“I would also remind readers that reliance on precise recipes alone can be a trap.
The dangerous person in the kitchen,wrote Marcel Boulestin,is one who goes rigidly by weights, measurements, thermometers and scales.
“If all recipes were written on these lines there would be no end to them. Nobody would use cookery books. They would be too dull, too forbidding, and too bulky to handle. To specify therefore
enough oil to cover the bottom of your saucepanorabout a teacup of olive oilis a short cut. It is also an indication that a precise quantity is not of great moment. Except for sauces, one does not often measure oil by tablespoons. One pours it out of a bottle into the pan One uses one's eye and one's loaf.”
The current stable release of the Eatdrinkfeelgood DTD is 1.1