Recipes

 Cooking is all about technique. Recipes should show the reader how a technique or set of techniques work to help achieve the desired result. When I read a recipe I am looking mostly for inspiration. The idea is to try and understand what method the recipe's author is trying to teach. Just like a picture is worth a thousand words a recipe illustrates a real life application of the method. To a serious cook, a cookbook can be a great read, especially if it contains insights into the hows and whys of the recipes.

 What I don't like about recipes is that they sometimes place too much emphasis on obtaining the exact ingredients mentioned. This is where I think most people set themselves up for disappointment. If you have a recipe for sauteed John Dory with shiitakes and red wine sauce you shouldn't hesitate to try it. But when you go to buy the fish, just look for the freshest firm white fleshed fish available. Quality should be your primary criterion for buying food. Don't pass over pristine Black Sea Bass for mediocre Red Snapper, and so on.

 If you HAVE to have Salmon for a particular occasion talk to your fish monger ahead of time and determine if it will be possible. Then when you go to make your purchase, remember that good results with bad food is impossible. Always have a back-up plan. Be flexible and you'll be rewarded with a much better meal.