"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.
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 9 days 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 1 month ago by Lulucantfindaname
Why is the kindle version so expensive?? I think I'll look for this as a torrent instead...Published 5 months ago by Bar
Learn the basics of baking. This is more of a reference and not a book to sit down with and read.Published 8 months ago by Corey
I really like this cookbook. The approach is different than anything else I have seen.
If you are looking for a collection of magasine recipes this isn't it. Read more
It makes a lot of scence & his you can just remember the ratio's...there is no end to the recipes one can come up with...Published 10 months ago by mujeres