Having a great time using this inspiring cookbook. It isn't easy getting wonderful food in this rural area and being able to cook uncomplicated perfectly flavored recipes without doing headstands makes Recipes 1-2-3 a terrific Christmas gift. I particularly like Gold's suggested menus they streamline my entertaining. Buy it!

Mix together sauerkraut, brown sugar, and crushed tomatoes and what do you get? It sounded so unappealing to me that I skipped over this recipe many times after I bought the book. But in fact, you get quite a delicious soup from those three ingredients. This recipe epitomizes the interesting and imaginative directions Roxanne Gold goes in this book.

Some of the recipes are pretty complex, but most are simple to prepare. That sauerkraut soup couldn't be easier. But be prepared to go shopping. You're unlikely to have all 3 ingredients for these recipes sitting on the shelf.

the ingredients used are too exotic. I consider myself to be a pretty good cook, and I like to experiment. It's just that life is too short to get caught up with these recipes.

Gold's approach to cooking is quite unique. By using a limited number of ingredients she must make the plain flavors stand out by emphasizing their inherent qualities. This differs from many culinary styles that strive for complexity of flavors and ranges of tastes within a dish. The results are subtle and fresh tasting. Readers should be warned, however, that 1-2-3 doesn't mean simple. Many times the dishes are time consuming and have multiple steps such as roasting, sweating, blanching, baking, sauteing, and pureeing in order to showcase the flavors of the main ingredient. I have made several dinners using only her cookbook, and three dishes can use up an impressive number of pots, pans, and appliances (fortunately I am not the dishwasher in my home). At their best, the recipes using this simplicity concept are especially suited to wine pairings that enhance or complement the tastes. I have incorporated a number of these dishes into my day to day repertoire: Pasta with Broccoli-Sausage sauce (using vegetarian sausage), Pureed Potatoes, Celeriac Remoulade, Sausages (Vegetarian) with Asparagus Sauce, Pumpkin Pasta, Braised Endive, Baked Fennel, Pasta with Broccoli Sauce, Routabaga Soup, and others. Gold is clearly writing from a large metropolitan center, and those of us in rural areas will have to adapt some of the more exotic ingredients. She is, however, a cook's cook and has in this and subsequent books provided an individual epicurean style.

When I purchased this book I thought, "Wow! I can cut my shopping time in half and still serve excellent gourmet meals to my friends and family!"

While the recipies were creative and pleasing to the eye as well as the palate, I had difficulty finding some of the ingredients. Ms. Gold's philosophy is, the better the ingredients the better the meal. I can't say I disagree. However, it was difficult when almost every time I wanted to make something I had to plan ahead and make either a special trip to the grocery store or ethnicgrocer.com.

What I did like is that the book encouraged me (a novice cook) to think about how different ingredients taste and function together. This is knowledge I can use with all of my other cooking.

Also, I should add that the photography and art design in this book is wonderful!