MARC Record from harvard_bibliographic_metadata

LEADER: 01634cam a22003018a 4500
001 011912241-3
005 20100910123130.0
008 080723s2009 nyua 001 0 eng
010 $a 2008032679
020 $a9781416566113
020 $a1416566112
035 0 $aocn232979186
040 $aDLC$cDLC$dBTCTA$dBAKER$dYDXCP$dCGB$dOEM
050 00 $aTX652$b.R845 2009
082 00 $a641.5$222
100 1 $aRuhlman, Michael,$d1963-
245 10 $aRatio :$bthe simple codes behind the craft of everyday cooking /$cMichael Ruhlman.
250 $a1st Scribner hardcover ed.
260 $aNew York, NY :$bScribner,$cc2009.
300 $axxv, 244 p. :$bill. ;$c24 cm.
500 $aIncludes index.
505 0 $aThe ratios -- What is a ratio, and why is it important? -- The all-important scale -- Using this book -- The truth of cooking -- Doughs and batters -- Stocks and the amazing things they allow you to do -- Farçir : sausage, mousseline, and other meat-related ratios -- Fat-based sauces -- The custard continuum -- The ultimate meaning and usefulness of ratios.
520 $a"Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes."--Jacket.
650 0 $aCooking.
650 0 $aRatio and proportion.
899 $a415_565104
988 $a20090401
906 $0DLC