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Ratio: The Simple Codes Behind the Craft of Everyday Cooking Hardcover – Apr 7 2009


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Frequently Bought Together

Ratio: The Simple Codes Behind the Craft of Everyday Cooking + Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Price For All Three: CDN$ 76.48

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Product Details

  • Hardcover: 272 pages
  • Publisher: Scribner (April 7 2009)
  • Language: English
  • ISBN-10: 1416566112
  • ISBN-13: 978-1416566113
  • Product Dimensions: 23.1 x 14.7 x 2.8 cm
  • Shipping Weight: 454 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Bestsellers Rank: #53,434 in Books (See Top 100 in Books)


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17 of 18 people found the following review helpful By Robert Pattison on April 22 2009
Format: Hardcover
I would recommend this as a first cookbook for someone who is interested in the how and why of cooking. I would also recommend it for a confirmed cookbook Junkie (I own well over one hundred cookbooks and couldn't wait to get my hands on this one).

Ratio is perhaps the best combination of pure and applied cookery science that I have ever read - not as cutesy as Alton Brown, more practical than Harold McGee. Be warned, however - no glossy photos of food.

Readable, but set up for quick reference - this is a new book, but I think that in five years you will be able to tell whether someone is, or aspires to be, a serious cook (or baker, for that matter) by whether they have a stained copy of this book in their kitchen.

Highly recommended.
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6 of 6 people found the following review helpful By Mylène Bergeron Francoeur TOP 1000 REVIEWER on Nov. 30 2010
Format: Hardcover Verified Purchase
Michael Ruhlman will tell you all you need to know about cooking. Therefore, he will discuss ratios with you.

This is no fancy book. There are no spiffy looking pictures along the way. This is basics at their best. Everything is brought to their smallest common denominator.

In part one, he'll show you the many doughs and batters one might want to use while cooking. This is the largest section. Part two consists of stocks and how to deal with them properly. Part three is the meat. Part four shows you the fat-based sauces (very interresting) and we end up with the custard, and it's different states.

Everything is very straight forward. Mr Ruhlman DOES encourage you to be creative, but AFTER you've learned the base. For quick reference, all the ratios are conveniently presented on one of the first few pages. Every ratio, once explained, is followed by a basic recipe. Then, creativity ensues: following recipes are variations on the freshly explained ratio.

Don't be fooled by the small volume of the book: the absence of lavish pictures made it easy for the author to cram in LOTS of information, tips, variations and recipes. You won't, at first, rely on this book instinctivly. But I assure you, leave it where you can see it, sometimes flip a few pages, it's going to grow on you.

I'm very happy with this book, the price was awesome (for a hardcover !), the knowledge is simply unbeatable, yet simple and straight to the point. A MUST get for everyone !

On my end, I'm looking forward to creating my own recipes with the help of this book, especially concerning cakes and other leavened items. Also, it helps a great deal when you want to scale up or down a recipe.
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4 of 4 people found the following review helpful By Alison Cartwright on Dec 26 2009
Format: Hardcover
I am a culinary arts teacher in a high school and I also run a Skills Baking Club through Skills Canada. This book has enabled me to explain to students why baking works the way it does. As students all work on an individual programs basis, they also frequently have to reduce recipes. All they have to do is memorise the ratios and sequences for different products and then they can start to get creative. For myself, I like the stress on measuring by weight, this eliminates the need for measuring cups.
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By Roger Crosby on May 17 2014
Format: Paperback Verified Purchase
I found the ratios well though out and easy to understand. I would recommend this book to any one who likes to cook.
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By Carlene Fragnito on Jan. 18 2014
Format: Hardcover Verified Purchase
This is simply my favourite cook book. It does not give straight up recipes but instead assumes you have a base in the kitchen and your own palate. This book can guide you through the ratio of a recipe and also tells you how to make it your own.
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Format: Paperback Verified Purchase
Actually its a gift to my son as he loves cooking. I was told by my son that there are lots of interesting info. I would certainly recommend to anyone who likes cooking or baking.
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Format: Paperback Verified Purchase
If you are serious about cooking you should not miss this book. The best reference book ever and easy to use.
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By L Locher on Aug. 2 2013
Format: Paperback Verified Purchase
This book is fantastic! An absolute must-have for every aspiring chef or home cook! Once you understand ratios you are equipped for anything! I plan to give this as a gift to others!
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