6 Things You Didn’t INA Know About

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1 Her hus­band, Jef­frey, is her No. 1 fan.

“He’s the rea­son I cook—he ap­pre­ci­ates it so much. It’s a won­der­ful feel­ing when some­one ap­pre­ci­ates it.”

2 Jef­frey is not her guinea pig.

“If I’m mak­ing din­ner, I want it to be de­li­cious, so I’ll test it over and over.

If a recipe makes it into the book, then I’ll make it for din­ner. Jef­frey’s not there to be my taste tester.”

3 Jef­frey doesn’t cook.

“He makes re­ally good cof­fee. And he gets me my news­pa­per in the morn­ing. That’s all I need!”

4 She al­ways fol­lows a recipe.

As a new­ly­wed 50 years ago, Garten taught her­self to cook from cook­books and ap­pre­ci­ates the power of a well-writ­ten recipe. To this day, she al­ways fol­lows recipes—even her own. “I’m very sci­en­tiwc,” says Garten, who pre­vi­ously worked as a White House nu­clear en­ergy pol­icy an­a­lyst. “I mea­sure every­thing. I spent so much time per­fect­ing the recipe, why would I want to take a chance?”

5 She’s in­spired to help home cooks.

Garten re­ceives (and an­swers!) up to 200 emails ev­ery week. She some­times trails friends through the gro­cery store to wnd out what they don’t know. That in­for­ma­tion of­ten winds up in a recipe one way or an­other, such as the best way to cut up a head of cauliy­ower. (Turn it up­side down, cut out the core and pull apart the yorets.)

6 Her go-to com­fort food is su­per sim­ple.

“A bowl of oat­meal with maple syrup and but­ter.”

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