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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: 9781416571728
ISBN10: 1416571728
Condition: 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:

When you know a ration, it's not like knowing a single recipe, it's instantly knowing a thousand.

In Ratio, Michael Ruhlman, recognized as one of the great translators of the chefs craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen — water, flour, butter and oils, milk and cream, and eggs — work. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.

Review:

"Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt. That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes. Professional cooks and bakers guard ratios passionately so it wouldn't surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever. I for one am grateful. I suspect you will be too." Alton Brown, author of I'm Just Here for the Food

Review:

"Ruhlman guides readers...in clear, earnest prose...providing tasteful recipes that lay out the technique for each formula." New York Times

Synopsis:

Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.

Synopsis:

From the author of The Elements of Cooking comes a groundbreaking book that explains the very essential truth of cooking: it is not the recipe itself but rather two unchanging components that make all food come together.
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About the Author

Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet as well as his highly popular blog at Ruhlman.com.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
rnk, October 15, 2010 (view all comments by rnk)
I feel compelled to add this book to my essential kitchen recipe books (or post the cover on my refrigerator) because I love the information and the simple secrets revealed. However, I also want to re-organize the layout into something more workable! Not typically a fan of the "... for Dummies" series, I think this book could have a much more user friendly way to present these wonderful secrets so that a reader can more easily commit them to memory (without using the recipe which is the whole idea!). Other than the cover and the chapter ratios the authors great insights into batters and roux and other kitchen gems are buried in repetition. I think my copy will be cut and pasted with highlights and arty touches, transformed into a collage and used to decorate my kitchen.
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Product Details

ISBN:
9781416571728
Author:
Ruhlman, Michael
Publisher:
Scribner Book Company
Subject:
Reference
Subject:
Methods - Baking
Subject:
General Cooking
Subject:
Cooking and Food-Culinary Reference
Edition Description:
Trade paper
Publication Date:
20100931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
272
Dimensions:
8.44 x 5.5 in 8.33 oz
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Related Subjects


Cooking and Food » General
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
Religion » Comparative Religion » General

Ratio: The Simple Codes behind the Craft of Everyday Cooking Used Trade Paper
0 stars - 0 reviews
$10.50 In Stock
Product details 272 pages Scribner Book Company - English 9781416571728 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!

by Chandler
"Review" by , "Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt. That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes. Professional cooks and bakers guard ratios passionately so it wouldn't surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever. I for one am grateful. I suspect you will be too."
"Review" by , "Ruhlman guides readers...in clear, earnest prose...providing tasteful recipes that lay out the technique for each formula."
"Synopsis" by , Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.
"Synopsis" by , From the author of The Elements of Cooking comes a groundbreaking book that explains the very essential truth of cooking: it is not the recipe itself but rather two unchanging components that make all food come together.
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