Items related to Ratio: The Simple Codes Behind the Craft of Everyday...

Ratio: The Simple Codes Behind the Craft of Everyday Cooking: Volume 1 (Ruhlman's Ratios) - Softcover

 
9781416571728: Ratio: The Simple Codes Behind the Craft of Everyday Cooking: Volume 1 (Ruhlman's Ratios)

Synopsis

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.

"synopsis" may belong to another edition of this title.

About the Author

Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller’s seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books—about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.

"About this title" may belong to another edition of this title.

Buy Used

Condition: As New
Unread book in perfect condition...
View this item

FREE shipping within United Kingdom

Destination, rates & speeds

Other Popular Editions of the Same Title

9781416566113: Ratio: The Simple Codes Behind the Craft of Everyday Cooking: 1 (Ruhlman's Ratios)

Featured Edition

ISBN 10:  1416566112 ISBN 13:  9781416566113
Publisher: Scribner Book Company, 2009
Hardcover

Search results for Ratio: The Simple Codes Behind the Craft of Everyday...

Seller Image

Ruhlman, Michael
Published by Scribner, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New Softcover

Seller: GreatBookPricesUK, Woodford Green, United Kingdom

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Condition: New. Seller Inventory # 9591553-n

Contact seller

Buy New

£ 15.52
Convert currency
Shipping: FREE
Within United Kingdom
Destination, rates & speeds

Quantity: Over 20 available

Add to basket

Stock Image

Ruhlman, Michael
Published by Scribner, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New Paperback

Seller: Revaluation Books, Exeter, United Kingdom

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Paperback. Condition: Brand New. reprint edition. 244 pages. 8.50x5.50x0.75 inches. In Stock. Seller Inventory # __1416571728

Contact seller

Buy New

£ 8.54
Convert currency
Shipping: £ 6.99
Within United Kingdom
Destination, rates & speeds

Quantity: 2 available

Add to basket

Stock Image

Michael Ruhlman
Published by Simon & Schuster, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New Paperback / softback
Print on Demand

Seller: THE SAINT BOOKSTORE, Southport, United Kingdom

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 290. Seller Inventory # C9781416571728

Contact seller

Buy New

£ 16.22
Convert currency
Shipping: FREE
Within United Kingdom
Destination, rates & speeds

Quantity: Over 20 available

Add to basket

Seller Image

Ruhlman, Michael
Published by Simon and Schuster, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New Paperback

Seller: Rarewaves.com UK, London, United Kingdom

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Paperback. Condition: New. 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. Seller Inventory # LU-9781416571728

Contact seller

Buy New

£ 16.55
Convert currency
Shipping: FREE
Within United Kingdom
Destination, rates & speeds

Quantity: Over 20 available

Add to basket

Seller Image

Ruhlman, Michael
Published by Scribner, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
Used Softcover

Seller: GreatBookPricesUK, Woodford Green, United Kingdom

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Condition: As New. Unread book in perfect condition. Seller Inventory # 9591553

Contact seller

Buy Used

£ 16.64
Convert currency
Shipping: FREE
Within United Kingdom
Destination, rates & speeds

Quantity: Over 20 available

Add to basket

Stock Image

Michael Ruhlman
Published by Simon and Schuster, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New PAP

Seller: PBShop.store UK, Fairford, GLOS, United Kingdom

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # IB-9781416571728

Contact seller

Buy New

£ 16.64
Convert currency
Shipping: FREE
Within United Kingdom
Destination, rates & speeds

Quantity: 15 available

Add to basket

Seller Image

Ruhlman, Michael
Published by Simon and Schuster, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New Paperback

Seller: Rarewaves USA United, OSWEGO, IL, U.S.A.

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Paperback. Condition: New. 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. Seller Inventory # LU-9781416571728

Contact seller

Buy New

£ 16.76
Convert currency
Shipping: FREE
From U.S.A. to United Kingdom
Destination, rates & speeds

Quantity: Over 20 available

Add to basket

Stock Image

Michael Ruhlman
Published by Simon and Schuster, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New PAP

Seller: PBShop.store US, Wood Dale, IL, U.S.A.

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # IB-9781416571728

Contact seller

Buy New

£ 18.82
Convert currency
Shipping: FREE
From U.S.A. to United Kingdom
Destination, rates & speeds

Quantity: 15 available

Add to basket

Seller Image

Michael Ruhlman
Published by Simon & Schuster, New York, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New Paperback

Seller: CitiRetail, Stevenage, United Kingdom

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Paperback. Condition: new. Paperback. Michael Ruhlmans 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, its not like knowing a single recipe, its instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isnt it easier just to remember 1-2-3? Thats 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 wantchocolate, 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 3:1:2or 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 kitchenwater, flour, butter and oils, milk and cream, and eggswork. 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 isand it makes the cooking easier and more satisfying than ever. Synopsis coming soon. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781416571728

Contact seller

Buy New

£ 19.99
Convert currency
Shipping: FREE
Within United Kingdom
Destination, rates & speeds

Quantity: 1 available

Add to basket

Seller Image

Ruhlman, Michael
Published by Scribner Book Company 9/7/2010, 2010
ISBN 10: 1416571728 ISBN 13: 9781416571728
New Paperback or Softback

Seller: BargainBookStores, Grand Rapids, MI, U.S.A.

Seller rating 5 out of 5 stars 5-star rating, Learn more about seller ratings

Paperback or Softback. Condition: New. Ratio: The Simple Codes Behind the Craft of Everyday Cooking 0.53. Book. Seller Inventory # BBS-9781416571728

Contact seller

Buy New

£ 13.35
Convert currency
Shipping: £ 8.56
From U.S.A. to United Kingdom
Destination, rates & speeds

Quantity: 5 available

Add to basket

There are 23 more copies of this book

View all search results for this book