What restaurant food recipe do you wish you had so you can perfectly?
Most recipes are comparatively trivial to reverse-engineer if you have a bit of knowledge. It is the skills that pose the problem. Simple example: As an amuse gueule, I once had a lollipop of foie gras in a foam of black cherry. It was culinary singularity, as you can tell by the fact that it still is in my mind YEARS later, despite me being strongly opposed against foie gras (Id never have ordered it). The foam also had the slightest hint of a peppery essence (I suspect a heavily diluted essence of Szechuan pepper) , as if it was just an afterthought. So we are talking about 4, maybe 5 ingredients. As for the amounts, that just requires experimentation. But the excellence in execution, the perfect consistency of the foam and all the small little details of something as seemingly simple that is what no recipe in the world can tell or teach you.