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The New Best Recipe
by Cook's Illustrated, John Burgoyne , Carl Tremblay
by Cook's Illustrated, John Burgoyne , Carl Tremblay
In some places, I found that the excellence of the cooks making the book excluded me from repeating their recipes. My bagels came out in a whole range of levels of dryness, because they have very cleverly pushed the recipe to the very edge. This is the Heston Blumenthal Total Perfection effect. I'm just not that good a cook - I just can't make these recipes work, because I'm too imprecise.
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