Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ruhlman, Michael

Hardcover

Series: Ruhlman's Ratios, Book 1

BakingFood Writing

Publisher Price: $30.00

ISBN10: 1416566112
ISBN13: 9781416566113
Publisher: Scribner Book Company
Published: Apr 7 2009
Pages: 272
Weight: 0.95
Height: 1.10 Width: 5.80 Depth: 9.10
Language: English
Michael Ruhlman's groundbreaking New York Times bestseller gets at the very truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.

Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it's instantly knowing a thousand.

Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn't it easier to remember 1:2:3? That's the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want--chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.

Biscuit dough is 3:1:2--or 3 parts flour, 1 part fat, and 2 parts liquid. 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 fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.

Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen--water, flour, butter and oils, milk and cream, and eggs--work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.

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