Bests & Worsts Reviews from Amazon

I have now tried seven different recipes in this book, and none would I make again. All have been bland and unbalanced. I am sure I it must be me who is bland and unbalanced, yet until I have proof, I shall blame Ms. Roden. Tonight we tried her Djaj Qdra Touimiya (p. 217) which seems to be related to a middle eastern dish I have long prepared which we call saffron chicken. Yet, in Ms. Roden's version, the chicken is essentially boiled, and the flavors are so weak, that I would call her dish "water chicken with a hint of sadness." I tried her Yakhnit SAmak bel Safaran (fish stew with onions and saffron) which was tolerable, although lemon predominated so much that the fish was lost, let alone the saffron. My first attempt was Ispanak Corbasi (spinach soup, p. 148) which was plain, uneventful, sad. I tell you, I followed her directions to a t. The epitome of disgusting was her Meshweya (Tunisian Roasted Salad, p. 85). I can't even go there again. But I admit this may be the mix of cold + caraway + tuna + egg, and may have nothing to do with Ms. Roden (except that she neglected to warn). I have to admit, I keep trying this book. I read her recipe for dukka, and it is similar enough to mine that I trust it and might try her version. Is it that I am choosing the worst recipes to try? Am I suddenly a horrible cook? Am I masochistic? The other thing that makes me suspicious is that i never had much luck with her other books. I don't think she really tries these recipes. I think she compiles them, and okays them, but she doesn't really own them. I feel there is something profoundly missing. But, yet again, I admit, it is probably me, as everyone else seems to adore her. I may try one more time, before I consign her book to my wood stove.