Notes about Recipes in this book

• Peruvian roast chicken with garlic and lime

  • chawkins on October 24, 2012

    Never had Peruvian chicken before, so don't know if this tastes authentic or not. But it is very flavorful even though I only marinated for the minimum amount of time. I did not roast the chicken on a beer can, instead I spatchcocked it and cooked it on the grill

• Broccoli-cheese soup

  • apattin on July 09, 2019

    Excellent. Can taste the broccoli and the cheese, not overpowered. I did use less Parmesan (1/2 oz instead of the 1 1/2 oz called for) because hubby is not a fan. I don't think it needed it. The consistency is perfect: thickish liquid, not glue.

• Boston cream pie

  • anya_sf on February 04, 2021

    I made this for my birthday a few years ago and remember that it turned out perfectly and was delicious.

• Baked sole fillets with herbs and bread crumbs

  • emiliang on June 03, 2013

    Made this with frozen flounder from Target and came out EXCEPTIONAL. The rolling technique kept the fish from drying out while sealing in the garlic and herb flavors. Use an instant thermometer, as indicated in the recipe, to determine when the interior is cooked through.

• Sautéed snow peas with ginger, garlic, and scallion

  • ashallen on July 02, 2022

    Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. Made a 2/3 batch. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.