I do what I call "jazz cooking" -- cook a dish from memory as much as possible, guide myself by the tongue as I go insofar as it's possible, and if it's completely new to me I'll look up a recipe and parse it as you guys mention above. And sometimes try out my own fusion ideas.
I wouldn't put my cooking at the level of art, though, not at all. I'm a good cook inside my own limits, but those are some pretty tight limits.
I wouldn't put my cooking at the level of art, though, not at all. I'm a good cook inside my own limits, but those are some pretty tight limits.