I was first introduced to this book by my brother when I came over to his place to give him a lesson in Cooking from the Pantry. It’s not so much a ‘cookbook’ as much as it is a master recipe or ratio book. The book is organized in sections- muffins, breads, popovers, biscuits, etc. Each of these items is given a small chapter where he describes how he came up with the ratio for the food item. He then gives you the ratio, the procedure and then it is followed by variations.
This book covers many basic foods but is quite concise. I like it because it speaks so much to how cooks are taught to be chefs. The focus is on ratios which can be changed depending on what you need. Michael Ruhlman’s reasoning is that if you know the correct ratio for say, it makes looking for a recipe unnecessary.
Click here to check it out on Amazon.com.
Ratio by Michael Ruhlman
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