Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Hardcover)
May 23, 2009 by TheChef
Filed under Culinary Cooking Books
From Booklist
Ruhlman, who explained the basic ingredients, tools, and cookbooks essential to the home chef in The Elements of Cooking (2007), now offers an illuminating read on the magic numbers that lie at the heart of basic cookery. He divides the book into five parts (doughs, stocks, sausages, sauces, and custards). In each section he explains what essential properties make the ratios work and the subtle variations that differentiate, for instance, a bread dough (five parts flour, three parts water) from a biscuit dough (three parts flour, one part fat, two parts liquid). While making his case that “possessing one small bit of crystalline information can open up a world of practical applications” gets a little repetitive, it’s certainly a lesson worth taking to heart. This revealing and remarkably accessible read offers indispensible information for those ready to cook by the seat of their pants; with a handy grasp of these ratios (and a dash of technique), willing chefs should have no excuse to remain tethered to recipe cards and cookbooks.
Review
“Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn’t nearly as useful as understanding the relationship between the flour and the water, or fat, or salt . That relationship is defined by a ‘ratio,’ and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes.
Professional cooks and bakers guard ratios passionately so it wouldn’t surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever.
I for one am grateful. I suspect you will be too.” — Alton Brown, author of I’m Just Here for the Food
Buy Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Hardcover) at Amazon
Ever since Ruhlman first started pondering this book on his blog years ago, I’ve been eagerly anticipating its arrival, and it has not disappointed. The theory of ratio and its present and historical value are engagingly presented, and the book quickly ushers openminded readers to the kitchen to see these things at work themselves. So far I have baked two “experiments” I would never have had the bravery to tackle without this knowledge, and both have been educational and delicious accomplishments!
This is not a cookbook — indeed, it is an anti-cookbook. Those expecting complex recipes, or the “best” way to make something, will be dissatisfied. This is a manual for real cooks who want to understand the fundamental underpinnings of what makes food FOOD in order to play, tweak, recontextualize, and personalize their methods in infinite variations. It’s a book for culinary explorers who don’t wish to be, pardon the pun, spoon-fed.
As always, Ruhlman’s fresh, engaging, personal writing style leaves this an entertaining read even if you’re not stopping every few pages to try your hand at the techniques. (If telling you it was a real page-turner while I was awaiting jury duty doesn’t convince you, I don’t know what will!)
I don’t claim to be a chef, I wouldn’t even go so far as to call myself a cook. I rarely venture outside the comfort zone of a microwave or a toaster oven. However, between Ruhlman’s incredibly engaging writing style and exceptional mastery of the information, I found myself drawn to experiment.
Recipes certainly have their place and can be useful tools. I’ve begun to discover, however, that only using recipes put me into a position of not ever learning anything and falling continuously into the “I can’t cook” mantra. Learning the ratios and the ideas behind them left me feeling that not only might I be able to accomplish something (and the results are certainly tasty), but gave me an understanding and appreciation for why people might enjoy cooking.
In short, you don’t need to be an expert to get a lot out of this book, although I suspect even the most talented among us would learn something. Ratio definitely belongs on the shelf next to all the recipe books you’ll end up not using.
This book makes so much sense! The section on stock alone is worth the price of the book. I’m encouraged me to make my own without having to contemplate hours and hours of careful tending. And I love being given the tools to be creative with doughs and batters without having to continually refer to a recipe.
4.0 out of 5 stars
Ratio: The Simple Codes behind the Craft of Everyday Cooking
Attention, there is a mistake on page 5. If you use one kilo of flour (1000 grams) you must use more than 3 grams of yeast to make bread. Try 30.
5.0 out of 5 stars
Not on the Kindle
I love this book! I bought it for my Kindle. I want to use it in the kitchen, flipping back and forth through the pages …
5.0 out of 5 stars
Another great effort.
Leave it to Ruhlman to turn a dry topic like ‘ratios” into a fascinating, resourceful, and entertaining read.
4.0 out of 5 stars
Everyday cooking
I was a bit skeptical before purchasing this book. GET IT!! I was very pleasantly surprised with the method of presentation; there is much to be said about the relationship ratios…
5.0 out of 5 stars
A high quality cooking education for only $27
Ratio should be required reading at ALL culinary schools. I repeat ALL. In fact, it should be the only book that a student should have to buy (okay maybe a purchasing and costing…
5.0 out of 5 stars
As valuable as a cookbook gets
The concept was straightforward enough- a book that gives us the key ratios of ingredients for a wide range of dishes.
5.0 out of 5 stars
excellent resource
This is not your average cookbook. Each section has some recipes, but that’s not the reason you should get this — really, the title says it all.
5.0 out of 5 stars
It’s a CRAFT!
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Michael Ruhlman has done it again!
5.0 out of 5 stars
the book i always needed… finally…
i cook. a lot. and so i buy cookbooks often and i cook from recipes - but not always. because i tend to make a lot of things up. luckily cooking can be forgiving.
5.0 out of 5 stars
My new kitchen standard
The guidelines set forth in this book are incredibly easy to follow. So far I have made the Creme Anglaise which turned into the easiest vanilla ice cream I have ever made…