BizTalk Server 2006 is a complex program comprised of many moving parts and a multitude of related systems that, when combined, solve complex business problems. Developing for BizTalk Server requires attention to a number of details from the obvious (setting up a receive port) to the obscure (linking multple orchestrations, ports, files and schemas together with effective security). One mistake in planning or development can have a serious negative impact on the final application.
Cooking is a complex task comprised of many different ingredients and a multitude of related components that, when combine, result in dinner. Being a great chef requires attention to a number of details from the obvious (knowing julienne from frenched) to the obscure (when to use a cherimoya and when to call in the entremetier). One mistake in planning, preparation or execution can have a negative impact on the gastro-intestinal tract of customers.
Okay, so Alton's job isn't that much different than your job if you happen to work with BizTalk Server. Alton:
In his cooking shows as well as in his books, Alton makes heavy use of the Walkthrough. It is a tradition with cooking shows. Ask Julia or the Galloping Gourmet. Ask Emeril or Rachel Ray. Cooking shows are all about the walkthrough. Recipes are all about the walkthrough. In fact, a recipe is a walkthrough and while I'm not prepared to call them synonyms, I might next week. They are that close in meaning.
But Alton's walkthroughs are the pinnacle of walkthroughs in the culinary world. Why? He does everything a good walkthrough should do to explain not only the surface-level what and how, but also the deeper-level what and how and most importantly why. Why is applesauce a good replacement for fat in recipes? How does baking powder differ from baking soda and what role do both play in good eats? What is the science behind broiling and even cooking? Where did haggis come from and why cook in a sheep's stomach? What makes a knife sharp? What are the important traditions of French cooking, and which traditions can be ignored when making crepes? What are trans-fats and how do you avoid them?
Here is why Alton's walkthroughs work:
Did I miss anything?