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

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Notes about this book

  • Eat Your Books

    This cookbook was listed in Publisher Weekly’s Best Food Books of 2009.

    This cookbook was listed in Cooking With Amy's Best Cookbooks of 2009.

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe.

  • Digitoes on August 09, 2010

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

Notes about Recipes in this book

  • 3-2-1 pie dough (pâte brisée)

    • ellabee on August 25, 2014

      p.25. For blind baking, temperature given by Ruhlman is too low. Use 375-400F.

  • Addison's bebop-a-rebop rhubarb pie wih lattice crust

    • fprincess on August 14, 2011

      This is great. The rhubarb and sugar mixture sat for a while before I baked the pie and it rendered a lot of liquid, so I was concerned that the filling would be soupy. But it was perfect. The pie took only about 45 min to bake in my convection oven. http://egullet.org/p1832712

  • Basic (but amazing) popovers

    • Lee on January 04, 2015

      This is a great recipe

  • Basic mayonnaise: an exceptionally versatile sauce

    • rmardel on July 21, 2015

      I use this basic formula at least every week

  • Mayonnaise with fines herbes

    • fprincess on December 20, 2011

      I made the error of trying to use olive oil as my primary oil which cause the mayonnaise to separate. With peanut oil it worked fine.

  • Pasta dough

    • Jojobuch on January 07, 2018

      Perfect ratio and instructions, which are in line with many other sources.

    • Totallywired on September 28, 2018

      This has been my standard pasta recipe for some time and has not let me down over a variety of shapes including stuffed pastas. I've progressed to want a dough with more plasticity for shaping and stuffing but will continue to use this for other pastas for familiarity.

  • Roasted chicken with sauce fines herbes: a lesson in using slurry or beurre manié

    • fprincess on December 06, 2011

      I made the roasted chicken but not the beurre manié. The chicken was delicious, extremely crispy thanks to the liberal use of salt. It's one of the easiest recipes for roasted chicken too with no monitoring/basting necessary. One drawback is that the juices from the chicken were extremely salty so they cannot be used as is, that's where the beurre manié would normally come into play.

  • Tempura dipping sauce

    • GoldenLeica on June 19, 2013

      This a very simple and easy sauce!

  • White sandwich bread

    • jessekl on January 03, 2016

      I added 2 Tbsp butter and 1 oz. powdered milk to tenderize the dough. It was perfect!

  • Zucchini fritters

    • fprincess on August 13, 2011

      Very good recipe that allows for variations. I replaced the lemon zest & juice with lemon confit. I used whey (leftover from homemade ricotta) instead of milk. And mint instead of parsley. The fritters were wonderful with the crumbled feta and mint on top.

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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 1416566112
  • ISBN 13 9781416566113
  • Linked ISBNs
  • Published Apr 07 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Scribner

Publishers Text

From renowned cooking expert and author of The Elements of Cooking, a groundbreaking book that explains the very essential truth of cooking--which has nothing to do with recipes.

As the world fills up with ever more complicated recipes with never-ending ingredient lists, Michael Ruhlman blasts through the noise and takes us back to what is real: simple ratios that are the very "truth" of cooking--pie dough is 3-2-1 or three parts flour to two parts fat to one part water. Cookies are 1-2-3 or one part sugar, two parts fat, and three parts flour. Hollandaise sauce is 1 to 6: one pound butter to six egg yolks.

Distilling dishes to their essence--a few basic techniques and even fewer ingredients--is what every cook needs to know, professional or amatuer--to create the cornerstone dishes of Western cooking.

Broken down into 26 basic ratios, Ruhlman will teach us, for example, the basic craft of a hollandaise sauce (remember the 1 to 6 above?) and then show us that with a little vinegar and cracked pepper, it goes from craft to art....ALL without a recipe.

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