Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

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.

Title:Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Edition Language:English
Format Type:

    Ratio: The Simple Codes Behind the Craft of Everyday Cooking Reviews

  • Eileen

    Michael Ruhlman has much valuable information to communicate; the ratio concept is clearly crucial if one wants to fully understand and experiment with baking in particular. However, he is not a very ...

  • Hirondelle

    I loved the cover. Totally loved it. Make it a poster and I will buy it and stick it on my kitchen ( *hinthintnudgenudge*). And it is a great idea for a book, they had me at the blurb. And some of the...

  • Grace

    This book changed the way I approach cooking. And really, that's what it's meant to do. Before this book found its way onto my kitchen counter, I was completely recipe-bound. I could throw a few thing...

  • Anna Wanderer

    I just started this and I am torn. On one hand I like the idea of a set of guidelines I can keep in my head and use to cook nearly anything by starting with a few basic ingredients and then adding a f...

  • Benj

    I liked this a lot! I'm only interested in cooking certain types of soups and breads, so half the book wasn't useful to me, but I LOVE this approach to cooking....

  • Andrea James

    I bought this book years ago because I loved the concept (and Alton Brown is quoted on the back so how bad can it be?) . But then the book somehow disappeared into the depths of my bookshelves so I wa...

  • Helen

    Being a public librarian with access to an unending supply of books, it takes something really special to make me want to part with $27.00 just so I can call it my own. Ruhlman has found the secret co...

  • Elizabeth

    What a great idea for a cookbook! Because, of course, Ruhlman is right. What is the point of burying yourself in a book and following its instructions to the letter? Where's the fun in that? Not to me...

  • Sam

    This book transformed the way I cook, specifically how I bake. I bought other recipe books, I scoured allrecipes.com and while I found some keepers, they were inconsistent; I never felt like I could e...

  • Olha

    So this book is great! Not the book itself, but at least the main idea behind it. My pizza baking skills became very good 🍕All I needed to do it to stop googling random over complicated and sometim...