Ratio The Simple Codes Behind the Craft of Everyday Cooking

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  • Edition: Reprint
  • Format: Paperback
  • Copyright: 2010-09-07
  • Publisher: Scribner

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WHEN YOU KNOW A RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND.InRatio,Michael Ruhlman, recognized as one of the great translators of the chef's craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchenwater, flour, butter and oils, milk and cream, and eggswork. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.

Author Biography

Michael Ruhlman is the author of many bestselling cookbooks. He wrote chef Thomas Keller's The French Laundry Cook-book and, most recently, Ad Hoc at Home. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times. For more information, please visit ruhlman.com

Table of Contents

The Ratiosp. ix
What Is a Ratio and Why Is It Important?p. xi
The All-Important Scalep. xvii
Using This Bookp. xix
Introduction: The Truth of Cookingp. xxi
Doughs and Battersp. 1
Doughsp. 3
Bread Doughp. 5
Pasta Doughp. 15
Pie Doughp. 23
Biscuit Doughp. 33
Cookie Doughp. 37
Pâte à Chouxp. 45
Battersp. 55
Pound Cake and Sponge Cakep. 59
Angel Food Cakep. 65
Quick Cakesp. 69
Crepep. 81
Stocks and the Amazing Things They Allow You to Dop. 87
Stocksp. 89
Clear Soups and the Consommép. 103
Thickening Stock with Starch: Roux, Slurry, Beurre Maniép. 111
Rouxp. 113
Beurre Manié and Slurryp. 121
Meat: Sausage, Mousseline, and Other Meat-Related Ratiosp. 127
Meatp. 129
The Noble Sausagep. 131
Mousselinep. 143
Brinep. 153
Fat-Based Saucesp. 163
Fat-Based Saucesp. 165
Mayonnaisep. 167
Vinaigrettep. 177
Hollandaisep. 185
The Custard Continuump. 195
Custardp. 197
Custard, Free-Standingp. 199
Crème Anglaise-the Amazing All-Purpose Dessert Saucep. 209
Chocolate Sauce and Caramel Saucep. 219
Epilogue: The Ultimate Meaning and Usefulness of Ratiosp. 227
Acknowledgmentsp. 231
Indexp. 233
Table of Contents provided by Ingram. All Rights Reserved.

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