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

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    • 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

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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 1416571728
  • ISBN 13 9781416571728
  • Published Oct 02 2010
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon Spotlight Entertainment

Publishers Text

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 an innovative and straightforward book that cuts to the core of cooking. Instead of spending time wading through the millions of recipes available in books, magazines, and on the Internet, just remember 1-2-3. That's the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor. Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestions for enticing variations, preparing food goes from craft to art...all without a recipe. Providing one of the greatest kitchen lessons there is, Ratio gives readers a starting point from which a thousand variations begin-making cooking easier and more satisfying than ever.

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