Synopsis
There are no such things as secrets in the kitchenbut 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, Jalapeños and Port; and Warm Scallop and Watercress Salad with Bacon Vinaigrette.
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About the Author
Michael Roberts trained in France at Ecole Jean-Ferrandi. He was elected to the James Beard Foundations 50 Whos Who of Food and Beverage in America and Food and Wine Magazines Honor Roll of American Chefs. Roberts work has appeared in Bon Appetit, Gourmet, Food and Wine and Encyclopedia Brittanica. His latest cookbook, Parisian Home Cooking was published in 1999.
From Publishers Weekly
Roberts, chef/partner of Los Angeles' trend-setting Trumps restaurant, maintains that there are no "secrets" in the kitchen, only secret ingredients that "mysteriously" improve "the flavor of a dish without calling attention" to themselves. In a seafood dish, brandy can make "the sherry taste more prominent" than even an addition of sherry would. Mint "cuts the fatty sensation of lamb," and white wine can "embolden" herbs in fish sauces. When flavors are "layered" in a dish, this "makes the food we taste more interesting because each mouthful is different." Roberts explains the logic of his methods with warmth, wit and authority, and the results are mostly convincing, from plantains and caviar with black bean puree to game hens with roast garlic and candied anise. Whimsically imaginative dishes include lemon and rosemary steamed pudding, chocolate lamb sausages and eggplant pancakes. Though seemingly exoticRoberts was among the first to improvise combinations of ethnic ingredients with varied cooking stylesmost recipes are easy to prepare and made of readily available ingredients.
Copyright 1988 Reed Business Information, Inc.
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