Ratio: The Simple Codes Behind the Craft of Everyday Cooking and over one million other books are available for Amazon Kindle. Learn more
CDN$ 18.80
  • List Price: CDN$ 29.99
  • You Save: CDN$ 11.19 (37%)
FREE Shipping on orders over CDN$ 25.
Only 3 left in stock (more on the way).
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Ratio: The Simple Codes B... has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

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


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
CDN$ 18.80
CDN$ 18.80 CDN$ 16.91

Summer Clearance on Books Books That Make You Think



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$ 79.15

Buy the selected items together



Product Details

  • Hardcover: 272 pages
  • Publisher: Scribner (April 7 2009)
  • Language: English
  • ISBN-10: 1416566112
  • ISBN-13: 978-1416566113
  • Product Dimensions: 15.2 x 2.5 x 22.9 cm
  • Shipping Weight: 454 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: #28,358 in Books (See Top 100 in Books)

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.

Inside This Book

(Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.7 out of 5 stars
Share your thoughts with other customers

Most helpful customer reviews

10 of 10 people found the following review helpful By Mylène Bergeron Francoeur TOP 500 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.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
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.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
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.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By Reader Writer Runner TOP 50 REVIEWER on May 30 2011
Format: Paperback
Very rarely do I find a cookbook that I think could replace all my others and, while Michael Ruhlman's Ratio doesn't quite make me want to purge my culinary reference collection, it certainly makes me consider doing so. By way of thirty-three ratios and suggestions for variations, Ruhlman teaches cooks how fundamental ingredients (water, flour, butter and oils, milk and cream, and eggs) work together. Change the ratio and bread dough becomes pasta dough, cakes become muffins and pancakes become crepes. I think this passage sums up the essence of the entire book: "Batters are almost incestuously linked to one another and show an exceptionally delicate balance between one another. The loosest of the batters is crepe, and we move up with increasing proportions of flour to popover, pancake and fritter, muffin, cake, and so on in potentially infinite variations until you hit the point of the fulcrum and tip over into dough: pasta, pie crust, cookie, and bread...I think that people who are gifted pastry chefs have simply seen the crepe-bread continuum more clearly for longer, rather than seeing crepe equaling one set of instructions, bread another, and so have been able to improvise; they understand how small adjustments in fat, flour, egg, and sugar can result in satisfying nuances of lightness and delicacy or richness in flavor and texture. It's all one thing." I borrowed Ratio from the library and will be making copious notes before I return it. The only reason I wouldn't purchase the book is that its large middle section provides ratios for stocks, forcemeats (sausage etc), mousselines (meat/cream/egg fillings) and fat-based sauces - nothing I'd realistically be producing in my kitchen! Really, it's the baking section that interests me but I do believe that you'll soon be able to pick out the serious cook in the crowd based on who has a stained copy of Ratio close at hand.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By bernie TOP 100 REVIEWER on Nov. 15 2010
Format: Hardcover
Strangely enough I took a course in cooking in Jr. High and have a book case if various related books from the beginning of writing to today, yet none of the books and literature does have a ratio approach.

This animal is an eye opener. I finally feel that I have a handle on the art. I tried a few simple things but working my way up.

I bought this book before the Kindle. So I will also go back and get the Kindle text-to speak version and re-read the book to see if I missed anything important.

Only a few black and white pictures. But formulas do not require pictures. People may have an issue with what the book is not. However no book can be an end all be all. With the basic understanding from the sample is the book it is potable to extrapolate and expand the theory to just about anything you put in your mouth.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Most recent customer reviews



Feedback