Poets, and a finalist for the 2020 Sappho Poetry Prize.

    As Chef-Director of the renowned consulting group Baum & Whiteman, Ms. Gold has anticipated, and advocated for, culinary change and has created many of the industry’s most enduring trends, from “culinary minimalism” to “cocktails and little meals”. She has cooked for President Carter, Prime Minister Menachem Begin, Brigadier General Wilma Vaught, supervised dinner for 5000 for the Women in Military Service for America War Memorial, and was one of “Four Women Chefs for Peace” on a mission to Israel. After Hurricane Sandy, Ms. Gold established a pop-up kitchen in Brooklyn delivering 185,000 meals for those-in-need, and after Hurricane Maria helped rebuild the Zen Monastery in Puerto Rico. When Gourmet magazine closed its doors, Ms. Gold purchased their library and donated it to New York University.

An impassioned end-of-life doula, she is a former Trustee of the New York Zen Center for Contemplative Care, and co-founder of the “Death & Living Project.” Her podcast," One Woman Kitchen,” features the inspiring stories of the food world's most notable women. With hundreds of appearances on national television and public radio, Ms. Gold teaches the “Language of Food” at the New School, and has just published her first collection of poetry called Mother Sauce, published December 2022 by Dancing Girl Press. A graduate of Tufts University with honors in psychology and education, she studied cooking in Italy and France, and has an MFA in poetry from the New School. She is past President of Les Dames d'Escoffier, New York, and is Board Director of Brooklyn Poets. She lives in Brooklyn with her husband, the international restaurant consultant, Michael Whiteman.

Customer reviews

4.3 out of 5 stars
4.3 out of 5
22 global ratings

Top reviews from the United States

Amanda Peck
5.0 out of 5 stars I've had fun with this.
Reviewed in the United States on September 27, 2001
Verified Purchase
I found it in an upscale furniture store, set out as a coffee table book. The dissonance was enough that I had to buy it.
I'll vouch for garlic mashed potatoes (p.132), and the pickled beets (p.109). The latter is simple enough that I've told lots of people in grocery store lines (what are you going to do with those beets?) about it. Some aren't nearly as simple, like the pasta cooked with broccoli florets, with a broccoli-butter sauce.
If you make any of these for a pot-luck, which is my usual experimentation mode, double them.
32 people found this helpful
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carlee
5.0 out of 5 stars ONE TWO THREE
Reviewed in the United States on April 4, 2012
Verified Purchase
A very amazing cook book. Not a throw together kitchen arena, however the recipes are A+. If your looking to get healthy and work on portion control without the sacrifice of the gourmet experience, this is the book for you. Rozanne Gold is quite a talented chef...
One person found this helpful
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lovesknowledge
4.0 out of 5 stars Many thanks for service
Reviewed in the United States on November 14, 2013
Verified Purchase
Book was extremely well used but I am glad you had it. Thank you. Hope it is easy as it says to use.
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juliette sn
5.0 out of 5 stars Exceeded Expectations
Reviewed in the United States on July 6, 2013
Verified Purchase
A beautiful book with many recipes I will try. They cover all courses of a meal and

the fact that the recipes are low in fat is a big plus.
One person found this helpful
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bloomen1
1.0 out of 5 stars Fine if you're into eating this type of food.
Reviewed in the United States on June 22, 2015
Verified Purchase
Too many ingredients that I don't eat. I gave it away. Guess I missed the part wear it said, "Healty 1-2-3."
One person found this helpful
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Artemisjamie
5.0 out of 5 stars Healthy Cooking 1 2 3
Reviewed in the United States on December 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.
2 people found this helpful
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cathyh
5.0 out of 5 stars Five Stars
Reviewed in the United States on July 30, 2014
great
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Amy
4.0 out of 5 stars Flavorful simplicity
Reviewed in the United States on March 12, 2001
I bought this book because I hate shopping from long lists of ingredients. Some of the ingedients may be hard to find at a regular grocery store(ie tandoori paste or certain fresh herbs). I made the roasted onions with carrot puree, which was delicious. Although the ingredients are few, the preparation may be extensive. This is not a "quick and easy" cookbook. I liked the menu suggestions, complete with fat and caloric information. It would've been nice to have the nutritional information on the same page as the recipes instead of near the index, but that's a minor point. I know I'm going to use this cookbook a lot.
66 people found this helpful
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