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Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010

4.4 out of 5 stars 53 customer reviews

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  • Ratio: The Simple Codes Behind the Craft of Everyday Cooking
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  • The Food Lab: Better Home Cooking Through Science
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Product details

  • Paperback: 272 pages
  • Publisher: Scribner; Reprint edition (Sept. 7 2010)
  • Language: English
  • ISBN-10: 9781416571728
  • ISBN-13: 978-1416571728
  • ASIN: 1416571728
  • Product Dimensions: 14 x 1.5 x 21.4 cm
  • Shipping Weight: 227 g
  • Average Customer Review: 4.4 out of 5 stars 53 customer reviews
  • Amazon Bestsellers Rank: #22,199 in Books (See Top 100 in Books)
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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.


53 customer reviews

4.4 out of 5 stars

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Baking
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