Ratio by Michael Ruhlman is a cookbook that focuses on the fundamental ratios that form the basis of many classic dishes and baked goods. The main theme of the book is to teach readers how to understand and apply these ratios to create their own variations of these dishes, rather than relying on specific recipes. Ruhlman argues that by understanding these ratios, home cooks can become more confident in the kitchen and create their own unique dishes without the need for step-by-step instructions. The book covers a wide range of ratios, from those used in bread baking and pastry making to those used in sauces, stocks, and custards.

What are the top 3 concepts that the book discusses?

Here are three key concepts discussed in the book Ratio by Michael Ruhlman:

1. The importance of ratios in cooking and baking: Ruhlman argues that understanding the ratios of ingredients in a recipe is more important than following the recipe itself. By learning the ratios that form the basis of different types of dishes, such as bread, pasta, and custards, home cooks can create their own unique variations of these dishes without relying on a specific recipe.
2. The versatility of basic recipes: Ruhlman provides several basic recipes, such as a basic bread dough or a basic vinaigrette, and shows how they can be adapted and customized by changing the ratios of ingredients. This encourages home cooks to experiment and be creative in the kitchen.
3. The relationship between cooking and math: Ratio emphasizes the importance of understanding basic math concepts, such as fractions and percentages, in cooking and baking. Ruhlman argues that by understanding the math behind cooking, home cooks can become more precise in their measurements and more confident in their ability to create delicious dishes.

The importance of ratios in cooking and baking

The concept of ratios in cooking and baking is central to Michael Ruhlman’s book Ratio. Essentially, a ratio is a proportional relationship between two or more ingredients in a recipe. For example, a basic bread dough might have a ratio of 5 parts flour to 3 parts water. Understanding this ratio means that you can adjust the recipe depending on how much bread you want to make or the type of flour you’re using, without having to rely on a specific recipe.

Ruhlman argues that by understanding the ratios that form the basis of different types of dishes, home cooks can become more confident and creative in the kitchen. Rather than simply following recipes, they can experiment with different ingredients and techniques to create their own unique variations of classic dishes.

To help readers understand the concept of ratios, Ruhlman provides a series of basic recipes and explains the ratios that form the foundation of each one. For example, he provides a recipe for a basic vinaigrette that has a ratio of 3 parts oil to 1 part vinegar. By understanding this ratio, home cooks can make adjustments to the recipe based on their preferences, such as using a different type of vinegar or adding other ingredients like mustard or herbs.

Overall, the concept of ratios in cooking and baking is a powerful tool that can help home cooks become more confident and creative in the kitchen. By understanding the underlying ratios of different types of dishes, they can experiment with new ingredients and techniques and create their own unique variations on classic recipes.

The versatility of basic recipes

The concept of the versatility of basic recipes is another key theme in Michael Ruhlman’s book Ratio. Essentially, Ruhlman argues that by understanding the basic ratios that form the foundation of many classic dishes, home cooks can create their own unique variations without having to rely on specific recipes.

To illustrate this concept, Ruhlman provides a series of basic recipes, such as a basic bread dough, a basic custard, and a basic vinaigrette. These recipes have been designed to highlight the ratios of ingredients that are common to many different dishes.

Once home cooks understand these basic ratios, they can start to experiment and make their own variations. For example, they might add different types of flour to a basic bread dough recipe, or use different types of vinegar in a vinaigrette recipe. By understanding the basic ratios, home cooks can create their own unique dishes without having to follow a recipe.

Ruhlman also emphasizes that by understanding the basic ratios, home cooks can be more confident in the kitchen. They don’t have to worry about following a recipe exactly, and they can make adjustments based on their own preferences and the ingredients they have on hand. This encourages creativity and experimentation in the kitchen, which can lead to new and delicious dishes.

Overall, the concept of the versatility of basic recipes is a powerful tool for home cooks who want to become more confident and creative in the kitchen. By understanding the basic ratios that form the foundation of many classic dishes, they can create their own unique variations and experiment with new ingredients and techniques.

The relationship between cooking and math

The concept of the relationship between cooking and math is another important theme in Michael Ruhlman’s book Ratio. Essentially, Ruhlman argues that understanding basic math concepts, such as ratios, fractions, and percentages, is essential for becoming a confident and successful home cook.

Many recipes require precise measurements of ingredients, and understanding basic math concepts can help home cooks be more precise in their measurements. For example, if a recipe calls for 1 cup of flour and you only have a 1/2 cup measuring cup, you can use basic math to measure out the correct amount of flour.

Ruhlman also emphasizes that understanding math can help home cooks be more confident in the kitchen. By understanding the basic math behind cooking and baking, home cooks can make adjustments to recipes based on their own preferences and the ingredients they have on hand. They don’t have to rely on specific recipes or worry about making mistakes, because they understand the underlying math concepts.

Another example of the relationship between cooking and math is understanding the concept of percentages in cooking. For example, Ruhlman explains that a basic custard has a ratio of 2 parts liquid to 1 part egg, and that this translates to a 50/50 ratio by weight, or a 50% ratio. By understanding this concept, home cooks can adjust the ratio of liquid to eggs in a custard recipe to create a thicker or thinner custard, based on their preferences.

Overall, the concept of the relationship between cooking and math is important for home cooks who want to become more precise and confident in the kitchen. By understanding basic math concepts, they can make adjustments to recipes, experiment with new ingredients and techniques, and create their own unique dishes without having to rely on specific recipes.

How can a person apply the information in this book to live a better life?

The information presented in Ratio by Michael Ruhlman can be applied to live a better life in a number of ways. Here are some examples:

1. Become a more confident and creative cook: By understanding the ratios of ingredients in different types of dishes, you can become more confident and creative in the kitchen. This can lead to a more enjoyable cooking experience and the ability to create unique and delicious dishes.

2. Save money: By understanding basic ratios and techniques, you can make your own versions of many store-bought items, such as bread, pasta, and sauces. This can save you money in the long run and also allow you to control the quality and ingredients of the food you consume.

3. Eat healthier: By making your own versions of store-bought items, you can also control the ingredients and nutrition of your food. For example, you can use whole-grain flour in your homemade bread or reduce the amount of sugar in your homemade sauces.

4. Develop a deeper appreciation for food: By understanding the science and math behind cooking, you can develop a deeper appreciation for the art of cooking and the role it plays in our daily lives. This can lead to a greater respect for food and the effort that goes into making it.

Overall, by applying the information in Ratio, you can become a more confident and creative cook, save money, eat healthier, and develop a deeper appreciation for food.

What is a reason that a person might want to read this book?

There are several reasons why a person might want to read Ratio by Michael Ruhlman:

1. To become a more confident and creative cook: Ratio provides a foundation for understanding the ratios of ingredients in different types of dishes. By understanding these ratios, you can become more confident in the kitchen and experiment with new ingredients and techniques to create your own unique variations of classic dishes.

2. To save money and eat healthier: By making your own versions of store-bought items, you can control the quality and ingredients of the food you consume. This can help you save money in the long run and also allow you to eat healthier by using whole grains, reducing sugar, or avoiding preservatives.

3. To deepen your understanding and appreciation of food: Ratio emphasizes the science and math behind cooking, providing a deeper understanding and appreciation for the art of cooking and the role it plays in our daily lives.

4. To learn new techniques and skills: Ratio provides a range of basic recipes and techniques that can be applied to many different types of dishes. By learning these techniques, you can expand your cooking skills and repertoire.

Overall, Ratio is a great resource for anyone looking to become a more confident and creative cook, save money and eat healthier, deepen their understanding and appreciation of food, or learn new techniques and skills in the kitchen.

Similar books to this book?

Here are three similar books to Ratio by Michael Ruhlman:

1. The Flavor Bible by Karen Page and Andrew Dornenburg: Like Ratio, The Flavor Bible is a guide for home cooks who want to experiment and create their own unique dishes. The book provides flavor profiles for different ingredients and suggests flavor pairings that work well together.

2. How to Cook Everything by Mark Bittman: How to Cook Everything is a comprehensive cookbook that provides basic techniques and recipes for a wide range of dishes. Like Ratio, it emphasizes the importance of understanding basic cooking concepts and techniques, and provides a foundation for home cooks to experiment and create their own variations of classic dishes.

3. Salt, Fat, Acid, Heat by Samin Nosrat: Salt, Fat, Acid, Heat is a cookbook that focuses on the four basic elements of cooking that are essential to creating delicious dishes. Like Ratio, it provides a foundation for home cooks to experiment and create their own variations of classic dishes, while emphasizing the importance of understanding basic cooking concepts and techniques.

Tags that apply to this book

cooking, baking, ratios, recipes, food, kitchen, math, creativity, experimentation

Full citation of this book

Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Scribner, 2009.