Top positive review
18 people found this helpful
on April 22, 2009
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.