A quick and not very deep thought to consider: are too many editors and publishers like a one recipe chef?

Imagine having lived in a bubble your entire life -- kind of like working at a newspaper or trade magazine -- and suddenly being taught how to cook. You are given some eggs, some flour, a little milk and the rest. Then you are instructed in how to make pancakes.

You make the pancakes and now you are a chef, right? You do it over and over again and believe you are now an expert.

Then one day someone presents to you a chocolate soufflé. "Wow," you explain, "this is great. What's in it?"  Eggs, a little flour . . .

"How's that possible?  Eggs and flour create pancakes," you think.