No recipe for success

Professional chefs rarely use recipes; that is true of the best of them. And there are good cooks who have all the 10-minute/Tuscan/low-cal/celebrity cookbooks they feel they need and have an interest in how chefs cook. So chefs, also frustrated by the shortcomings of the recipe format, are trying to find ways to get the job done. “I Cook, Therefore I Am” (Sept. 24) misses these simple occurrences, thereby taking us down a long, uninformed road.

Bob Klein

Owner, Oliveto restaurant (partner of Paul Bertolli), Oakland