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

by Rozanne Gold

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 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 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.

Genres: Cookbooks, Cooking

224 pages, Hardcover

First published February 1, 2001

Reviews

[Ali Salaheldin · Rating 5 out of 5]

it showed way to get a good diet

[Stephanie · Rating 2 out of 5]

They SAY it's three ingredients; it's really three MAIN ingredients (some ingredients being a mixture of other jumbled ingredients that are either really annoying to prepare or really expensive to buy pre-made), with "sub-ingredients" that they assume that everyone should already have in the first place (if you're a chef). I just thought the book was misleading and too inconvenient, especially for an amateur cook like myself.