I just got this book from Amazon tonight, so I haven’t read much of it yet, but the premise is solid.
Michael Ruhlman describes the ratios behind different basic recipes (doughs, stocks, sauces, etc..), and why they work. The idea here being that once you’ve got the key ratios down, you have the fundamentals to succeed without following a cookbook verbatim.
For the most part, that’s how I cook anyways, but I’m excited to absorb this knowledge, and if you’re also a geek who likes to cook, I bet you’ll like this too.
