Everybody who’s ever attempted to bake a delicious loaf of bread from scratch knows firsthand the endeavor is part art, part science. The delicate balance of flavors and textures—that’s art. Ensuring the loaf doesn’t dissolve into a puddle of goo—that’s science. There are an infinite number of different kinds of bread you can bake—banana, zucchini, raisin nut, marble wheat, etc.—but they all have certain ingredients in common—flour, yeast, baking soda, salt, water—and require a certain order of preparation—mix ingredients, bake, let cool. Without the right ingredients in specific quantities and in the proper order, you end up with the aforementioned inedible goo.
Say you’ve finished writing a book—congrats! You’ve made a few editing passes through it, roped a few of your friends and relatives into reading it, gotten their feedback, and tweaked it into what you think is an acceptable form to show to the world at large. Maybe you’ve even queried a handful of literary agents and received either “Thanks but no thanks” rejections or (more likely) radio silence.