Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ratio: The Simple Codes Behind the Craft of Everyday Cooking Author Michael Ruhlman
ISBN-10 1416571728
ISBN-13 9781416571728
Year 2010-09-07
Pages 272
Language English
Publisher Scribner
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Michael Ruhlmans 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 When you know a culinary ratio its not like knowing a single recipe its instantly knowing a thousand Why spend time sorting through the millions of cookie recipes available in books magazines and on the Internet Isnt it easier just to remember 1 2 3 Thats the ratio of ingredients that always make a basic delicious cookie dough 1 part sugar 2 parts fat and 3 parts flour From there add anything you wantchocolate lemon and orange zest nuts poppy seeds cinnamon cloves nutmeg almond extract or peanut butter to name a few favorite additions Replace white sugar with brown for a darker chewier cookie Add baking powder and or eggs for a lighter airier texture Ratios are the starting point from which a thousand variations begin Ratios are the simple proportions of one ingredient to another Biscuit dough is 3 1 2or 3 parts flour 1 part fat and 2 parts liquid This ratio is the beginning of many variations and because the biscuit takes sweet and savory flavors with equal grace you can top it with whipped cream and strawberries or sausage gravy Vinaigrette is 3 1 or 3 parts oil to 1 part vinegar and is one of the most useful sauces imaginable giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor 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 of cooking basic preparations that teach us how the fundamental ingredients of the kitchenwater flour butter and oils milk and cream and eggswork Change the ratio and bread dough becomes pasta dough cakes become muffins become popovers become crepes As the culinary world fills up with overly complicated recipes and never ending ingredient lists Michael Ruhlman blasts through the surplus of information and delivers this innovative straightforward book that cuts to the core of cooking Ratio provides one of the greatest kitchen lessons there isand it makes the cooking easier and more satisfying than ever

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