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Michael Ruhlman s groundbreaking New York Times 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. When you know a culinary ratio, it s not like knowing a single recipe, it s instantly knowing a thousand. Why 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. Ratios are the starting point from which a thousand variations begin. Ratios 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. 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 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. As 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. Ratio provides one of the greatest kitchen lessons there is and it makes the cooking easier and more satisfying than ever."

This is one of the finest adventures of science and exploration ever written. When Axel deciphers an old parchment that describes a secret passage through a Ratio: The Simple Codes Behind the Craft of Everyday Cooking pdf volcano to the centre of the earth, nothing will stop his eccentric Uncle Lidenbrock from setting out at once. So, with silent Hans the guide, the two men embark on a perilous, astonishing, terrifying journey through the subterranean world - the most incredible voyage ever! Have your Doctor Who and eat it too with this out-of-this-world cookbook featuring fun, imaginative recipes for the whole family, based on the wildly popular BBC seriesDoctor Who. It's time to give these outfits from the Roaring Twenties the color and the verve they have been missing for the better part of a century! Build your credibility with the speech introduction

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Author: Michael Ruhlman
Number of Pages: 336 pages
Published Date: 29 May 2009
Publisher: SIMON & SCHUSTER
Publication Country: New York, United States
Language: English
ISBN: 9781416566113
Download Link: Click Here
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