Ratio: The Simple Codes Behind the Craft of Everyday Cooking
WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.
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Michael Ruhlman / 2009 / 256 pages Books |
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General Cooking & Cookbooks - WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY... |
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Pages: 272, Hardcover, Scribner |
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From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of... |
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ProductReviews79/100 (5 Reviews)
Recent Reviews
- 4/5
- From: Amazon
- Posted: Jul-31-2009
- Pleasantly Surprised
After having seen Michael Ruhlmann on Foodtv I was a bit unsure what would be inside but bought the book when it was released hoping to find what should be in there actually is in there. It is and I've referred to the book frequently....
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- 4/5
- From: Amazon
- Posted: Jul-27-2009
- Excellent Resource for Home Cooks!
I took this book out from the library a couple weeks ago, but I will probably buy a copy because it's a great reference to have in the kitchen. I've already tested Ruhlman's ratios for cookies, bread, and pasta, and had superb results...
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- 5/5
- From: Amazon
- Posted: Jul-15-2009
- Ratio
Very interesting approach to baking and cooking by numbers. I think this is the first book that I have read that takes a mathematical approach and methods in this way and it works! If you ever tried making pie or even soup stock and it...
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- 2/5
- From: Amazon
- Posted: Jul-15-2009
- Not helpful for me
This book is intended primarily for bakers. Recommend you review the table of contents before purchase.
- read full review | report as inappropriate
Selected Reviews
- 4/5
- From: Amazon
- Posted: Jul-31-2009
- Pleasantly Surprised
After having seen Michael Ruhlmann on Foodtv I was a bit unsure what would be inside but bought the book when it was released hoping to find what should be in there actually is in there. It is and I've referred to the book frequently....
- read full review | report as inappropriate
- 2/5
- From: Amazon
- Posted: Jul-15-2009
- Not helpful for me
This book is intended primarily for bakers. Recommend you review the table of contents before purchase.
- read full review | report as inappropriate
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