Scribner Book CompanyProduct DescriptionMichael Ruhlmans 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 its not like knowing a single recipe its instantly knowing a thousand.
Why spend time sorting through the millions of cookie recipes available in books magazines and on the Internet? Isnt it easier just to remember 1-2-3? Thats 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 wantchocolate 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