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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
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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: 0.484
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