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Ratio: The Simple Codes Behind the Craft of…
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Ratio: The Simple Codes Behind the Craft of Everyday Cooking (edition 2010)

by Michael Ruhlman (Author)

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1,1821216,553 (4.05)13
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.… (more)
Member:DaithiToms
Title:Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Authors:Michael Ruhlman (Author)
Info:Scribner (2010), Edition: Reprint, 272 pages
Collections:Your library
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Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

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English (11)  Spanish (1)  All languages (12)
Showing 1-5 of 11 (next | show all)
Rather than teaching you recipes, Ratio teaches you the basis of how food is made. It teaches you the proportions of commonly made items like bread and cookies, and from there you can modify the recipes to produce what you want. Probably the most important cook book on my shelf. ( )
  dogboi | Sep 16, 2023 |
Meh. Looked a lot more promising than it really was. ( )
  womanwoanswers | Dec 23, 2022 |
I skimmed through this one, and it is very interesting. I can see how it would be helpful to know these ratios, and I'm sure chefs need to know them. I'm really bad at memorizing, though, so I just want someone to tell me how many cups of stuff to mix together. ( )
  readingjag | Nov 29, 2021 |
Great book. I learned a lot and am comfortable now being able to improvise on these basic ratios. One annoying thing of you are reading it cover to cover, is that some of the content from the introduction to each chapter is repeated in the recipes. ( )
  jcoleman3307 | Oct 7, 2021 |
These days there seems to me to be too much art in cookbooks and not enough craft. Is that recipe really going to work? What if I modified it?

Here we have a useful complement to Harold McGee on the science of cooking. This book is a practical guide to the concept of the ratios of basic ingredients one to another. Understanding the basic principles will preserve a cook from disaster, whether in critically appraising or varying a recipe.

Recipes are included, but it has to be said that measurements are not consistent. One minute it's American (butter in sticks), another it's metric (not very often), and sometimes it's uncertain (are the ounces American or Imperial?). But really, the point of it is not recipes, it's enlightenment. ( )
  dajashby | Oct 6, 2015 |
Showing 1-5 of 11 (next | show all)
Ruhlman guides readers through the ratios for a variety of doughs, batters, stocks, sauces, custards and sausages, explaining their chemical and culinary basis in clear, earnest prose and providing tasteful recipes that lay out the technique for each formula.
 
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A culinary ratio is a fixed proportion of one ingredient or ingredients relative to another.
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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.

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