Laura Gurrin's Reviews > Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ratio by Michael Ruhlman
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Jan 08, 11

bookshelves: 2011
Read from January 02 to 08, 2011

Very good book on the basics of cooking, specifically the ratios behind pastry, stock/soup, and sauces. Ruhlman breaks it down to the basics, from the 3-2-1 Pie Crust (flour-fat-water), to the oil/acid balance for a vinaigrette. Along the way he talks about why a given ratio leads to a specific result - what it is that gives you a popover and not a muffin, or a sauce and not a ganache. There are a lot of very basic recipes in here, and many suggestions for variations, but Ruhlman's main point is that once you have the ratios down, you can make *any* muffin - sweet or savory - just balancing the parts as you go. His writing style is simple, funny, and engaging, and it makes you want to get off the couch and give his suggestions a try. This book will go in my cookbook cabinet, and I think I will be making a ganache the next time I make a tart - and I'll know why it works the way it does!
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