penny shima glanz's Reviews > Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ratio by Michael Ruhlman
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's review
May 11, 2010

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bookshelves: cooking, library-nypl
Read from May 11 to 24, 2010

The best kitchen purchase I made after acquiring a good set of knives, and a sharpening stone, was my kitchen scale. I love it so much I bought a second. I've been looking for a book to supplement Alton Brown, McGee, and my knowledge that most recipes really hinge more on the balance than of worrying if I've put exactly 1/3 of a cup into the mixing bowl. I wish I knew of this book years ago, as a gluten-free baker I have little use today for many of the example ratios, as gluten-free mixes behave differently since one needs to make up for the lack of gluten in other flours. However, as a concept that one guides toward freedom from the rigidity of recipes? Delicious.

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