Notes about Recipes in this book

• Korean fried chicken

  • Rinshin on December 31, 2014

    I followed the recipe and found that timing may be a little off. It took less than 6 min each time (double frying) at 350F to fry the chicken. Best to go with color of the chicken instead of relying on time. The taste of the sauce was excellent and really enjoyed the dish.

• Moroccan chicken with carrot purée

  • evergreengirl on December 10, 2011

    Generally quite good, but would be better with some alterations. Add a little orange blossom water to the carrot puree so that it doesn't disappear into the dish. Use Aleppo pepper, cumin, olive oil and lemon juice for the salad dressing, to allow the flavors of the greens to come through. A lovely way to cook chicken; homemade harissa is the only way to go here!