I've had it for a while and I love it, but I don't think it's for beginning cooks. For somebody who is just starting out with cooking I highly recommend Mark Bittman's "How to Cook Everything". It has basic concepts with detailed instructions and then adds variation ideas. I think Ratio is a natural next step from there.
Ratio: A Cookbook Review
Photo: Simon and Schuster
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?
This article contains Amazon affiliate links.
Best of Wise Bread
I love knowing how things work and being able to change a recipe rather than having to follow something step by step because I don't know what a change will do! What a great idea for a cookbook.
My web directory is affiliated with Amazon. I would like to know why you find it necessary to warn your readers of this fact. This is known as tarring everyone with the same brush. My site is not dangerous, we are not hackers, we do not collect personal information from our visitors - we are simply a directory assisting people to find what they are looking for.
Please be aware that there are two sides to everything.
Thanks for the comments, guys.
Sonya - I agree. Not for beginning cooks, but a powerful resource for those wanting to take this to the next level.
Simple in France - Your point is spot on. It's exactly why I appreciate this title.
Guest - You raise a point I too have struggled with. It's hard not to feel like the disclosures are justifications at some point. But the fact is, internet readers have expressed a desire for disclosure, so that's what we try to provide. I don't think it represents anything negative in the end, but I can see how you might feel like that when people post negative comments regarding an affiliate link. Disclosing is just something we do as a courtesy.
You can also follow me on Twitter and Trek Hound.
In October 2009, the Federal Trade Commission (FTC) issued regulations requiring bloggers sharing anything about a product to disclose when they have received a freebie.
http://www.ftc.gov/opa/2009/10/endortest.shtm
So, it's not a matter of bloggers getting their rocks off by doing the disclosure, or merely wanting to irritate readers: it's the law.
Purrrz,
Sue R.
If you think you will enjoy this book at all, the iPod touch/ iPhone app is the perfect companion.
Start with a measure of one ingredient, the app automagically calculates the rest of the measurements. It can convert to different systems by ingredient.
For example, if I use 500g of flour, how many cups of water will I need.
Like Guest in comment 5, I have the iPhone app for Ratio. I didn't have much use for the book other than a quick read-through, but the app I use almost daily in my kitchen. I've written a review of it here: http://localnourishment.com/2010/03/23/ratio-by-michael-ruhlman-the-ipho...
Cool news on the app. I don't suppose there's a version for Blackberry?
You can also follow me on Twitter and Trek Hound.
After reading Ratio I felt compelled to learn more about how cooking and baking actually work. For that, Ruhlman recommends reading Harold McGee's On Food and Cooking, and I couldn't agree more.
I am definitely going to check out this book, I love to cook. The healthier the better! I also love experimenting with foods makes thing ten times more fun for, for tasty or unsavoury it’s a blast. Like one time I tried to make a thanksgiving milk shake, was fun but discussing :)
Thanks for the heads up on Ratio!
Matt
Glad you found the review helpful. Good luck with your cooking endeavors.
You can also follow me on Twitter and Trek Hound.
