Review of Ratio

February 7th, 2011 by Erin Gennow
Ratio

Ratio

Review of Ratio

I checked out Ratio, by Michael Ruhlman, from the library last year.  After reading the book cover to cover I quickly went out and bought it.   It’s a great reference book.  It gives and explains how to use common ingredient ratios for baking and cooking, including ratios for doughs, batters, stocks, meats, sauces, and custards.

When you have and understand these ratios, you can make infinite recipes.  You can create your own recipes using these common ratios as a starting point.

These ratios have also helped me look at all recipes in a new perspective.  Learning the relationships of the ingredients in a ratio helps me look at a recipe and visualize the result of the cooked recipe.  Overall I’m becoming a better cook, because I’m beginning to understand the way ingredients relate and interact with one another in recipes.

I highly recommend this book for home cooks.  It will help you become a better cook, as well as a more innovative cook, encouraging you to experiment and try your hand at developing new recipes.  An iPhone/iPad/iPod touch app of the same name is also available, which is a great tool and complement to the book.

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