Posts Tagged ‘Michael Ruhlman’

Review of Ratio

Monday, February 7th, 2011
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.
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