Ratio by Michael Ruhlman
Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.
"Cooking, like so many creative endeavors, is defined by relationshipsFor 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
Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller’s seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books—about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.
| SKU | Unavailable |
| ISBN 13 | 9781416571728 |
| ISBN 10 | 1416571728 |
| Title | Ratio |
| Author | Michael Ruhlman |
| Series | Ruhlman's Ratios |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Simon & Schuster |
| Year published | 2010-10-02 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |