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Chargement... Ratio: The Simple Codes Behind the Craft of Everyday Cookingpar Michael Ruhlman
Chargement...
Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. Rather than teaching you recipes, Ratio teaches you the basis of how food is made. It teaches you the proportions of commonly made items like bread and cookies, and from there you can modify the recipes to produce what you want. Probably the most important cook book on my shelf. ( ) These days there seems to me to be too much art in cookbooks and not enough craft. Is that recipe really going to work? What if I modified it? Here we have a useful complement to Harold McGee on the science of cooking. This book is a practical guide to the concept of the ratios of basic ingredients one to another. Understanding the basic principles will preserve a cook from disaster, whether in critically appraising or varying a recipe. Recipes are included, but it has to be said that measurements are not consistent. One minute it's American (butter in sticks), another it's metric (not very often), and sometimes it's uncertain (are the ounces American or Imperial?). But really, the point of it is not recipes, it's enlightenment.
Ruhlman guides readers through the ratios for a variety of doughs, batters, stocks, sauces, custards and sausages, explaining their chemical and culinary basis in clear, earnest prose and providing tasteful recipes that lay out the technique for each formula. Distinctions
Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.5Technology Home and family management Food And Drink Cooking, cookbooksClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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