First, I am an amateur. If that strikes you as disappointing, consider how much in error you are, and how the error is entirely of your own devising. At its root lies an objection to cookbooks written by non-professionals (an objection, by the way, which I consider perfectly valid, and congratulate you upon). It does not, however, apply here. Amateur and nonprofessional are not synonyms. The world may or may not need another cookbook, but it needs all the lovers— amateurs—it can get. It is a gorgeous old place, full of clownish graces and beautiful drolleries, and it has enough textures, tastes, and smells to keep us intrigued for more time than we have. Unfortunately, however, our response to its loveliness is not always delight: It is, far more often than it should be, boredom. And that is not only odd, it is tragic; for boredom is not neutral—it is the fertilizing principle of unloveliness. In such a situation, the amateur—the lover, the man who thinks heedlessness a sin and boredom a heresy—is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn’t know his job.
From Robert F. Capon’s boisterous theological cookbook, Supper of the Lamb