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Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – 7 September 2010
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"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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US measurement , for grams you need to convert yourselfReviewed in the United Kingdom on 13 February 2021
The only thing what I don't like is the fact that they do not have the equivalent in grams.
One person found this helpful
Surprisingly interestingReviewed in the United Kingdom on 7 February 2021
Maths and chemistry are important in the kitchen and my maths are weak, this book is not only useful, but interesting too. I rocommend.
FantasticReviewed in the United Kingdom on 4 December 2017
Full of useful information, a must have for any budding baker who want to understamd there baking and create there own recipies
4 people found this helpful
My Eureka MomentReviewed in the United Kingdom on 15 April 2013
This book is so informative I wonder how I've ever managed all these years without it. It distils the knowhow of professional chefs who do this stuff by training and instinct into a few pages which are well written and easy to read. All of a sudden, recipes have lost their mystery and fear and I find myself actually knowing what proportions to use and what to expect. I find myself now reading recipes and comparing their proportions of ingredients to the ratios Michael Ruhlman recommends. My pastry has improved dramatically, I made perfect Yorkshire puddings following the popover formulation. My Crème Anglaise was to die for and my béarnaise which I have hitherto split every time was perfect and delicious. And that is in the first 10 days of owning the book. I am delighted with this purchase and have subsequently also purchased Ruhlman's Twenty which is another excellent addition to my library.
9 people found this helpful
J. E. Sutherland
Do you realy need this bookReviewed in the United Kingdom on 26 September 2015
The Book is printed on very thin paper and to me this is most suitable for a one read throw away book. Not For A Keeping and using, also despite the reviews that I read suggesting this book, I would temper the urge to buy as I was more than a little disappointed with my purchase.
5 people found this helpful