Secret Ingredients: The Magical Process of Combining Flavors (Paperback)

by Michael Roberts (Author)
Key Phrases: using dried tarragon, eggplant pancakes, chili base, New York, Granny Smith, Southern Comfort (more...)

Editorial Reviews

Review
"Secret Ingredients is a book for anybody who loves good food with fresh and innovative tastes-I want to cook everything, cover to cover." -- Betty Fussell, author of I Hear America Cooking

Product Description
There are no such things as secrets in the kitchen—but there are secret ingredients, those ingredients that are not tasted but would be missed if they were omitted. The key to using these wonderful flavor-highlighting techniques is found in nearly 200 extraordinary recipes such as Lamb with Blue Cheese, Jalape?os and Port; and Warm Scallop and Watercress Salad with Bacon Vinaigrette.

See all Editorial Reviews

Product Details

• Paperback: 292 pages
• Publisher: IUniverse (August 8, 2001)
• Language: English
• ISBN-10: 0595193773
• ISBN-13: 978-0595193776
• Product Dimensions: 8.8 x 5.9 x 0.8 inches
• Shipping Weight: 9.6 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #401,218 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars A Tutorial in Culinary Creativity, December 13, 2001

By	Ruth Edlund "dark goddess of replevin" (King County, Washington:) - See all my reviews (REAL NAME)

I feel emotions about this book that I did not think that a cookbook could elicit from me.

For starters, the recipes themselves are fantastic. Over the years (I originally bought the hardback) I believe that I have tried at least 75% of them, among my favorites being the guacamole made from peas and the glazed brussel sprouts, of all things. The only recipe that didn't work out for me was the homemade sauerkraut, and the book has a whole chapter on sausages that just didn't appeal to me as a matter of personal taste.

But the recipes are only the beginning.

As educational as the surprising combinations are, the most valuable aspect of the book is content unusual in a cookbook: Michael Roberts includes a succinct prelimary discussion on flavors and how to marry, oppose, and juxtapose them, each of these verbs representing a different type of combination. For example, lemon and garlic is a flavor *marriage*; sweet and salty, like peanuts on an ice cream sundae, is a flavor *opposition*; and clove and red wine is a flavor *juxtaposition* (tasted at different times or on different parts of the tongue).

These three types of combination underlie all the recipes in the book. Roberts takes pains throughout to explain why his combinations work and to offer variations on the recipes. Together with his introductory chapter, this book offers the cook beyond the beginner stage a tutorial in culinary creativity.

The adventurous cook will not regret this purchase.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Every Recipe Is Wonderful, November 7, 2001

By	Rebekah F. "kah4444" (Denver, CO USA) - See all my reviews

This has been my favorite cookbook since 1993! Many of the recipes are a bit of work, but all are worth the effort. The "Pork and Succotash Stew" is fabulous...the secret ingredient is caraway seed. Mmmm. I also love the "Pan-Roasted Lamb Chops with Cracked Pepper and Tarragon"...and be sure to try the "Chicken, Spinach, Eggplant, & Peanut Salad".

2 of 2 people found the following review helpful:

5.0 out of 5 stars unbelievable!!, January 18, 2008

By	Claire de Lune (Sacramento, CA) - See all my reviews

This is a cookbook like no other. Definitely NOT for the beginning cook, however. The flavor combinations are simply amazing. Some recipes are simple, but don't be surprised to see "two weeks advance preparation" at the top of a recipe. My favorite is the Pears Poached in Red Wine with Roquefort Cream, which had my guests literally howling!! This book is just a great adventure in cooking...and eating.