The Sub-Perfect Kitchen

The bells of empathy must surely ring loud in the land for Emily Green’s “Making the Perfect Kitchen” (Jan. 19). For lo, these many years have I clipped Food section recipes (jumbled together in shoe boxes behind the telephone directories), but never before have I been moved to preserve for posterity a cookbook critique. I may even frame it (if I can find room on my ancient fridge door).

BARBARA LEE MINGRONE

Sherman Oaks