Synopses & Reviews
Michael Ruhlmanand#8217;s groundbreaking andlt;iandgt;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.
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.
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.