Ratio : the simple codes behind the craft of everyday cooking
(Book)

Book Cover
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Published:
New York, NY : Scribner, [2009].
Status:
Aurora Hills Adult Nonfiction
641.5 RUHLM
Central Adult Nonfiction
641.5 RUHLM
Shirlington Adult Nonfiction
641.5 RUHLM
Copies
Location
Call Number
Status
Last Check-In
Aurora Hills Adult Nonfiction
641.5 RUHLM
Available
Dec 8, 2018
Central Adult Nonfiction
641.5 RUHLM
Available
Nov 8, 2018
Shirlington Adult Nonfiction
641.5 RUHLM
Available
Feb 18, 2018
Westover Adult Nonfiction
641.5 RUHLM
Available
Mar 24, 2018
Description
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.
More Details
Format:
Book
Edition:
First Scribner hardcover edition.
Physical Desc:
xxv, 244 pages : illustrations ; 24 cm.
Language:
English
ISBN:
1416566112, 9781416566113
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Citations
APA Citation (style guide)

Ruhlman, M. (2009). Ratio: the simple codes behind the craft of everyday cooking. First Scribner hardcover edition. New York, NY: Scribner.

Chicago / Turabian - Author Date Citation (style guide)

Ruhlman, Michael, 1963-. 2009. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. New York, NY: Scribner.

Chicago / Turabian - Humanities Citation (style guide)

Ruhlman, Michael, 1963-, Ratio: The Simple Codes Behind the Craft of Everyday Cooking. New York, NY: Scribner, 2009.

MLA Citation (style guide)

Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. First Scribner hardcover edition. New York, NY: Scribner, 2009. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
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Last File Modification Time Dec 09, 2018 04:49:20 AM
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5050 |a The ratios -- What is a ratio and why is it important? -- The all-important scale -- Using this book -- Introduction : the truth of cooking -- Doughs and batters -- Stocks and the amazing things they allow you to do -- Farçir : sausage, mousseline, and other meat-related ratios -- Fat-based sauces -- The custard continuum.
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