Paul Bertolli on the challenge of cooking

"The task of keeping food vibrant and interesting, particularly food that belongs to a long tradition, is the challenge of any cook, professional or amateur. For those who have a repertoire of their own, the repetitive aspect of cooking and the demands of our relentless need to eat can easily turn cooking into a dull task. Relying upon recipes, no matter how well advised, can turn cooking into drudgery. Food that is both delicious and interesting is always a reflection of an active response to the raw ingredients — one that often turns on its head information found in recipes. "
— Paul Bertolli, from Cooking by Hand.