Ratio: The Simple Codes Behind the Craft of Everyday Cooking

by Michael Ruhlman

Hardcover, 2009


Call number

Food Science -- RUH

Call number

Food Science -- RUH


Scribner (2009), Edition: First, Hardcover, 272 pages


Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.


Physical description

272 p.; 9.1 inches

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