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.
When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand because ratios are the starting point from which a thousand variations begin.
Cooking with ratios will unchain you from recipes and set you free. With 33 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.