Ratio: the Simple Codes Behind the Craft of Everyday Cooking

Michael Ruhlman
Star Rating
Reviewer's Rating
Feb 22, 2011

Being a public librarian with access to an unending supply of books, it takes something really special to make me want to part with $27.00 just so I can call it my own. Ruhlman has found the secret in Ratio and my copy should be in my mailbox by tomorrow. It's a weird format for a cookbook in that Ruhlman buries his recipes in parts or chapters that explain the basic ratios for, for instance, doughs and batters. By explaining the how and why of the most basic dough, Ruhlman opens up doors for experimentation and adventure, over the execution of a perfect recipe. After reading part one, I made bread, and also, at Ruhlman’s suggestion, cookies in its simplest form. The point being that once you know the basic recipe you can add anything you like! It took three tries to get it right and I am looking forward to getting a little creative for my next batch. So the book is due and I’ve only really explored the first part. I don’t know how soon I’ll get to “Part 2: Stocks and the Amazing Things You can do with Them”, but that chapter in the libraries copy will remain unstained…at least on my account.

Reviewed by Helen H.
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