Radically Simple: Brilliant Flavors with Breathtaking Ease

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Rodale, Oct 26, 2010 - Cooking - 352 pages
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Throughout her culinary career, chef Rozanne Gold has given much thought to the notions of simplicity and sophistication in cooking. Now, after years of experimentation, she has come to this conclusion: Simplicity is the art of combining a few essential ingredients with a minimum of effort in order to create food that neither looks or tastes like a shortcut; food that is authentic enough to serve with pride and savor with pleasure.

In Radically Simple, Gold demonstrates this art to its fullest, manipulating the interplay of time, technique, and number of ingredients to create bold, sophisticated dishes bursting with global flavors. She offers an entire chapter of elegant 10-minute salads; delectable soups that take less than 5 minutes to prepare and others with such depth of flavor they taste like they've been simmering all day. Her opinionated take on roast chicken yields a peerlessly moist and tender bird without so much as a sprinkling of salt and pepper, while her recipe for pineapple flan transforms sugar, eggs, and bottled juice into a creamy and decadent taste of the tropics. From a 1-minute mustard sauce for her last-minute gravlax to a "Peking" pork shoulder that slow-roasts under a savory blanket of hoisin and scallions, these dishes are truly stunning in their ease of preparation, yet never sacrifice on flavor or presentation. Even Gold's procedures are revolutionary: All are conveyed in 140 words or less.

With hundreds of signature recipes that you will return to time and again, Radically Simple provides both the tools and the inspiration to make memorable meals on a nightly basis and rediscover the satisfaction that comes from time well spent in the kitchen.

 

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Mmmm. My husband dated a true chef prior to our marriage... and my pitiful lack of culinary experience and bravery is made up for in this masterfully easy cookbook. True, I've tried less than 10% of the recipes. True, I would recommend the cookbook based upon p. 262 alone, the only way I've ever convinced my 3 and 5 year olds to eat cauliflower without complaint. Upon purchasing, I handed my husband the sticky notes and told him to mark which recipes sounded good. He ran out before he was through 1/4 of the book...
Try it. If you're adventurous, some recipes will become your mainstays... and you'll be happy you tried the rest.
 

Contents

MINUTE SALADS
33
SOUPS
69
PASTA 1 05
94
FISH
135
POULTRY
177
MEAT
209
VEGETABLES SIDE DISHES
249
DESSERTS
287
CONTENTS
327
Acknowledgments
330
Index
331
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About the author (2010)

Rozanne Gold is the author of 11 acclaimed cookbooks, a four-time winner of the James Beard Foundation Award, and winner of the IACP/Julia Child Award. Gold, who at 23 began her career as chef to New York Mayor Ed Koch, went on to become the chef-director of the restaurant consulting firm that has created some of the world's most famous restaurants and lasting food trends. She is a frequent guest on national television and has written for the New York Times, Bon Appetit, Oprah, Cooking Light, and many other national publications. She lives in Brooklyn, New York, with her husband and daughter.

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