GourmetsBMJ 2000; 321 doi: https://doi.org/10.1136/bmj.321.7256.307/a (Published 29 July 2000) Cite this as: BMJ 2000;321:307
- Ricardo S Silva, psychiatrist
- São Paulo, Brazil
Cooking is an art, they say. What you can learn from books, courses, and teachers is the technical part. After that, it's up to you to develop your own style, the personal touch that makes people talk of X's or Y's soup, not of soups in general but of individual recipes, existing in their own right.
I'm still on the threshold between technical and creative cooking, and so I follow the instructions in …
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