I'm very intrigued at the approach this book takes: that understanding the basic ratios in many "core" recipes allows one to improvise freely in the kitchen. This is a bit of a misnomer, though, since in some things the basic techniques are equally important (such as the differences between pound and sponge cakes; the ratios are the same, it's the technique that makes them different). I'll admit, though, at this point I have not yet tried cooking using the reatio system- though I'm looking forward to doing so- and may edit my review after I try a few different ratios. ( )

I am not a cook. In fact, I mostly dread the whole menu planning, grocery shopping, cooking routine. It's just so endless. At least it was until I discovered this book.

Ration: The Simple codes Behind the Craft of Everyday Cooking has been an absolute revelation to me. It's as if everything I hated about cooking has been cleared away and now I can be ME in the kitchen. Why? Because I won't be spending untold hours sifting through reecipe web sites or countless cookbooks trying to find a recipe that looks as if it would embody the flavors on the tip of my tongue and running around in my head wishing for me to express them. Thanks to Mr Ruhlman now I KNOW how to translate the flavor/texture wishes into something I can eat.

I've actually paused my reading of this book a little over half way through because I'm so excited to get in the kitchen and COOK! No looking for recipes or buying prepackaged mixes because I can do this. Me! I can walk confidently into my kitchen, pull out the basics I never used and put them to work.

First up was a gnocchi browned in butter and roasted garlic topped with a sauce of roma tomatoes and spinach. YUM!!!

Now I will read the remaining sections as I need them. If you've ever wished you knew how to just walk in the kitchen and make something, no mixes, no recipes, this is the book you need. My copy has a permanent place next to the stove. ( )