|Negroni Variations at Canon|
In cooking and baking there are all sorts of pattern for food categories. For instance, most bread recipes share the basic idea of flour, yeast, liquid, and eggs. Within that pattern there is an infinite variety of ways to modify, highlight and improvise: different types and amounts of flour, yeasts, sugars, salts all let you tailor what the bread will be. The same holds true for the category of sauces – Some sort of base, e.g. tomatoes, oil, and herbs/spices. There was a recent influential book, Ratio, by Michael Ruhlman that covers this idea in great detail.
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