Non-Fiction Pick of the Week: Ratio

Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman 2009

For someone who dislikes cookbooks almost as much as cooking, this book was a delightful surprise. As the author notes, it is actually an ‘anti-recipe book’ because understanding the basic ingredient weight ratios underlying various doughs, batters, stocks and sauces is like knowing thousands of recipes. While one still needs to appreciate the other variables that affect the end result, understanding the kitchen science of why varying proportions of flour, liquid, eggs, sugar and fat can have such different outcomes should lead to more confidence and independence in cooking and baking. Give this book and its approach a try because, particularly in this case, the proof will be in the pudding!