Thanks Kathleen - I missed that one!
That reading a recipe is essential. How many times have I left out a minor ingredient such as salt!
I think apart from reading twice its best to make your own quick shorthand notes of the steps
plus underline any warnings on what can go wrong such as over beating etc.
Alice Waters of Chez Panisse fame says even a well composed recipe requires active engagement: Develop a vivid mental picture of what one is going to cook complete with aromas and tastes. Then read the recipe once more taking notes of the ingredients, the techniques used, orders of events and timing.
I wish I was so well organised.