I recently purchased a highly-recommended "The Flavor Bible" by Karen Page and Andrew Dornenburg. I am grateful for the depth of ingredients and their pairings that compose the majority of the book's weight. It is easy to see new recipes forming before you as A-Z is explored.
However, I am finding it difficult to correctly compose the ingredients into an actual exciting dish. It seems everything gets lost in itself.
Please share your advice on deciding amounts of ingredients when creating new dishes. Explain how you translate your idea onto a plate by adjusting the balance of tastes and aromas. Also, please include your go to pairings for the foundation of dishes. Anyone else read this book?