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Ratio the simple codes behind the craft of everyday cooking

Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and c...

Full description

Main Author: Ruhlman, Michael, 1963-
Format: Books Print Book
Language: English
Published: New York, NY : Scribner, 2009.
Edition: 1st Scribner hardcover ed.
Subjects:
Kohler, R. Beryl tribute.
Cooking.
Ratio and proportion.
Summary: Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
Physical Description: xxv, 244 p. : ill. ; 24 cm.
ISBN: 9781416566113
1416566112
Author Notes: Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.

(Bowker Author Biography)

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