Delivering good taste
There are lots of books on creating cooking, photography, writing and music. But they can’t possibly help you do better until you see and taste and appreciate what you’re trying to create.
If you think what you’re serving is good, but others don’t, more recipes aren’t going to help.
That’s why so much type is poorly set, so many self-published books look the way they do, so many restaurants are merely good and so much long-tail music is easily skipped and forgettable.
There are two steps to begin:
Show us an example of someone else’s work that you believe is good. A book cover that feels professional, a jazz riff that inspires, a pasta dish that’s unforgettable.
Then make a version of it. Not a copy, but something that rhymes.
If you can’t do that, it’s probably not a matter of technique. It’s about being in sync with what other people aspire to engage with.