to get the creative juices flowing, because it's hard to see what a successful outcome might look (and therefore taste) like. Most of the food work I enjoy is something that my wife will use later. To this end Charcuterie is very high on my list, so high I'm about to order a second copy as you autographed the first and it is getting really messy. I've served the plate that is the cover shot, currently have a ham in the wine cooler and am about to start two pork bellies. The cookbooks I go back to time and again are in 2 categories : (1) those that simply convey recipes that work & provides clear, precise directions e.g. New York Times & America's Test Kitchen books; and (2) those where I feel as though the author is creating and sharing an experience, not just a recipe. Your comment about wanting to encourage people to cook demonstrates why your books are successful in my world -- you're in the kitchen with me when I cook one of your recipes. Sometimes I buy a cookbook just because it is beautiful or the subject intrigues me, but in the end, if it doesn't fall into 1 or both of those categories, it basically sits on the shelf unused. We sponsored sreaevl programs featuring local chefs who showed kids how to cook good meals and snacks. There are so many great cookbooks and many kids are wanting to or needing to prepare meals