{"product_id":"ratio-the-simple-codes-behind-the-craft-of-everyday-cooking-1","title":"Ratio: The Simple Codes Behind the Craft of Everyday Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, \"Ratio\" is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe Ratios -- What Is a Ratio and Why Is It Important? -- The All-Important Scale -- Using This Book -- Introduction: The Truth of Cooking -- Part 1. Doughs and Batters -- Doughs -- Bread Dough -- Pasta Dough -- Pie Dough -- Biscuit Dough -- Cookie Dough -- Pate a Choux -- Batters -- Pound Cake and Sponge Cake -- Angel Food Cake -- Quick Cakes -- Crepe -- Part 2. Stocks and the Amazing Things They Allow You to Do -- Stocks -- Clear Soups and the Consomme -- Thickening Stock with Starch: Roux, Slurry, Beurre Manie -- Roux -- Beurre Manie and Slurry -- Part 3. Meat: Sausage, Mousseline, and Other Meat-Related Ratios -- Meat -- The Noble Sausage -- Mousseline -- Brine -- Part 4. Fat-Based Sauces -- Fat-Based Sauces -- Mayonnaise -- Vinaigrette -- Hollandaise -- Part 5. The Custard Continuum -- Custard -- Custard, Free-Standing -- Creme Anglaise-the Amazing All-Purpose Dessert Sauce -- Chocolate Sauce and Caramel Sauce -- Epilogue: The Ultimate Meaning and Usefulness of Ratios -- Acknowledgments -- Index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginal copyright 2009.;Includes index.;Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003ci\u003eI'm Just Here for the Food\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMichael Ruhlman's groundbreaking \u003ci\u003eNew York Times\u003c\/i\u003e bestseller takes us to the very \"truth\" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eWhen you know a culinary ratio, it's not like knowing a single recipe, it's instantly knowing a thousand. \n\u003cp\u003e\u003c\/p\u003eWhy spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want--chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and\/or eggs for a lighter, airier texture. \n\u003cp\u003e\u003c\/p\u003eRatios are the starting point from which a thousand variations begin. \n\u003cp\u003e\u003c\/p\u003eRatios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2--or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. \n\u003cp\u003e\u003c\/p\u003eCooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, \n\u003ci\u003eRatio\u003c\/i\u003e is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen--water, flour, butter and oils, milk and cream, and eggs--work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. \n\u003cp\u003e\u003c\/p\u003eAs the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. \n\u003ci\u003eRatio\u003c\/i\u003e provides one of the greatest kitchen lessons there is--and it makes the cooking easier and more satisfying than ever.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRuhlman, Michael\u003cbr\u003e\n\t\t\t\t\t\t\t\tMichael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal \n\u003ci\u003eThe French Laundry Cookbook \u003c\/i\u003eas well as the highly successful series about the training of chefs: \n\u003ci\u003eThe Making of a Chef\u003c\/i\u003e, \n\u003ci\u003eThe Soul of a Chef\u003c\/i\u003e, and \n\u003ci\u003eThe Reach of a Chef\u003c\/i\u003e. He is also the author of \n\u003ci\u003eThe Elements of Cooking\u003c\/i\u003e and \n\u003ci\u003eRatio\u003c\/i\u003e. Ruhlman has worked at \n\u003ci\u003eThe New York Times\u003c\/i\u003e and as a food columnist for the \n\u003ci\u003e Los Angeles Times\u003c\/i\u003e. He has attended the Culinary Institute of America and is the author of eighteen books--about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ruhlman, Michael\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2010-09-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Reference|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Mathematics|Ratio and proportion\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.53 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781416571728\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781416571728\u003c\/p\u003e","brand":"Scribner Book Company","offers":[{"title":"Default Title","offer_id":51154403426582,"sku":"SP-9781416571728","price":28.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781416571728_spiral.png?v=1774943869","url":"https:\/\/lusper.myshopify.com\/products\/ratio-the-simple-codes-behind-the-craft-of-everyday-cooking-1","provider":"Lusperbooks","version":"1.0","type":"link"}