Author Michael Ruhlman has recently released his latest book on cooking, and it gives me a slight tingling sensation. It’s the sensation you get when something just clicks and makes sense in a massive way. Ruhlman isn’t your typical recipe/cookbook author, he brings something of interest to the food reading masses. Rather than list ingredients he is more inclined to help the reader understand a part of cooking. While Charcuterie was a good idea, I have this feeling that Ratio may just be huge.
Why? Because it breaks down cooking into its simplest form. How much of each key ingredient do you need to make a myriad of basic items, and then from there you can improvise and go wild. Ratio is an idea I’ve had before, and I dare say that there were 1,000 chefs and cooks having the same exact thought the moment Ruhlman announced the release of his book. Chefs naturally cook with ratios without ever really realizing what they’re doing, and that’s the genius of what Ruhlman has done. He’s taken this ever present idea and put it down on paper for all to read.
Ratio just might be the Rosetta Stone of the cooking world, unlocking the mystery of perfect preparation for the masses. Not that anyone should be worried, commentary I’ve seen on the internet has proven that a good portion of the world doesn’t quite understand what a ratio is. So no chef’s need worry that all of their clientele will go home and cook the food they used to pay to have served. Plus, eating out at a restaurant is a social affair that involves more than the plate in front of the customer.
Response to Ratio has been quite positive and fans have been asking for more info over at Ruhlman’s blog. So Donna Turner Ruhlman, Michael’s wife, spent some time using Photoshop to put together a ratio chart for doughs and batters. Right now the chart is for sale at $20, which covers the costs of producing and mailing the item to the customer. Honestly this chart is such a brilliant idea that even if the Ruhlman’s are making $15 off of each one it’s worth the price. After all, Michael was the one who was able to articulate the idea of ratios in a way that anyone could understand.
Go visit Ruhlman’s blog for info on how to order the Dough and Batter Ratios Chart, and while you’re at it pick up Ratio. It may just join your culinary collection and attain a spot right next to The Joy of Cooking or Larousse Gastronomique.
