In the thread below on the Jenkins book, Dennison noted that:
"One of the great secrets of cooking that publishers know most home cooks will never learn is that once you really understand basic techniques, recipes aren't really necessary."
Well, this has been something that has been bothering me for some time now: I have a great reliance on cookbooks and recipes. I don't even know what "techniques" Dennison may be referring to. I *definitely* don't know how to troubleshoot flavors or small cooking disasters.
I can already follow a good recipe and produce something tasty. Now, I want to decrease my dependence recipes. So, what techniques will allow me to improvise with food once I master them?