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Ratio : the simple codes behind the craft of everyday cooking

Author: Michael Ruhlman
Publisher: New York, NY : Scribner, ©2009.
Edition/Format:   Book : English : 1st Scribner hardcover edView all editions and formats
Database:WorldCat
Summary:
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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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Michael Ruhlman
ISBN: 9781416566113 1416566112
OCLC Number: 232979186
Description: xxv, 224 p. : ill. ; 24 cm.
Contents: 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.
Responsibility: Michael Ruhlman.
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Abstract:

From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe itself butrather two unchanging components that make  Read more...

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"Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the Read more...

 
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