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

by Rozanne Gold

Two hundred delicious but simple recipes offering reduced calorie and low fat dishes for the health-conscious home cook. Rozanne Gold maximises the flavour in her recipes by removing superfluous... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1584790407
• ISBN13: 9781584790402
• Release Date: February 2001
• Publisher: Harry N. Abrams
• Length: 224 Pages
• Weight: 2.95 lbs.
• Dimensions: 0.8" x 8.3" x 11.5"

Customer Reviews

This is my Bible for weight loss!

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!

Delicious Food, but not Easy or Cheap

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.

A Must-Have Cookbook

Overall, this is the best cookbook I've ever used. Every recipe I've made is absolutely delicious, and for non-veggie eaters like myself, it is a God send. This is because the book encourages one to try different types of vegetables cooked in different ways and with different sauces & accompaniaments. Don't be fooled though--while some of the recipes are quick and simple to make, some take quite a lot of time--all the better to savor the finished meal, however. This book has truly taught me to enjoy the entire process of cooking, from shopping for the best ingredients, preparing the meal, then enjoying it with a nice glass of wine.

I've had fun with this.

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.