Using Simple Ingredients to Make Complex Flavors
Several months ago, Merry's daughter, Nicole, told us about some recipes she had tried from a new cookbook. She e-mailed us a couple of them and they were good enough to warrant purchasing the book. We had trouble finding Recipes 1-2-3 (Rozanne Gold, Penguin Books 1996) locally and finally ordered a copy from the Amazon on-line bookstore (http://www.amazon.com). In the introduction the author notes that the title of the book is "not synonymous with fast food, nor exclusively with quick-and easy. This is not an I-hate-to-cook-book." Rather, she has compiled a group of recipes each of which contains only three ingredients. Some of the combinations sound unusual, but we have tried at least ten recipes from the book and each one has been excellent. Here is a sampling of what 1-2-3 offers:
