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" Ratio : "
Michael Ruhlman
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BL
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| Record Number
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687723
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| Doc. No
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b509912
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| Main Entry
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Ruhlman, Michael,1963-
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| Title & Author
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Ratio : : the simple codes behind the craft of everyday cooking /\ Michael Ruhlman
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| Edition Statement
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1st Scribner hardcover ed
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| Publication Statement
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New York, NY :: Scribner,, 2009
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| Page. NO
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xxv, 244 p. :: ill. ;; 24 cm
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| ISBN
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1416566112
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: 9781416566113
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| Contents
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The ratios -- What is a ratio, and why is it important? -- The all-important scale -- Using this book -- 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 -- The ultimate meaning and usefulness of ratios
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| Abstract
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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 ofcooking: 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
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| Subject
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Cookery
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| Subject
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Ratio and proportion
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| Dewey Classification
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641.5
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| LC Classification
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TX652.R845 2009
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