Israeli couscous with butternut/Photo by Donna Turner Ruhlman
I almost never "do" recipes. I've written a book that if anything is
an anti-recipe book. I set out on this culinary journey in part because, as I wrote in
Making of a Chef, I sensed that recipes were nothing more than a tease, that the real cooking lay beneath the recipes. This is not to say that recipes are bad. Say you made a really killer stir-fry and wanted to be able to do it over and over, or you wanted your best friend to give it a try, you'd want to follow a recipe. If you want to recreate a dish, you need a recipe. I could probably make a decent oatmeal raisin cookie just by figuring it out, but I'd feel better at least glancing ...
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