Stuff
Product Details
Scribner, April 2009
Hardcover, 272 pages
ISBN-10: 1416566112
ISBN-13: 9781416566113
Description
WHEN YOU KNOW A RATIO, IT’S NOT LIKE KNOWING A SINGLE RECIPE, IT’S INSTANTLY KNOWING A THOUSAND.
In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. 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. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.
Read more:
Browse Inside RatioRelated multimedia
Video
1 to 1 of 1-
1. Meet Michael Ruhlman02:3627801044001
See more multimedia
"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
Globe and Mail, September 14, 2011
...Food writer Michael Ruhlman struck pay dirt in 2010 with Ratio, a cookbook that, in many ways, redefined a genre. Rather than being a catalogue of recipes, the book explored the relationships between ...
Boston Globe, December 22, 2009
...rustic, dead-easy formula can’t make a baker out of you, nothing will. The most important part of Michael Ruhlman’s Ratio (Scribner, $27) is on pages ix and x of the book. That’s where you’ll find: “Pasta dough = 3 parts flour : 2 ...
Philadelphia City Paper, December 16, 2009
...even if it's a dead weight in the kitchen. Two other books take an opposite, pared-down tack. Michael Ruhlman's Ratio (Scribner, April 7) asserts that the 33 formulas he sets out can free cooks by giving them the tools to riff and improvise ...
Cleveland Live, November 1, 2009
...have to be in New York the way they used to be, hobnobbing to make connections," said Michael Ruhlman, a nonfiction author whose latest, "Ratio," is selling briskly. He pointed to his own trajectory: a childhood here, an education at Duke ...
New York Times, October 29, 2009
...To: Pete Wells From: Sam Sifton Hey, Mr. Pete, Mr. Editorman! What do you think of cheese steaks? All these Philly phressers are talking about them because of the World Series and it?s getting me hungry. I?ll start. The cheese steak is ...
AFP via Yahoo!, August 28, 2009
...Batali's recipe for guanciale, cured pig cheek, has gone viral. Leading the piggy parade is food writer Michael Ruhlman, who has challenged his blog readers to make a BLT from scratch - including homegrown lettuce and tomatoes and homemade ...
Christian Science Monitor, June 15, 2009
...a bookstore, I discovered something else. I couldn?t stay away from the hardcover copy I saw of Michael Ruhlman?s new book, ?Ratio,? subtitled ?The Simple Codes Behind the Craft of Everyday Cooking.? I?ve been a Ruhlman fan since ? irony ...
Slate Magazine, June 2, 2009
...recipes out there, but few of them help you to be a better cook in any substantial way,' Michael Ruhlman writes in the preface to his fascinating and pompous new book, Ratio. I read Ratio cover to cover one afternoon, and I rolled my eyes. ...
WKYC News, May 28, 2009
...Michael Ruhlman introduces his new book Ratio, and explains the basic fundamentals of cooking. He also shares stories about being a judge on Iron Chef and Michael Simon. Michael Ruhlman, Food ...
East Bay Express, May 1, 2009
...noticed how the more succinct a book's title is the longer the sub-title is? An example is Michael Ruhlman's new book on cooking titled Ratio: The Simple Codes Behind the Craft of Everyday Cooking. I'm sure this title to sub-title ratio is ...
Tampa Bay Online, May 1, 2009
...The last time Michael Ruhlman was a guest on my Table Conversations podcast, it was October 2007. He had just published the book and served as a judge on the current Food Network series ...
CHOW, April 16, 2009
...The author breaks down how to use math to simplify your cooking in this video clip. This morning Michael Ruhlman discussed some of the theories behind his new book Ratio: The Simple Codes Behind the Craft of Everyday Cooking on the CBS Early ...
Globe and Mail, April 8, 2009
...recipes, but how much are they actually teaching us about the craft of cooking? Not much, according to Michael Ruhlman. In his latest book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, the Cleveland-based food author ...
Michael Ruhlman's Books
-
The Elements of CookingAward-winning writer Michael Ruhlman's critically-lauded, opinionated and practical guide for anyone looking to perfect their culinary skills.Read More
Displaying 1 of
