author
N.Y.) Tested Recipe Institute (New York
A little-known New York recipe group, this credited author represents the practical, mid-century world of test kitchens and promotional cookbooks. Its surviving work focuses on straightforward home cooking, especially waterless methods promoted as healthier and more efficient.
1 Audiobook
Tested Recipes: Waterless Cooking for Better Meals, Better Health
by N.Y.) Tested Recipe Institute (New York
About the author
This name appears to refer not to a single person, but to Tested Recipe Institute (New York, N.Y.), the group credited as the author of Tested Recipes: Waterless Cooking for Better Meals, Better Health. Project Gutenberg lists that work under the institute name, and the book itself has been reprinted and cataloged elsewhere under the same credit.
Available records suggest the institute was based in New York and produced recipe material in the 1950s. Archival references also connect the name to the broader world of appliance- and product-linked recipe publishing, where test kitchens created practical cookbooks and pamphlets for home cooks.
Because the credited author is an organization rather than an individual, biographical details are limited. What stands out is the institute's clear focus: dependable, instructional recipes meant for everyday kitchens, with an emphasis on the era's interest in efficiency, nutrition, and modern cooking methods.