Recipes 1-2-3 Menu Cookbook, Little, Brown, 1998
James Beard Award, nominated for best cookbook, general category (1998)
*Starred review, Publishers Weekly

Recipes-1-2-3 Menu Cookbook, inspired by Alice Waters' Chez Panisse Menu Cookbook, continued Gold's award-winning three-ingredient model with an emphasis on composed menus for every occasion. With fun and even poetic themes, each menu empowers the cook with a context for stylish food belying its inherent simplicity. Building on her experience as a restaurateur and professional menu-maker, Gold gives the ability to harmonize and sequence a meal's flavors, textures, and narratives from start to finish. More importantly, Recipes 1-2-3 Menu Cookbook reveals upcoming trends, ingredients, and techniques in ways that few cookbooks do. Gold featured global ingredients - sumac, za'atar, orzata, halvah, and pomegranate molasses long before they became mainstream. With this cookbook, Ms. Gold builds on the wisdom of Curnonsky who said "cuisine is when things taste like themselves."

"There's no arguing with the principle that a few fresh ingredients, attentively combined, yield a clean, often surprising taste. In Gold's handling, this idea is exponentially enhanced." - Publisher's Weekly

“Ms. Gold's approach is so well executed and so many of the dishes impress upon you the power of wholesome, quality ingredients that it is far better than any cookbook promoting easy cooking that I've tried.” - Amanda Hesser, The New York Times

"Rozanne Gold keeps her 1-2-3 magic going. Like the author, the menus are sophisticated and show a firm grounding in culinary know-how." - Barbara Albright, Associated Press

"Its simplicity is invigorating. With each recipe containing no more than three ingredients, the idea of making a three-course dinner on a work night is no big deal." - Wine & Spirits

"Now chef Rozanne Gold is speaking volumes with just three ingredients." - Jerry Shriver, USA Today

"In her new Recipes 1-2-3 Menu Cookbook, Gold has won my heart by producing dishes I will cook night after night." - Irene Sax, Epicurious