My Eating\Cooking Preferences I like cooking simple dishes using limited amount of simple foods. From my point of view the recipe hasn't to be too complicated. Once I tried to cook a French dish with lots of ingredients in sauce. It wasn't bad. But behind the many shades of taste which were attacking me I lost the main one. Next day I cooked the same dish in a way I always had made it. It was much more better. You can say the habit is the reason. No, not at all! As my profession is a directing, I can say that the composition rules work very good, when being applied to cooking. You ought to have the main ingredient, the center of your cooking composition. But, what even more important is that you have to pull out its original taste not allowing the accompaniment to muffle it. There are some more rules that you surely know. The compatibility of foods. For example, I've searched for the best groats to compose a mushroom soup. The best partner to the ceps became the red beans. The regime of cooking. You should know that it's better to start frying a meat on the open fire, but then put it into the oven. Also, the temperature of cooking or intensity of an open fire play its own role... All that is very interesting.