If there has ever been a book which is by far and away a necessity for ANY cooks library, this one is it.
Amazon.com describes it as this...
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 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.
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.
My take on it...the best book ever written on culinary technique next to Culinary Artistry by Andrew Dorneburg. It allows the home chef and the seasoned one,to use their creativity in a numerous of ways. By using the techniques Mr. Ruhlman provides, you can take a few ingredients a make wonderful dishes without ever having to use a formal recipe.
While testing the theory of ratios, I've made everything from quick corn muffins, waffles, pancakes and most impressively yeast bread! All have turned out better than MOST recipes I've trolled and found on the net. The beauty of this book is, it translates so easily to the vegan world. Use your egg replacers, your gluten free flours, and be confident your results will be spot on every time.
May I suggest, purchase this book, and immediately make your own ratio chart and tape it to your fridge. I know that's mine is.
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