Ratio: A Cookbook Review
When I first saw Michael Ruhlman’s book Ratio on television, I was intrigued. The idea of being able to create fresh twists, flavor pairings, and health upgrades to all my traditional favorites appealed to me.
The author has broken down the general recipe ratios for many basic foods families regularly enjoy — cracking of the code, so to speak. Muffins, cakes, breads, crepes, vinaigrettes, sauces, and more are now demystified. Always wanted to try a different grain or flavor pairing in your favorite pancake recipe? Now you can. The basic ratio of how much flour, liquid, oil, and binder you need is provided. You are free to create your own version with confidence.
So I ordered a copy. Here’s my reaction.
What You Should Know
First, the baking ratios in this book are based on weight rather than volume measurements, meaning a straight cup for cup measurement substitution won’t necessarily work. This is due to the fact that different ingredients have different weights, which comes in to play for things like rye flour versus the all-purpose variety.
Second, you’ll need to purchase a good-quality kitchen scale for formulating recipes and developing variations.
What I Think
Michael Ruhlman’s Ratio is a powerful tool. People looking for solid strategies for recipe modification are sure to find it useful. Someone needing to explore wheat-free foods for a family member, or interested in amping up the health or wow factor of traditional recipes would be an ideal candidate to enjoy this book.
That being said, those expecting this to be a “no-brainer” resource they can implement at a glance need to be aware it will require a thorough read with several practice sessions.
Have you had a chance to check out this book for yourself? What are your thoughts and reactions?
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