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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
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.
This a book about the science of cooking, the foundation of all recipes, which is excellent if you decided to make your own recipes from scratch. Around 50 small B&W photos. Read morePublished 1 month ago by Canadian eh?
Came super fast great book with useful references my husband ordered for work and I'll use it as well for homecookingPublished 1 month ago by marie Pie
A fantastic buy for any kitchen duffer. Bread, sauces and sausages can be a finicky business, and Michael Ruhlman's book goes a long way to demystifying the secrets behind these... Read morePublished 3 months ago by HumblePilgrim
I own a lot of cookbooks; this is the one I refer to the most. Hands down. Forget that old relic The Joy of Cooking, and embrace this well written, liberating book as your go-to... Read morePublished 3 months ago by Mustanganna
It's a great concept but I like to add my nit pit.
I'm no true baker but. For example, his muffin ratio called for 1 part butter:1 part egg: 2part flour: 2 part... Read more
Well ,have not started reading yet ,just opened it from the mailbox . I suppose I should have used the " look inside " before ordering , I know I will like the concepts but... Read morePublished 3 months ago by gage
I haven't completely read this book, but as a chef by trade this is a very useful tool to have around. Read morePublished 4 months ago by Lulucantfindaname