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

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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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