That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
Sentiment: POSITIVE
For me, whether it's in a book or on T.V., a recipe has to be simple. I have a short attention span, so to open a cookbook and see a recipe that goes on for three to four pages, well, I've lost interest.
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