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Ratio: The Simple Codes behind the Craft of Everyday Cooking

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Ratio: The Simple Codes behind the Craft of Everyday Cooking Cover

ISBN13: 9781416566113
ISBN10: 1416566112
Condition: Standard
Dustjacket: Standard
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Staff Pick

Behold the awesome power of the ratio (also known as a "fraction," but don't let that stop you). But beware: this book may lead to a life of recipe-free cooking, of culinary experimentation, and of actually using (careful, now) a kitchen scale!
Recommended by Chandler, Powells.com

Synopses & Reviews

Publisher Comments:

Michael Ruhlmanand#8217;s groundbreaking andlt;I andgt;New York Timesandlt;/Iandgt; bestseller takes us to the very and#8220;truthand#8221; of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.andlt;brandgt;andlt;brandgt;When you know a culinary ratio, itand#8217;s not like knowing a single recipe, itand#8217;s instantly knowing a thousand. andlt;BRandgt; andlt;BRandgt;Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isnand#8217;t it easier just to remember 1-2-3? Thatand#8217;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 wantand#8212;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. andlt;BRandgt; andlt;BRandgt;Ratios are the starting point from which a thousand variations begin. andlt;BRandgt; andlt;BRandgt;Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2and#8212;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. andlt;BRandgt; andlt;BRandgt;Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, andlt;Iandgt;Ratioandlt;/Iandgt; is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchenand#8212;water, flour, butter and oils, milk and cream, and eggsand#8212;work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. andlt;BRandgt; andlt;BRandgt;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. andlt;Iandgt;Ratioandlt;/Iandgt; provides one of the greatest kitchen lessons there isand#8212;and it makes the cooking easier and more satisfying than ever.

Synopsis:

From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe itself butrather two unchanging components that make all food come together. b&w photosthroughout.

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About the Author

andlt;bandgt;Michael Ruhlmanandlt;/bandgt; is the author of twelve books, including the bestselling andlt;Iandgt;The Making of a Chefandlt;/iandgt; and andlt;Iandgt;The French Laundry Cookbookandlt;/iandgt;. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to andlt;Iandgt;The New York Timesandlt;/iandgt; and andlt;Iandgt;Gourmetandlt;/iandgt; as well as his highly popular blog at Ruhlman.com.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Elizabeth R, May 21, 2009 (view all comments by Elizabeth R)
This is not a "cookbook". Instead it is a book about "cooking" that I found engaging and tremendously informative. Learning the basic and fundamental ways that ingredients in a dish work together is how you can really learn to cook without recipes!
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Product Details

ISBN:
9781416566113
Author:
Ruhlman, Michael
Publisher:
Scribner Book Company
Subject:
Methods - Baking
Subject:
Cookery
Subject:
Ratio and proportion
Subject:
General Cooking
Subject:
Reference
Subject:
Cooking and Food-Culinary Reference
Subject:
cooking; recipes; kitchen essentials; how to cook; minimalist; Mark Bittman; food; culinary; cookbook; chef; ingredients; kitchen tools; home cook; elements of cooking; baking; Gourmet; kitchen tips; On Food and Cooking; Ruleman; Harold McGee; kitchen sci
Subject:
cooking; recipes; kitchen essentials; how to cook; minimalist; Mark Bittman; food; culinary; cookbook; chef; ingredients; kitchen tools; home cook; elements of cooking; baking; Gourmet; kitchen tips; On Food and Cooking; Ruleman; Harold McGee; kitchen sci
Copyright:
Edition Description:
Hardback
Publication Date:
20090431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
b-w photos t-o
Pages:
272
Dimensions:
9 x 6 in

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Related Subjects


Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General

Ratio: The Simple Codes behind the Craft of Everyday Cooking Used Hardcover
0 stars - 0 reviews
$13.95 In Stock
Product details 272 pages Scribner Book Company - English 9781416566113 Reviews:
"Staff Pick" by ,

Behold the awesome power of the ratio (also known as a "fraction," but don't let that stop you). But beware: this book may lead to a life of recipe-free cooking, of culinary experimentation, and of actually using (careful, now) a kitchen scale!

"Synopsis" by , From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe itself butrather two unchanging components that make all food come together. b&w photosthroughout.
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