Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Michael Ruhlman (Author)
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Scribner Book Company
September 07, 2010
5.58 X 8.42 X 0.66 inches | 0.53 pounds
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About the Author
Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.
"Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt . That relationship is defined by a 'ratio, ' and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes. Professional cooks and bakers guard ratios passionately so it wouldn't surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever. I for one am grateful. I suspect you will be too." -- Alton Brown, author of "I'm Just Here for the Food"