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Book

Ratio : the simple codes behind the craft of everyday cooking / Michael Ruhlman.

Available copies

  • 1 of 1 copy available at Sage Library System. (Show)
  • 1 of 1 copy available at Hood River County Library District.

Current holds

0 current holds with 1 total copy.

Summary:

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 ofcooking: 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 bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Hood River County Library 641.5 RUH 2009 (Text) 33892100572586 Adult Non-Fiction Book None 11/27/2018 Available -

Record details

  • ISBN: 9781416571728 (pbk.)
  • ISBN: 1416571728 (pbk.)
  • Physical Description: xxv, 244 p. : ill. ; 22 cm.
  • Publisher: New York (N.Y.) : Scribner, 2009

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
The ratios -- What is a ratio, and why is it important? -- The all-important scale -- Using this book -- The truth of cooking -- Doughs and batters -- Stocks and the amazing things they allow you to do -- Far├žir : sausage, mousseline, and other meat-related ratios -- Fat-based sauces -- The custard continuum -- The ultimate meaning and usefulness of ratios.
Summary, etc.:
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 ofcooking: 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 bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
Subject: Cooking
Cooking > Mathematics.

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