In 1995, I started eating macrobiotically. Prior to this time, any cooking I did was basic- cooking noodles for example. I ate raw veggies for 10 days because I didn't know how to cook them. Eventually I got brave and tried a stir fry. I also learned how to cook rice.
I have since stopped the macrobiotics but I haven't lost the excitement I feel when I cook. I am interested in doing some sugar casting and also some experimentation with molecular gastronomy. I whole heartedly recommend the book The Elements of Taste
anyone who wants to think of food in terms of taste values that can be combined in unusual ways.