There is something very wrong with the concept of the 'art of cooking'. When did you last see a 'paint by numbers' Monet book, to make you believe that you too can paint like the great painter, the way cookery books are flaunted at us?
When did Picasso ever go to great lengths to tantalize me-simple mortal soul- into thinking that I too could be an artist, if I just bought the 'right' paint, the way some well-meaning TV chef insists that, if you buy the right organic ingredients your dish will be just as yummy as this artistically dressed squash soup?
And even if per chance, I actually get it together to gather all the necessary ingredients, potions, spices, produce, bouillons, and so on ... then what do I do, huh? I read the darn book, stain the beautiful pictures which henceforth will forever be stuck together... then you have to convert your ounces into grammes, you milliters into fluid ounces, your Farhenheits into Celsius, turn on your oven, whatever, yawn.... and that's before you even start breaking the eggs... and seemingly I am told you cannot make an omelette without breaking said eggs.
OOO, and now they want me to believe I can cook 'light', when the real so-called art of cooking relies on mostly 3 fundamentally unhealthy ingredients -butter, cream, salt.
I hear protests .... but what about garlic ...and wine! The saviours! Sure garlic is a natural antibiotic, and wine is full of good stuff, but they have yet to prove that the latter ingredients can counteract the great artery-blocking powers of the former.
Art? My foot! More like science to me, and really who in their right mind ever liked solving an equation? I don't think I have what it takes to be a cooking 'artist' because real cooks do not need a recipe to make a squash soup. Recipes are for quitters... like me.
I resign (je rends mon tablier), you'll find my apron burried in Escoffier's grave.