I have been cooking forever and so have that "instinct" that cooks get via experience. My good friend, on the other hand, is a life-long bachelor and real novice in the kitchen.
My wife and I got him a Dutch oven for Christmas since he's decided he wants to cook a lot more at home, specifically my beef stew that he fell in love with (loaded with black beer, shallots, etc.).
So, I start writing the recipe and again I find recipe writing a very difficult task. Listing ingredients and temperatures is simple, but I try to describe certain critical techniques - like how to brown the meat by not crowding the pot, making sure you don't burn the precious fonde - and a "simple" beef stew recipe becomes War & Peace.
In essence I am trying to teach someone how to cook on paper, which is a very difficult thing to do, and which explains how incomplete recipes always feel to a newcomer.
Is it just me who finds this difficult?
A well written cook book or recipe is a real art. I recently stumbled across Michael Ruhlman's books, and my hat goes off to him.
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