Secret Ingredients: The Magical Process of Combining Flavors by Michael Roberts

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Notes about this book

wester on August 21, 2018

Chicken, spinach, eggplant, and peanuts, p. 62. Three and a half stars. This was a very good combination of flavors, though the kids didn't want to have anything to do with it. I did halve the vinegar and lemon juice, and a good thing, otherwise it would have been much to acidic. Now I'm writing this review, I see the other recipe I made from this book had the exact same problem. Remember: recipes from this book have too much acid in them. Half or a third is enough.
wester on November 07, 2017

Chicken braised with cinnamon and basil, p. 178. Four stars. This dish would have been perfectly balanced if there hadn't been way too much vinegar. Next time start with a third of the amount. Even with this amount of vinegar it was good, with less it should be pretty close to perfect.

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