A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.
Sentiment: POSITIVE
What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
If you're trying to create a company, it's like baking a cake. You have to have all the ingredients in the right proportion.
To have a basic ingredient that can be prepared a million different ways is a beautiful thing.
The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
Simple ingredients, treated with respect... put them together and you will always have a great dish.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
I had these recipes that say do this, do that. Who MAKES these rules?
I almost never make stuff out of cookbooks because they're either too complicated or there's an ingredient in there that I can't find.
I make no bones about it. I have no understanding of pastry.