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Ratio: The Simple Codes Behind the Craft of Everyday Cooking Hardcover – Illustrated, 7 April 2009

4.6 out of 5 stars 1,049 ratings

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  • Ratio: The Simple Codes Behind the Craft of Everyday Cooking
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  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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  • Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto (The Science of Cooking, Culinary Books, Chef Cookbooks, Coo
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Product description

Review

"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

About the Author

Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet as well as his highly popular blog at Ruhlman.com.
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Product details

  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 1416566112
  • ISBN-13 ‏ : ‎ 978-1416566113
  • Customer reviews:
    4.6 out of 5 stars 1,049 ratings

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4.6 out of 5 stars
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marissa
4.0 out of 5 stars US measurement , for grams you need to convert yourself
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Melanie Cleary
5.0 out of 5 stars Surprisingly interesting
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5.0 out of 5 stars Fantastic
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5.0 out of 5 stars My Eureka Moment
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J. E. Sutherland
3.0 out of 5 stars Do you realy need this book
Reviewed in the United Kingdom on 26 September 2015
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