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Ratio: The Simple Codes Behind the Craft of Everyday Cooking

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 an innovative and straightforward book that cuts to the core of cooking. Instead of spending time wading through the millions of recipes available in books, magazines, and on the Internet, just remember 1-2-3. That's the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor. Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestions for enticing variations, preparing food goes from craft to art...all without a recipe. Providing one of the greatest kitchen lessons there is, Ratio gives readers a starting point from which a thousand variations begin-making cooking easier and more satisfying than ever.


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1 Ocak 2016 Nobel Akademik Yayıncılık; 1. baskı Cambridge University Press Nobel Akademik Yayıncılık; Facsimile. baskı Kolektif Springer Springer John Wiley & Sons Inc Marvin Bittinger John Hornsby 1 Haziran 2018 1 Ocak 2018 1 Ocak 2015 BrownTrout Publisher Cambridge University Press 3 Ocak 2017 Independently Published 1 Ocak 2017
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Baskı Detayları
Yazar Michael Ruhlman
İsbn 10 9781416571728
İsbn 13 978-1416571728
Sayfa sayısı 272 sayfa
Yayın Evi Scribner
Dil İngilizce
Boyutlar ve boyutlar 14 x 1,5 x 21,4 cm
De olduğu gibi 1416571728
tarafından gönderildi Ratio: The Simple Codes Behind the Craft of Everyday Cooking 2 Ekim 2010

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