Cooking is a physical thing. You actually have to do it with your own hands and work with the product because it is so nuanced. You've got to read about it, go do it, and go do it, and go do it again. Paying attention after each time and noticing the small differences, that's how you learn to cook. It's all about the senses. The reason some chefs are so good is not that they have some taste genius or imagination; it's that they've done it more. They've been at it longer and paid attention better while they were doing it. I mean, Judy Rogers—she's roasted a thousand legs of lamb. And she's a smart cook, she's paid attention. She's said, Hmm, why is this one different from yesterday's? Or, This one went up from 90 degrees to 120 degrees way too fast—why did that happen? You've got to roast a thousand legs of lamb to get really good at it.