Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Michael Ruhlman / Jun 19, 2019
Ratio The Simple Codes Behind the Craft of Everyday Cooking Michael Ruhlman s 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 co
Michael Ruhlman s 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, it s not like knowing a single recipe, it s instantly knowing a thousand.Why spend time sorting through the millions ofMichael Ruhlman s 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, it s not like knowing a single recipe, it s instantly knowing a thousand.Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet Isn t it easier just to remember 1 2 3 That s 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 want chocolate, 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 2 or 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 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.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 is and it makes the cooking easier and satisfying than ever.

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Michael Ruhlman
Michael Ruhlman born 1963 in Cleveland, Ohio is an American writer He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non fiction.Ruhlman grew up in Cleveland and was educated at University School a private boys day school in Cleveland and at Duke University, graduating from the latter in 1985 He worked a series of odd jobs including briefly at the New York Times and traveled before returning to his hometown in 1991 to work for a local magazine.While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves A Return to Single Sex Education 1996.For his second book, The Making of a Chef 1997 , Ruhlman enrolled in the Culinary Institute of America, completing the course, to produce a first person account of the techniques, personalities, and mindsets of culinary education at the prestigious chef s school The success of this book produced two follow ups, The Soul of a Chef 2000 and The Reach of a Chef 2006.