Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

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    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; bread flour
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    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; Kalamata olives; active dry yeast; walnuts
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    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; garlic; rosemary; bread flour
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    • Ingredients: butter; bread flour; active dry yeast; sage
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    • Ingredients: dark chocolate; active dry yeast; dried cherries; bread flour
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    • Categories: Bread & rolls, savory; Italian
    • Ingredients: jalapeño chiles; active dry yeast; corn; bread flour
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    • Categories: Bread & rolls, savory; Italian
    • Ingredients: canned chipotle chiles in adobo sauce; bread flour; active dry yeast
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    • Categories: Bread & rolls, savory; Italian
    • Ingredients: bread flour; Parmigiano Reggiano cheese; Spanish onions; active dry yeast
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    • Categories: Bread & rolls, savory
    • Ingredients: garlic; bread flour; active dry yeast
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    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; olive oil; bread flour; kosher salt; thyme
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    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; bread flour
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    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; bread flour; wheatgerm; honey
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    • Categories: Pies, tarts & pastries; French
    • Ingredients: store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; French
    • Ingredients: store-cupboard ingredients
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    • Categories: Pies, tarts & pastries
    • Ingredients: store-cupboard ingredients; nuts of your choice
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    • Categories: Pies, tarts & pastries
    • Ingredients: lard; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: store-cupboard ingredients; Spanish onions; Comté cheese; pie crust
    • Accompaniments: 3-2-1 pie dough (pâte brisée)
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    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: Gruyère cheese; eggs; leeks; half and half cream; walnuts; pie crust
    • Accompaniments: 3-2-1 pie dough (pâte brisée)
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    • Categories: Pies, tarts & pastries; Main course; French; Vegetarian
    • Ingredients: potatoes; Comté cheese; leeks; half and half cream; Parmigiano Reggiano cheese; pie crust; nutmeg
    • Accompaniments: 3-2-1 pie dough (pâte brisée)
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    • Categories: Pies, tarts & pastries; Main course; French; Vegetarian
    • Ingredients: thyme; tomatoes; pie crust
    • Accompaniments: 3-2-1 pie dough (pâte brisée)
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: peaches; pie crust; prosciutto; arugula
    • Accompaniments: 3-2-1 pie dough (pâte brisée)
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    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: vanilla beans; pie crust; eggs; confectioner's sugar; heavy cream; sugar; butter; dark chocolate; milk; whipping cream
    • Accompaniments: 3-2-1 pie dough (pâte brisée)
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Notes about this book

  • Digitoes on August 09, 2010

    Great concept for cooking without a book. A must have for any chef

Notes about Recipes in this book

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Reviews about this book

  • Food52 by Ben Leventhal

    The 2010 Piglet Tournament of Cookbooks vs. Francis Mallmann & Peter Kaminsky's Seven Fires

    Full review
  • Food52 by Dan Barber

    The 2010 Piglet Tournament of Cookbooks winner vs. Lobel's Meat Bible

    Full review
  • Fine Cooking

    For cooks who dream of creating original recipes, this book provides the building blocks. It can also help you spot great recipes elsewhere...

    Full review
  • Cooking with Amy by Amy Sherman

    One of Amy's picks for best cookbooks of 2009.

    Full review
  • Boston Globe by T. Susan Chang

    Susie included this book in her round-up of the best 2009 cookbooks.

    Full review
  • ISBN 10 1416566120
  • ISBN 13 9781416566120
  • Published Apr 07 2009
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Scribner Book Company
  • Imprint Scribner Book Company


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