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Ratio, the book

SallyBR1's picture

Ratio, the book (post #63007)

anybody know if it is good?

I've been holding myself back, managed to order my first cookbook of the year a few days ago. I made it to April this year!

but Ratio is tempting me.....

any thoughts? 

edited to include link

http://tinyurl.com/cb5pco
 


Edited 4/11/2009 2:15 pm by SallyBR1

roz's picture

(post #63007, reply #1 of 10)

I think Sandra (SWC) posted about the book...and maybe even ordered it! Maybe she'll see the post and report. I saw the book and it is tempting me as well. Ratios were never my strong suit!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Glenys's picture

(post #63007, reply #2 of 10)

Could scientists ever let go, releasing themselves to ratios? Next thing you'll be dancing around naked banging on tambourines, or so they suggest.

SallyBR1's picture

(post #63007, reply #3 of 10)

Scientists sometimes do quite unexpected things. Even you could be amazed :-)

 


 


The garbage disposal is your friend. Treat it nicely.


(A little pearl of wisdom, February 2009)

Glenys's picture

(post #63007, reply #4 of 10)

I knew it. Doctor by day, Diva by night.

Gary's picture

(post #63007, reply #5 of 10)

You're right about the scientist part. The toughest transition I ever had to make was going from engineer, where everything is calculated to the 9th decimal point, to ER doctor where I had only 15 minutes to interview, examine, and look at whatever tests I had ordered. Got to be a master at making diagnoses with incomplete information. Now my reading focuses on Pam Anderson's "Cooking without a Recipe", Tom Colicchio's "Think Like a Chef", and the aforementioned "Ratio". The trick is to learn the fundamentals and then the variations make sense. Wish I had a better palate, but for now I have to rely on the "Flavor Bible" and "Culinary Artistry".

P.S. No to the dancing naked and tambourine.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

SallyBR1's picture

(post #63007, reply #6 of 10)

Ok, you can skip the tambourine.

 


 


The garbage disposal is your friend. Treat it nicely.


(A little pearl of wisdom, February 2009)

Gary's picture

(post #63007, reply #8 of 10)

And you were trying so hard to get out of the corner. Not to be, I guess : )

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

shywoodlandcreature's picture

(post #63007, reply #9 of 10)

Sally stays in the corner - she is, after all, the keeper of the champagne. As for Ratio, I've ordered it from Zooba - remains to be seen which happens first: Zooba processes my order or we make a trip into Barbara Jo's Books to Cooks (a venue Glenys is more than familiar with, and a must-stop on any Cook's tour of Vancouver). Whichever, I'm a big fan of learning the basic chemistry of baking, then messing around with it to come up with something unique. Glenys may not think cornbread is much of a challenge, and to her I'm sure it's not - but I'm on an eternal quest to improve and perfect my cornbread recipe (originally begged from a friend's grandmother in Detroit, and one that calls for about a half pound of cracklin' and lard. Heaven and a heart attack in a frying pan!)




"And then, because of the transitive reactive Halstead-era seizing properties of the Aboriginal Double Humpback Turtle, I thought, what if I add one teaspoon of clarified monkey paste?" Anonymous blog comment on "America's Test Kitchen"

Adele's picture

(post #63007, reply #10 of 10)

not think cornbread is much of a challenge


Today, I made perfect pancakes for the very first time, everything finally came together.  I've been trying for a couple of months.  :)


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Glenys's picture

(post #63007, reply #7 of 10)

I haven't looked inside Ratio yet but I was surprised with the recipe posted in Sandra's link. True, a skillet cornbread isn't baking at its most eloquent, but there's so many variables with chemical leaveners other than ratio. Guess I'll have to wait for content; probably crosses into Cookwise territory a bit.
The frighteningly unscientific truth is that I'm sure you found in ER diagnosis that gut feeling should not be ignored. I've learned that that little voice was indeed correct when it said more acid or there's something not right happening here, in spite of the obvious.