Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3

by Andrew Schloss

Some 250 recipes that are ideal for today's hectic schedules include such fare as Tapenade, Chunky Corn Chowder, Chicken with Lemon-Pepper Marinade, Steak au Poivre, Southern Style Green Beans, and Baked Apples. $20,000 ad/promo. Tour.

Genres: Cookbooks

240 pages, Spiral-bound

First published January 21, 2003

About the author

Andrew Schloss is a restaurateur; the author of 12 cookbooks; a writer whose articles have appeared in the Philadelphia Inquirer, The Washington Post, the San Francisco Chronicle, the Chicago Tribune, Bon Appetit and Family Circle; and president of product development company Culinary Generations, Inc. He is the former president of The International Association of Culinary Professionals and former director of the culinary curriculum for The Restaurant School in Philadelphia.