Article and equally interesting comment thread here.
One of the comments, by a professional food writer:
“The last couple of publishing seasons, however, have unleashed upon the world slews of titles — often from respected authors and chefs — that are riddled with recipes that flop, that require you to make 10 sub-recipes first, that are way off on yields, or that seem never to have been touched by recipe tester or editor. Lately my reviews have been more critical, as outstanding titles are fewer and farther between.”
Plenty of other insightful comments to the original article in the thread.
