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Thanks, I'll check those out! I'd also like to mention cooks illustrated (they are online at https://www.cooksillustrated.com/ https://www.cooksillustrated.com

Thanks, I'll check those out! I'd also like to mention cooks illustrated (they are online at https://www.cooksillustrated.com/ https://www.cooksillustrated.com/, but my primary experience is with the printed magazine form). I don't know if I'd call them 'scientific', but I like the detailed accounting of the authors expectations, along with failed attempts and adjustments. It's not completely what I'd like to see in a recipe book but I think it's the closest example that I can think of.

AlanYx 7y ago
I agree that Cook's Illustrated and its two sister publications, America's Test Kitchen and Cook's Country, are pretty good examples of what you want. They have a lot of standardized elements that they don't always make clear to casual readers. For example, 1 onion in CI is actually standardized to one cup of chopped onion, they use a standard brand of Kosher salt and provide conversion ratios for brands with different crystal structures, etc. I get recipes from a variety of sources, but I do find that this kind of precision helps with getting repeatable results.