{"product_id":"ratio-the-simple-codes-behind-the-craft-of-everyday-cooking-9781416571728","title":"Ratio: The Simple Codes Behind the Craft of Everyday Cooking","description":"Michael Ruhlman's groundbreaking \u003ci\u003eNew York Times\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eWhen you know a culinary ratio, it's not like knowing a single recipe, it's instantly knowing a thousand. \u003cp\u003e\u003c\/p\u003eWhy 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. \u003cp\u003e\u003c\/p\u003eRatios are the starting point from which a thousand variations begin. \u003cp\u003e\u003c\/p\u003eRatios 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. \u003cp\u003e\u003c\/p\u003eCooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, \u003ci\u003eRatio\u003c\/i\u003e 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 bread dough becomes pasta dough, cakes become muffins become popovers become crepes. \u003cp\u003e\u003c\/p\u003eAs 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. \u003ci\u003eRatio\u003c\/i\u003e provides one of the greatest kitchen lessons there is--and it makes the cooking easier and more satisfying than ever.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/07\/2010\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781416571728\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.53lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.42h x 5.58w x 0.66d","brand":"Michael Ruhlman","offers":[{"title":"Default Title","offer_id":36649868329116,"sku":"9781416571728","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0473\/0804\/6492\/products\/img_2cb38886-6b75-481b-b3ff-252965c7342f.jpg?v=1603873914","url":"https:\/\/pastforward.org\/products\/ratio-the-simple-codes-behind-the-craft-of-everyday-cooking-9781416571728","provider":"Past Forward","version":"1.0","type":"link"}