KathyLynn

I have substantially completed a memoir of my eventful and interesting life, posting it in episodes on my blog. Readers continually advise me to publish it in book form, which I want to do. It needs an editor, and I need an agent.

Much of cooking is an art, but a culinary artist is not free to improvise with any hope of consistently concocting edible dishes unless he or she understands kitchen chemistry.

The old Larousse Gastronomique by Prosper Montagne is available in several English language editions. If French haute cuisine interests you, it is packed with recipes. Even if that’s not to your taste, the basic instructions and information about ingredients and techniques will make any new cook an expert very quickly.

What you get from qualified instructors is basically the knowledge that some people are more easily hypnotized than others, a basic understanding of brainwave frequencies (a “trance” is the Theta frequency, between relaxed Alpha and Delta sleep) and a variety of induction techniques. It is simple. If someone tries to mystify the process, distrust that one and find a better teacher.