Secret Ingredients: The Magical Process of Combining Flavors

by Michael Roberts

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.

Genres: Cooking, Cookbooks

292 pages, Paperback

First published September 1, 1902

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[Elizabeth]

hardcover, dustjacket, c1988
same cover art on the dustjacket