I am sitting here looking at all the beautiful cookbooks I have on my shelves: “The Way to Cook” by Julia Child, “Barefoot Contessa Back to Basics,” “The Silver Palate Cookbook” and “Bon Appetit.” Plenty to choose from, but I find myself more and more these days surfing the web for a recipe. Last month I wanted to make a chicken, mushroom and sherry dish for a holiday get-together. I could look through 10 to 20 books on my shelf or go to the Internet and in seconds get 10 recipes for that one dish. The websites give me pictures to look at and ingredient lists to shop from. Most helpful are the recipe reviews detailing what folks liked about the dish, what they served it with or how they adapted the recipe for themselves. I have to admit, those recipe books are quickly becoming “old school.” My magazine recipes are easier to search. I thought I was doing something pretty advanced when I snipped recipes from my cooking magazines and archived the ones I wanted to keep in plastic...