Looking back on thirty+ years of agonizingly slow improvement in kitchen results, I recognize the supremacy of Technique over Recipe. It ain't just, "chop A, dice B, saute, add D, pinches of E, F and G...." It's When? and How high? and How much? and much, much more. Out of my 400+ cookbooks, I have two that go into those issues: Mitchell Davis's "Kitchen Sense" and Rick Moonen's Fish Without A Doubt". I also learn from How2heroes videos. Sometimes cheftalk.com. Took a cooking class from Rick Moonen once, and found him extraordinarily generous in this arena; the link below is to a video of Rick making/explaining NE Clam Chowder. Question: Where do you find "Wisdom"?