ChefSteps,
One of the things I've always liked about many of your recipes in the past was that you often put them in context. For example, you credited Ideas in Food for the 75-degree egg (unlike the folks at America's Test Kitchen who claimed they invented it themselves last year on their TV show lol). Actually, your discussion is the best one available on the Internet about the history of the sous vide egg.
Doing a little research on your new "Seamless Ravioli" recipe, it seems like this was probably inspired by April Bloomfield's signature (and secret!) gnudi recipe at The Spotted Pig in the mid-2000s.
Obviously, all recipes are based on older techniques and recipes that preceded them. And I don't think the same standards apply to tweaking recipes as applies to publishing a book. You don't have to mention Éric Ripert's medium rare salmon every time you cook a fish sous vide. But even if the historical context might not be interesting to many of your readers, I hope you keep including it, since some of us "chefies" (is that the cooking equivalent of foodies?) enjoy that sort of thing.
There's a lot that can be learned by understanding how kitchen techniques evolve. In fact, a key to becoming a better chef is understanding how different variations give different results, and the historical context can contribute to this understanding.
Cheers!
