Book Review: The Power of “Ratios”
I just finished reading Mark Ruhlman‘s book, “Ratio: The Simple Codes Behind the Craft of Everyday Cooking.” And I have to say I lapped it up like an ice cream cone on a 100-degree day. Found it to be a real page turner, full of basic knowledge that somehow I never learned — the power of learning ratios in cooking that give you the foundation you need to be able to nail classic recipes so you can spread your wings and get creative. Ratios like:
Muffins – 2 flour, 2 liquid, 1 egg
Pie Dough – 3 flour, 1 liquid, 2 fat
Biscuits – 3 flour, 2 liquid, 1 fat
But of course! It all makes sense. How could I have not put 2 and 2 together? Or in this case, 2 and 2 and 1. Or 3 and 1 and 2. Mark Ruhlman broke these basics out of the Culinary Institute of America and decided to share them with the rest of us. Now we can make a perfect pancake every time, and venture into new territory by adding exotic extracts or spices. Or master the classic cookie and go nuts with, well, nuts, fruit, spices or whatever satisfies our sweet tooth. It’s actually pretty liberating.
Mark goes beyond baking to discuss the ratios for making sausage, stocks, vinaigrettes and roux, but it’s those baking basics I think regular home cooks like you and me will find most valuable. Beyond ratios, there’s one important thing he stresses over and over again as important that finally drove me to Amazon for a gadget I’ve been thinking I needed for some time (or perhaps was looking for an excuse to buy) – a kitchen scale. This is not an extraneous gadget that will collect dust. Baking is a science and as such, accurate measurements are integral to consistency in the kitchen. So I thank you, Mark Ruhlman, for finally tipping my scale and showing me the light.
“Ratio” is one of those books you read and want to buy a copy for everyone you know. If I was Oprah, I’d buy one for all of you. But since I’m not, I hope that by writing this article, I have at least provided a good review of a great book that may help change the way you bake. Cheers.
I just took this book out of the library and absolutely haven’t been able to put it down. It fills in all the gaps that have been missing for me. And with my love and dedication to gluten free baking, it really helps to have a working knowledge of ratios. Couldn’t agree with you more!
Ellen
http://www.Iamglutenfree.blogspot.com
I have this book as well and have learned one major thing: I have to buy a kitchen scale!!
The cookies section interested me the most because I have a plan to write a cookbook called Cookies for Breakfast. But all of the chapters and information is fascinating!