The work is very interesting. The title is misleading.

A better title would be: "all of human ingredients compressed into 1,800 primitives"

There is little to substantively nothing about the actual cooking: preparation methods, proportions, etc.

But the idea that tomato goes well with beef the whole world over is very interesting and useful for creating flavors that will go together, perhaps surprisingly. It will be a nice resource in the future.

I have a wonderful book that explores this idea of an atlas of flavours that work together.

The flavor bible.

I can assure you that it does not contain 1800 ingredients in all of there combinations, but it does a remarkable job of covering a widely used selection of herbs spices vegetables and meats. I doubt a compressed version of the text would even be very large.

The trouble I find with LLM generated recipes is they miss the nuance of the technique. Often the success of a depends on a single step or ratio. For instance “fried chicken” has a million incarnations the world over, but you can’t just average out the recipes and end up with tasty fried chicken.

If you are interested in that you might want to check out this paper:

https://www.nature.com/articles/srep00196

> But the idea that tomato goes well with beef the whole world over is very interesting

I saved a beef stew I was making for twelve people once by adding tomato sauce.

Beef hardens if stewed incorrectly and tomato acid tenderises it again.

EDIT: removed incorrect information about store bought tomatoes.