Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Synopsis

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.

The New York Times - Christine Muhlke

Ruhlman guides readers through the ratios for a variety of doughs, batters, stocks, sauces, custards and sausages, explaining their chemical and culinary basis in clear, earnest prose and providing tasteful recipes that lay out the technique for each formula.