Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
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- ISBN 10 1416566112
- ISBN 13 9781416566113
- Linked ISBNs
- 9781416566120 (United States) 4/7/2009
- 9781416571728 Paperback (United States) 10/2/2010
- 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.
Other cookbooks by this author
- The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails
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- Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient
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- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
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- From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over
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- Gabriel Kreuther: The Spirit of Alsace, A Cookbook
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- Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
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- The Reach of a Chef: Beyond the Kitchen
- The Reach of a Chef: Professional Cooks in the Age of Celebrity
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