Ratio: The Simple Codes Behind the Craft of Everyday Cooking

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Scribner, Sep 7, 2010 - Cooking - 272 pages
5 Reviews
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.

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LibraryThing Review

User Review  - thornton37814 - LibraryThing

Ruhlman has created a book about the basics of cooking that is based on using ratios to quantify the ingredients. There are a few things American cooks would probably prefer be measured in units more ... Read full review

LibraryThing Review

User Review  - Sundownr - LibraryThing

The book uses an interesting method of conveying recipes using ingredient weights and ratios to one another. It takes a little getting used to, but makes a lot more sense of some of the really old ... Read full review

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About the author (2010)

Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet as well as his highly popular blog at Ruhlman.com.

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