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Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Condition: BRAND NEW
ISBN: 9781416566113
Author(s): Michael Ruhlman
Format: Hardcover
Year: 2009
Publisher: Scribner Book Company
Dimensions: 147 x 231 x 28 (w x l x h)
Pages: 244

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Description:
Michael Ruhlman s groundbreaking 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. When you know a culinary ratio, it s not like knowing a single recipe, it s instantly knowing a thousand. 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 brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. 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 everyt Please click here to ask a question
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  • Store location: Auckland City, Auckland, NZ

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