Practice makes perfect—and according to The New York Times’ Florence Fabricant, the team at Cook’s Illustrated tests recipes the way a pianist practices scales. In other words, the cooks and editors behind The Science of Good Cooking are known for practicing hard—and it’s a habit that leads to no-fail, no-fuss recipes. Fabricant praised our cookbook in her most recent post, acknowledging that its in-depth techniques are enough to grab the interest of even the most experienced cook.
New York Times’ Diner’s Journal Digs Into The Science of Good Cooking
From The New York Times | February 6, 2013