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Description du livre Etat : New. N° de réf. du vendeur 9591553-n
Description du livre Soft Cover. Etat : new. N° de réf. du vendeur 9781416571728
Description du livre Paperback. Etat : new. Paperback. Michael Ruhlmans groundbreaking New York Times bestseller takes us to the very truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, its not like knowing a single recipe, its instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isnt it easier just to remember 1-2-3? Thats the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you wantchocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. 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 kitchenwater, flour, butter and oils, milk and cream, and eggswork. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there isand it makes the cooking easier and more satisfying than ever. Synopsis coming soon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781416571728
Description du livre Etat : New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. N° de réf. du vendeur OTF-S-9781416571728
Description du livre Etat : New. Brand New. N° de réf. du vendeur 9781416571728
Description du livre paperback. Etat : New. Language: ENG. N° de réf. du vendeur 9781416571728
Description du livre Etat : New. Book is in NEW condition. 0.49. N° de réf. du vendeur 1416571728-2-1
Description du livre Etat : New. . N° de réf. du vendeur 52GZZZ00KDE4_ns
Description du livre Paperback. Etat : New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. N° de réf. du vendeur 9781416571728-GDR
Description du livre Paperback / softback. Etat : New. New copy - Usually dispatched within 4 working days. Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes. N° de réf. du vendeur B9781416571728