Ratio The Simple Codes Behind the Craft of Everyday Cooking

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.

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