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Ratio: The Simple Codes Behind the Craft of Everyday Cooking by [Michael Ruhlman]

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Ratio: The Simple Codes Behind the Craft of Everyday Cooking Kindle Edition

4.7 out of 5 stars 908 ratings

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Length: 272 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
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Editorial Reviews

Review

"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

From Booklist

Ruhlman, who explained the basic ingredients, tools, and cookbooks essential to the home chef in The Elements of Cooking (2007), now offers an illuminating read on the magic numbers that lie at the heart of basic cookery. He divides the book into five parts (doughs, stocks, sausages, sauces, and custards). In each section he explains what essential properties make the ratios work and the subtle variations that differentiate, for instance, a bread dough (five parts flour, three parts water) from a biscuit dough (three parts flour, one part fat, two parts liquid). While making his case that “possessing one small bit of crystalline information can open up a world of practical applications” gets a little repetitive, it’s certainly a lesson worth taking to heart. This revealing and remarkably accessible read offers indispensible information for those ready to cook by the seat of their pants; with a handy grasp of these ratios (and a dash of technique), willing chefs should have no excuse to remain tethered to recipe cards and cookbooks. --Ian Chipman --This text refers to the hardcover edition.

Product details

  • File Size : 1351 KB
  • Publication Date : March 5, 2009
  • Word Wise : Enabled
  • Print Length : 272 pages
  • Publisher : Scribner; Reprint edition (March 5, 2009)
  • ASIN : B001UP63MI
  • Text-to-Speech : Enabled
  • Enhanced Typesetting : Enabled
  • X-Ray : Enabled
  • Language: : English
  • Lending : Not Enabled
  • Customer Reviews:
    4.7 out of 5 stars 908 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
908 global ratings
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Top reviews from the United States

Reviewed in the United States on November 29, 2017
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Reviewed in the United States on January 14, 2018
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Reviewed in the United States on July 7, 2015
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Reviewed in the United States on September 5, 2012
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Top reviews from other countries

cyberdoctor
5.0 out of 5 stars Releases you from slavish recipes for the base of a dish
Reviewed in the United Kingdom on December 11, 2019
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3 people found this helpful
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Aletheuon
5.0 out of 5 stars Brilliant!
Reviewed in the United Kingdom on May 1, 2020
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Colin Beveridge
5.0 out of 5 stars Tremendous
Reviewed in the United Kingdom on May 16, 2020
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Shinysheens
5.0 out of 5 stars Great information and the recipes are really easy to follow ...
Reviewed in the United Kingdom on September 11, 2017
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3 people found this helpful
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Luckylilac
5.0 out of 5 stars Fantastic
Reviewed in the United Kingdom on December 3, 2017
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