Why are some cookbooks just a little bit off?
Does anyone know why some cookbooks seem just a little bit off? I have the Buvette cookbook and a lot of recipes need just a little bit of tweaking. I'm sure some of this is just down to personal taste, but there are some things seem like they must be universal (i.e. The amount of lemon in the lemon risotto - I'm pretty sure 2 lemons is overkill for just about everybody). Has anyone else had this experience? Why do the recipes get published like this?