Since 2024, PriceRadar has helped millions of visitors find the best products at the best prices.
PriceRadar is entirely independent and free to use. Our vision is to be your go-to site that you can always count on when comparing products and prices.
The Simple Codes Behind the Craft of Everyday Cooking_x000D_ _x000D_ Michael Ruhlman’s groundeaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply._x000D_ _x000D_ When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand._x000D_ _x000D_ Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with own for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture._x000D_ _x000D_ Ratios are the starting point from which a thousand variations begin._x000D_ _x000D_ Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor._x000D_ _x000D_ Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and ead dough becomes pasta dough, cakes become muffins become popovers become crepes._x000D_ _x000D_ As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Product Specifications
Book cover typeTrade Paperback
hive.co.uk
£9.75
>
unknown
Price Alert
Price Alert
ISBN Ratio. Book cover type: Trade Paperback, Language version: English, Written by: Michael Ruhlman
