Class is in session.
Cooking is chemistry, and chemistry is rooted in math, which is why Michael Ruhlman’s ratio-based approach to culinary comprehension makes so much sense. This book breaks down recipes into easy-to-remember ratios, with the ultimate goal of teaching you how to cook and bake successfully without relying on guidance from recipes.
While I scrapped my culinary school plans, I still reference this comprehensive text, which details methods and mastery taught at the Culinary Institute of America. If you’ve wanted to learn how the white hats do it, this book contains thorough instructions on the basics of European cooking techniques. And by basics, we mean basics for master chefs, like properly deboning chickens, clarifying a consommé, or how to cut a carrot into tiny identical diamond-shaped slivers.
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