Customer Review

233 of 246 people found the following review helpful
5.0 out of 5 stars essential home-cook revelations, April 17, 2009
This review is from: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Hardcover)
Ever since Ruhlman first started pondering this book on his blog years ago, I've been eagerly anticipating its arrival, and it has not disappointed. The theory of ratio and its present and historical value are engagingly presented, and the book quickly ushers openminded readers to the kitchen to see these things at work themselves. So far I have baked two "experiments" I would never have had the bravery to tackle without this knowledge, and both have been educational and delicious accomplishments!

This is not a cookbook -- indeed, it is an anti-cookbook. Those expecting complex recipes, or the "best" way to make something, will be dissatisfied. This is a manual for real cooks who want to understand the fundamental underpinnings of what makes food FOOD in order to play, tweak, recontextualize, and personalize their methods in infinite variations. It's a book for culinary explorers who don't wish to be, pardon the pun, spoon-fed.

As always, Ruhlman's fresh, engaging, personal writing style leaves this an entertaining read even if you're not stopping every few pages to try your hand at the techniques. (If telling you it was a real page-turner while I was awaiting jury duty doesn't convince you, I don't know what will!)
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Showing 1-1 of 1 posts in this discussion
Initial post: Apr 17, 2009 9:43:39 PM PDT
Rhiannon says:
Having tasted both experiments, I concur that this book is very handy indeed!
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Location: Portland, OR

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