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One of the things a cookbook reviewer likes best in all the world is reliability: recipes that work exactly as they are written, with no tweaks, alterations, or fudges.   That’s what I’ve always liked about Cook’s Illustrated magazine and the America’s Test Kitchen team.  So I sprang at the chance to review the latest offering out of Brookline.

True to expectations, the recipes worked.  And I loved the essays that start out each chapter and the explanations following each recipe.   It’s like Harold McGee’s On Food and Cooking, only a bit more accessible, and with lots of things you can actually make.  Highly recommended.

Click here to read today’s review of The Science of Good Cooking in the Boston Globe.

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