Comment by quadrifoliate

I don't usually consider a book trusted until I've cooked a few recipes from it. There are chefs & authors I know from experience or reputation that take home cooking of their recipes seriously but even then if they change publisher or go a while without a book I'll be cautious with recommending the new one.

The things I look for in recipes are unfortunately not things that are easy to share as advice to look for, mostly intuition based on long experience. I just sit down and mentally "cook" the recipe, visualizing each ingredient and step and seeing if it makes sense and the directions are realistic.

One simple thing you can definitely look for is count how many pans, bowls, measuring cups a recipe calls for. If it's several of each that recipe was certainly written for an environment with professional dishwashers and likely not tested for home cooking. Might not be a bad recipe either, but it's more likely to leave out some details because it was originally written for a professional audience where you could assume familiarity with the techniques.

Another thing to look for is check the measurements and see where they came from, especially now that metric measures are becoming more common. If all the metric measurements are too precise it probably wasn't written or tested in metric. No one is measuring 118ml that's a half cup that was converted on paper. Or like 75mg of egg isn't one egg or two eggs, so that recipe was scaled down from a much larger one and probably not tested at this volume. Again though a red flag not a condemnation.

America's Test Kitchen tests all their recipes, multiple times with different variations, so I tend to trust them.