Ratio: The Simple Codes Behind the Craft of Everyday Cooking
WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND.
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.
RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN.
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.
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.
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 this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.
What people are saying - Write a review
Review: Ratio: The Simple Codes Behind the Craft of Everyday CookingUser Review - Dave Roberts - Goodreads
What would be your reaction if I told you that creme anglaise, creme caramel and quiche lorraine are all variations on a single theme? The difference is principally the ratio of eggs to other ... Read full review
Review: Ratio: The Simple Codes Behind the Craft of Everyday CookingUser Review - Serge Pierro - Goodreads
Excellent concept that probably would have worked better as a poster or something. The ratios and their variants are solid, but I'm not sure if it was necessary to make a whole book about them. If ... Read full review
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
No preview available - 2007
Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto
Limited preview - 2011