Ratio The Simple Codes Behind the Craft of Everyday Cooking

ISBN-10: 1416571728
ISBN-13: 9781416571728
Edition: 2010
Authors: Michael Ruhlman
List price: $18.99 Buy it from $4.82
30 day, 100% satisfaction guarantee

If an item you ordered from TextbookRush does not meet your expectations due to an error on our part, simply fill out a return request and then return it by mail within 30 days of ordering it for a full refund of item cost.

Learn more about our returns policy

Used Starting from $4.88
New Starting from $14.21
what's this?
Rush Rewards U
Members Receive:
coins
coins
You have reached 400 XP and carrot coins. That is the daily max!
You could win $10,000

Get an entry for every item you buy, rent, or sell.

Study Briefs

Limited time offer: Get the first one free! (?)

All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.

Add to cart
Study Briefs
Calculus 1 Online content $4.95 $1.99
Add to cart
Study Briefs
Algebra Online content $4.95 $1.99
Add to cart
Study Briefs
Introduction to Logic Online content $4.95 $1.99
Add to cart
Study Briefs
Business Math Formulas Online content $4.95 $1.99

Customers also bought

Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading

Book details

List price: $18.99
Copyright year: 2010
Publisher: Scribner
Publication date: 9/7/2010
Binding: Paperback
Pages: 272
Size: 5.50" wide x 8.50" long x 0.75" tall
Weight: 0.748
Language: English

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin.

The Ratios
What Is a Ratio and Why Is It Important?
The All-Important Scale
Using This Book
Introduction: The Truth of Cooking
Doughs and Batters
Doughs
Bread Dough
Pasta Dough
Pie Dough
Biscuit Dough
Cookie Dough
P�te � Choux
Batters
Pound Cake and Sponge Cake
Angel Food Cake
Quick Cakes
Crepe
Stocks and the Amazing Things They Allow You to Do
Stocks
Clear Soups and the Consomm�
Thickening Stock with Starch: Roux, Slurry, Beurre Mani�
Roux
Beurre Mani� and Slurry
Meat: Sausage, Mousseline, and Other Meat-Related Ratios
Meat
The Noble Sausage
Mousseline
Brine
Fat-Based Sauces
Fat-Based Sauces
Mayonnaise
Vinaigrette
Hollandaise
The Custard Continuum
Custard
Custard, Free-Standing
Cr�me Anglaise-the Amazing All-Purpose Dessert Sauce
Chocolate Sauce and Caramel Sauce
Epilogue: The Ultimate Meaning and Usefulness of Ratios
Acknowledgments
Index

×
Free shipping on orders over $35*

*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.

Learn more about the TextbookRush Marketplace.

×