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...
| Main Author: | Ruhlman, Michael, 1963- |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, NY :
Scribner,
2009.
|
| Edition: | 1st Scribner hardcover ed. |
| Subjects: |
Table of Contents:
- The ratios
- What is a ratio, and why is it important?
- The all-important scale
- Using this book
- The truth of cooking
- Doughs and batters
- Stocks and the amazing things they allow you to do
- Farçir : sausage, mousseline, and other meat-related ratios
- Fat-based sauces
- The custard continuum
- The ultimate meaning and usefulness of ratios.