Ratio: The Simple Codes Behind the Craft of Everyday Cooking – by Michael Ruhlman
This book was recommended by Chef Marco Ropke at the Vancouver Pastry Training Centre when I took a course there. If you see this book in a book store, you probably wouldn’t think it’s a cookbook. It doesn’t have any mouth-watering food photos or unique recipes. Although I think it would be nice to have some coloured pictures inside. But for less than $20, it is well worth it. It talks about culinary ratios, which are the backbones for all recipes. For example, a basic pie dough ratio is 3-2-1, 3 parts flour, 2 parts fat and 1 part water; a vinaigrette is 3 parts oil and 1 part vinegar. Once you know these ratios, you can add your flavours (sweet or savory), herbs, spices, seasonings, etc. You can create recipes according to your own preference. Even if you are trying someone else’s recipe, you can change it to the way you like as long as you keep your backbone ratios. It also has many cooking tips. So, if you like to cook and create your own recipes, you will enjoy reading it.
You can find this great book on the Amazon website by clicking on the title of the book. I will receive a small compensation if you purchase the item.