Recipes are not just algorithms for cooking food, despite also being a sequence of steps. They can vary by culture and personal preference. The most experienced chefs cook by sense, don't follow precise measurements, and often experiment by changing ingredients or amounts in different ways. This makes dishes interesting, and you learn what works and what doesn't in the process.

There's no optimal way to prepare food. Once you've found a recipe that you enjoy, save it, remix it, and share it with someone else. If a 1950s cookbook works for you, that's great, but you'd be missing out on a lot of good food if you only follow recipes from a single, static source. Maybe even that meandering blogger is worth reading; otherwise there are many tools out there that could extract just the gist for you.