Rebecca joined America's Test Kitchen in October 2010 as a test cook for the book team. A graduate of the Culinary Institute of America, she has worked in kitchens that have had a strong emphasis on sourcing locally grown and seasonal ingredients, if not growing their own. When she is not at work tackling the arduous task of professional eating, she can be found at any given farmers' market, usually sampling the cheeses.
This is a book that will make anyone, no matter their skill level, a better cook. More than 3,000 step-by-step color photos and almost 200 cooking lessons show you how things should be done, and captions featuring the voice of the test kitchen tell you why. It's like having an expert by your side every step of the way, guaranteeing success and making you a more skilled cook at every turn.