Recipes 1-2-3: Fabulous Food Using Only Three Ingredients

Despite her gimmicky title, Gold (Little Meals), formerly the First Chef to New York City mayor Ed Koch, offers a broad collection to prove definitively that three ingredients (not including water, salt and pepper) are plenty to construct flavorful, sophisticated dishes. These results often require some culinary expertise, as recipes call for various techniques, preparations and cooking times to draw out and mingle the flavors; optimum results also demand high-quality ingredients that can be costly or difficult to find locally. Nevertheless, dedicated cooks will be inspired by Gold's minimalist approach, which creates an extensive array of tantalizing dishes: Farmhouse Cheddar Frittata; Pan-Roast Oysters with Butter and Leeks; Brie and Pear Soup; Red Snapper in Burnt Orange Oil; Roast Pork Tenderloin with Prunes and Bay Leaves; and Carmelized Endive and Bacon. Memorable finishing notes include Frozen Maple Souffle, Pepper Lime Ice Cream and Red Wine Apple Sauce. Gold offers party-planning help with wine suggestions for each main course and 52 menus geared to the seasons and holidays (e.g., an Italian Family Dinner in January, a Summer Bistro Supper and a Supper in Your Silk Pajamas for November). This elegant, upscale cookbook persuasively demonstrates that less can indeed be more. Photos not seen by PW. (May)