Ratio: The Simple Codes Behind the Craft of Everyday Cooking
A Cooking, Food, Nonfiction book. I believe it's a cook's moral obligation to add more butter given the chance. Michael Ruhlman,...
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 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...
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- Filetype: PDF
- Pages: 272 pages
- ISBN: 9781416566113 / 1416566112
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breads Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking I believe it's a cook's moral obligation to add more butter given the chance. Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking Old-Fashioned Pound Cake (Creaming Method) Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking
A fun reading cookbook that attempts to break down recipes into their essential parts so that you may build up from there. I wanted to read it to gain a better understanding of why I do what I do in recipes and what proportions to use so that I would be able to better cook recipe free...(I'm horrible with cooking in the fact that I... Michael Ruhlman illuminates the mysteries behind all of those fancy french words you see on menus of fine dining establishments in this book. Pte choux? Hollandaise? Mousseline? Bread? It's really just a matter of understanding simple ratios of ingredients. Ruhlman hammers the ease of which one can master the list of ratios, eliminating... I bought this book years ago because I loved the concept (and Alton Brown is quoted on the back so how bad can it be?) . But then the book somehow disappeared into the depths of my bookshelves so I was excited when I finally found it a couple of days ago! Then in dawned on me why it wasn't as treasured as one might expect it to be....
