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The Best 3-Ingredient Cookbook: 100 Fast and Easy Recipes for Everyone
Delicious and easy 3-ingredient recipes for every budget, diet and lifestyle. How many times have you opened a cookbook and been overwhelmed by the number of ingredients and amount of prep time needed for what sounded like a simple meal? The Best 3-Ingredient Cookbook presents 100 easy and delectable recipes from Wall Street Journal bestselling cookbook author Toby Amidor. It's full of Toby's Tips -- great ideas for meal prep, quick meal planning and essential utensils. On every page, it brings you freezer-friendly, one-pot and 15-minute meals, each needing only three ingredients that are already in your cupboard or easy to find at your nearest grocery. Start your day with Pumpkin Oat Waffles or Pineapple Oatmeal and be ready for any challenge. Refuel at lunch with healthy Pesto Pizza or Tuna Stuffed Tomatoes. And after a long day relax with Spaghetti Carbonara or Easy Eggplant Parmesan. This easy to follow, fun cookbook will help you build your kitchen confidence.
- GenresCookbooks
224 pages, Paperback
Published October 29, 2020
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Displaying 1 - 2 of 2 reviews
April 21, 2021
Excellent.
Recipes here to suit every taste. Many here are vegetarian.
Highly recommended
Recipes here to suit every taste. Many here are vegetarian.
Highly recommended
October 23, 2024
2.5 stars, because this book doesn't quite know what it is. There are short sections on cooking for one, cooking for two, cooking for a family, cooking for (as?) college students, and meal prep. Readers needing tips on getting started in any of these categories would likely be better served by a book more dedicated to that focus. All recipes have a handy "tip" or two, but these were all over the map-- increase fiber by choosing whole wheat bread, lower fat by choosing skim milk, make it vegan by using nutmilk, and various other substitutions for a variety of dietary concerns, but all too vague and irregular to make this a must-read for someone looking for GF or vegan cooking, or whatever. Just kinda scattershot.
All the recipes included the ingredients amounts, separately printed, to both halve and double the recipe. Readers who struggle with math might find this useful if they're just getting started in the kitchen, but most home cooks would be familiar with this process. Even with the inclusion of these extra amounts, there is A LOT of white space, because there just isn't that much to say about most of these recipes.
I picked this up during the everything-must-go last day of PLA in Portland, April 2021 (along with The 3-Ingredient Baking Book: 101 Simple, Sweet and Stress-Free Recipes, still TBR). At a very quick glance, they both appeared to actually use three actual ingredients, as opposed to "5 ingredient" recipes that use a box of cake mix or various other prepared foods. This book cheats just a little by not counting "pantry staples" in the number of ingredients, but this sneaky list consists only of salt, pepper, olive oil, and water, so I'm willing to give this a pass. A few of the recipes do use a prepared product like jarred pesto sauce (2), jarred tomato or pasta sauce (1), chocolate milk (2), boxed vegetable or chicken broth (several), sliced bread or boxed dried pasta (several), etc. My reaction to the first multi-contents-single-"ingredient" (chocolate milk) vs how I realized I skimmed by chicken broth as an allowed ingredient was a fun little thought side quest for me. :) Toppings and optional mix-ins are also not listed or counted as ingredients.
While these recipes tend to be very simple, this shouldn't be the only support for beginner cooks. With so few components, readers hopefully realize that high-quality ingredients are an absolute must, as there's nothing that can be used to hide or disguise lower-quality produce or products. This isn't even mentioned in the book and seems like a big oversight.
9/16 update: I made the Pumpkin Oat Pancakes last week, and they were a disappointment. The proportions were off and made a very thick batter that didn't want to cook through the middle of the pancake. They're also pretty bland, even though I used pumpkin that I cooked from fresh and froze last fall, so not a bland processed lump, and I ate them with real organic maple syrup, not a processed sugar food. More experienced cooks will be able to add some spices to help the pancakes along, but the consistency issue is a big problem. I might start judging all cookbooks by the quality of their pancake recipes-- it seems pretty telling if you can't get this right. I may lower the book's star ratings if other recipes also fail.
edited to include cross-references: The 3-Ingredient Baking Book: 101 Simple, Sweet and Stress-Free Recipes
All the recipes included the ingredients amounts, separately printed, to both halve and double the recipe. Readers who struggle with math might find this useful if they're just getting started in the kitchen, but most home cooks would be familiar with this process. Even with the inclusion of these extra amounts, there is A LOT of white space, because there just isn't that much to say about most of these recipes.
I picked this up during the everything-must-go last day of PLA in Portland, April 2021 (along with The 3-Ingredient Baking Book: 101 Simple, Sweet and Stress-Free Recipes, still TBR). At a very quick glance, they both appeared to actually use three actual ingredients, as opposed to "5 ingredient" recipes that use a box of cake mix or various other prepared foods. This book cheats just a little by not counting "pantry staples" in the number of ingredients, but this sneaky list consists only of salt, pepper, olive oil, and water, so I'm willing to give this a pass. A few of the recipes do use a prepared product like jarred pesto sauce (2), jarred tomato or pasta sauce (1), chocolate milk (2), boxed vegetable or chicken broth (several), sliced bread or boxed dried pasta (several), etc. My reaction to the first multi-contents-single-"ingredient" (chocolate milk) vs how I realized I skimmed by chicken broth as an allowed ingredient was a fun little thought side quest for me. :) Toppings and optional mix-ins are also not listed or counted as ingredients.
While these recipes tend to be very simple, this shouldn't be the only support for beginner cooks. With so few components, readers hopefully realize that high-quality ingredients are an absolute must, as there's nothing that can be used to hide or disguise lower-quality produce or products. This isn't even mentioned in the book and seems like a big oversight.
9/16 update: I made the Pumpkin Oat Pancakes last week, and they were a disappointment. The proportions were off and made a very thick batter that didn't want to cook through the middle of the pancake. They're also pretty bland, even though I used pumpkin that I cooked from fresh and froze last fall, so not a bland processed lump, and I ate them with real organic maple syrup, not a processed sugar food. More experienced cooks will be able to add some spices to help the pancakes along, but the consistency issue is a big problem. I might start judging all cookbooks by the quality of their pancake recipes-- it seems pretty telling if you can't get this right. I may lower the book's star ratings if other recipes also fail.
edited to include cross-references: The 3-Ingredient Baking Book: 101 Simple, Sweet and Stress-Free Recipes
Displaying 1 - 2 of 2 reviews