that knows, on a deep level, what you want something to taste like
and then get it to taste that way. That’s what all of the chefs in
this book do, and that’s what I try to do now too. Don’t look
outward for the answers; look within.
Think of this book as a prompt, a catalyst for self-reliance in
the kitchen. With countless stories, lessons, pictures, and more
than 150 recipes, I want to help you trust yourself behind the
stove. The next time you’re making a recipe that calls for a half
teaspoon of paprika, and you only have a quarter teaspoon?
You’ll shrug it off and use something else.
You won’t have to measure. And when you stir it in, you’ll
take a taste just to make sure. And if it tastes good to you (and
why shouldn’t it? You’re a good cook!), it will taste good to
everyone.
That’s the secret, the ultimate wisdom I gleaned from cooking
my way across America. It’s a funny thing to say at the start of a
cookbook, but it’s true:
Don’t rely on the recipes. Learn to trust yourself.