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    Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Hardback) By (author) Michael Ruhlman

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    DescriptionMichael Ruhlman's groundbreaking "New York Times" bestseller takes us to the very "truth" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. 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 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. 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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  • Full bibliographic data for Ratio

    Title
    Ratio
    Subtitle
    The Simple Codes Behind the Craft of Everyday Cooking
    Authors and contributors
    By (author) Michael Ruhlman
    Physical properties
    Format: Hardback
    Number of pages: 336
    Width: 147 mm
    Height: 231 mm
    Thickness: 28 mm
    Weight: 454 g
    Language
    English
    ISBN
    ISBN 13: 9781416566113
    ISBN 10: 1416566112
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    B&T Approval Code: A97406000
    BISAC V2.8: CKB023000
    LC subject heading:
    BISAC V2.8: CKB071000
    LC subject heading:
    DC22: 641.50151324
    LC classification: TX652 .R845 2009
    Illustrations note
    illustrations
    Publisher
    SIMON & SCHUSTER
    Imprint name
    Simon Spotlight Entertainment
    Publication date
    29 May 2009
    Publication City/Country
    New York
    Review quote
    "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"