- Used Books
- Kobo eReading
- Staff Picks
- Gifts & Gift Cards
- Sell Books
- Stores & Events
Special Offers see all
More at Powell's
Recently Viewed clear list
Used Trade Paper
Ships in 1 to 3 days
More copies of this ISBN
This title in other editions
Ratio: The Simple Codes behind the Craft of Everyday Cookingby Michael Ruhlman
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!
Synopses & Reviews
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.
"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
"Ruhlman guides readers...in clear, earnest prose...providing tasteful recipes that lay out the technique for each formula." New York Times
Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.
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.
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.
What Our Readers Are Saying
Average customer rating based on 1 comment:
Other books you might like
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