Ratio The Simple Codes Behind the Craft of Everyday Cooking

by Ruhlman, Michael

• ISBN13: 9781416571728
• ISBN10: 1416571728
• Edition: Reprint
• Format: Paperback
• Copyright: 2010-09-07
• Publisher: Scribner

Summary

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 Ratios	p. ix
What Is a Ratio and Why Is It Important?	p. xi
The All-Important Scale	p. xvii
Using This Book	p. xix
Introduction: The Truth of Cooking	p. xxi
Doughs and Batters	p. 1
Doughs	p. 3
Bread Dough	p. 5
Pasta Dough	p. 15
Pie Dough	p. 23
Biscuit Dough	p. 33
Cookie Dough	p. 37
Pâte à Choux	p. 45
Batters	p. 55
Pound Cake and Sponge Cake	p. 59
Angel Food Cake	p. 65
Quick Cakes	p. 69
Crepe	p. 81
Stocks and the Amazing Things They Allow You to Do	p. 87
Stocks	p. 89
Clear Soups and the Consommé	p. 103
Thickening Stock with Starch: Roux, Slurry, Beurre Manié	p. 111
Roux	p. 113
Beurre Manié and Slurry	p. 121
Meat: Sausage, Mousseline, and Other Meat-Related Ratios	p. 127
Meat	p. 129
The Noble Sausage	p. 131
Mousseline	p. 143
Brine	p. 153
Fat-Based Sauces	p. 163
Fat-Based Sauces	p. 165
Mayonnaise	p. 167
Vinaigrette	p. 177
Hollandaise	p. 185
The Custard Continuum	p. 195
Custard	p. 197
Custard, Free-Standing	p. 199
Crème Anglaise-the Amazing All-Purpose Dessert Sauce	p. 209
Chocolate Sauce and Caramel Sauce	p. 219
Epilogue: The Ultimate Meaning and Usefulness of Ratios	p. 227
Acknowledgments	p. 231
Index	p. 233
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