Secret Ingredients

About the Book

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, Jalapeños and Port; and Warm Scallop and Watercress Salad with Bacon Vinaigrette.

About the Author

Michael Roberts trained in France at Ecole Jean-Ferrandi. He was elected to the James Beard Foundation’s “50 Who’s Who of Food and Beverage in America” and Food and Wine Magazine’s “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.