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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.


Now cooking

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