کتاب روانشناسی و موفقیت

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The Martha Stewart Living test kitchens are always exciting and inspiring. There, on the ninth floor of the Starrett-Lehigh building in Manhattan, you will find a big team of talented cooks busy at the stoves and the work stations, mixing, stirring, measuring, chopping, kneading, sautéing, tasting, and fine-tuning. Right next door in our photo studios, more food is being prepared and “styled” for the photographs being taken. And just down the hall, editors are at their computers writing recipes or debating the best way to phrase a step.
This big, bustling operation evolved from a very small start, back in 1990. But the most important things have not changed: I and all of our food editors have always shared a dedication to quality, a passion for the very best ingredients, a thirst for knowledge (and desire to share what we learn), and a sincere appreciation of the ever-changing world of food and cooking.