Demonstrates how to master western cooking fundamentals through an understanding of ingredient ratios, in a guide that introduces 26 basic recipes broken down into ratio-style measurements as well as a variety of accessible variations that enable more flavorful or creative taste combinations. Reprint. A best-selling book.
Demonstrates how to master western cooking fundamentals through an understanding of ingredient ratios, in a guide that introduces twenty-six basic recipes broken down into ratio-style measurements as well as a variety of accessible variations that enable more flavorful or creative taste combinations.
WHEN YOU KNOW A RATIO, IT’S NOT LIKE KNOWING A SINGLE RECIPE, IT’S INSTANTLY KNOWING A THOUSAND.
In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.
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