David Eger, a friend of Michael Ruhlman has coined a new word, "anti-recipetarianism" to describe Michael Ruhlman's latest book, "Ratio". Michael said that it is "a new movement."
Ratios use to be taught by home economists and not just to those in culinary school. They are the tools that can be used to cook and bake without recipes or to create one's own. The trick is to know technique so that you can apply the ratios or formulae that are in the book.
It is the kind of baking that my grandma and great aunts could do. A pinch of this, a glass of that and they knew by feel and sight whether what they were making was right.
It is a great book and may be a fun way to be creative in the kitchen. I have always liked the comfort of a recipe that I know will work well but if you know the ratio, you will be able to test the recipes you have to see if they are true to form.
Ratios use to be taught by home economists and not just to those in culinary school. They are the tools that can be used to cook and bake without recipes or to create one's own. The trick is to know technique so that you can apply the ratios or formulae that are in the book.
It is the kind of baking that my grandma and great aunts could do. A pinch of this, a glass of that and they knew by feel and sight whether what they were making was right.
It is a great book and may be a fun way to be creative in the kitchen. I have always liked the comfort of a recipe that I know will work well but if you know the ratio, you will be able to test the recipes you have to see if they are true to form.