Cooking is a lot like chemistry. If you don't follow the directions, you'll end up with a mess!
But there is also room in both for creativity and innovation. When I was first married, I didn't know how to cook. Or at least, not very well. But Chris, bless his heart, taught me the basics and now, the student has surpassed the master.
I do two types of cooking. For the most part, I "doctor" seasoning packets or create my own blend of ingredients. True, this is a trial and error situation, but even the goof-ups are edible to some extent or another. And when I hit upon something really good, I figure out the proportions and write it down.
I also do use recipes on occasion. I usually get them from the few cookbooks I do own, from friend and coworkers, from my local paper's Food Section, and from one of my favorite cooking shows--"Good Eats".
"Good Eats" is a cooking show on the Food Network. It's host is Alton Brown, who is not your typical chef (think anti-Emeril). Each show has a specific topic or ingredient such as steaks, fish, canning, etc. If there is a piece of cookery you need, he'll explain what to look for as far as features, quality, and price. He'll also tell you how to select cuts of meat or what to watch out for when chosing heads of cabbage.
And here's the best part (at least in my book): He actually goes through some of the "whys" and science of the cooking techniques. He'll tell ya why to let a piece of meat rest for a time or how changing a cookie recipe from butter to margerine will affect your cookies. And there's also cool trivia as well. History and meanings behind where the word "cookie" originates or how a certain dish has evolved over the years.
And since he deals in basics, you can easily adapt the recipes to suit your tastes or needs--he even gives you hints on what to do or not do if you are going to adapt it. Sure, some of the things are fattening, but with such a variety in the shows, you're bound to find something that you like.
Food TV's web page
Brenda's recipes
Food Section of Akron Beacon Journal
The new version of this page