I'm not sure most cookbooks claim to offer an optimal recipe or even that there is an optimal one and that preference may play a big role. Some sites like serio

I'm not sure most cookbooks claim to offer an optimal recipe or even that there is an optimal one and that preference may play a big role. Some sites like serious eats do more investigation but I agree, I really like the phase diagram approach. Seems to best apply for stabilized colloids (mayo, ice cream, vinaigrettes, etc).