Ratio

Ruhlman gives readers the ratios behind many basic recipes, and tells you when you should follow them and when you may need to make adjustments or what variations you might want to try. Most of the ratios are related to baking, but also included are some meat-based ratios, stocks and sauces. Knowing and understanding these ratios will ultimately give you great flexibility in the kitchen.

Rating: 8/10

Links:

• Amazon.ca
• LibraryThing
• Goodreads

In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a cook at Babbo, a top Italian restaurant in Manhanttan. Buford has written a clear and interesting account of his struggles to learn his way in a fast-paced and demanding kitchen as a professional cook, and really brings to life the environment and the personalities of the people that he works with. Eventually, as he becomes more confident in his abilities and his passion for cooking grows, he is drawn to Italy by the desire to learn authentic Italian cooking techniques, including the butchering of meat. As he studies under some of Italy’s masters, we are also treated to a sentimental overview of the history and traditions of Italian cuisine. Bill Buford’s memoir is a well-written, fascinating book and I really enjoyed it.

Rating: 8/10

Links:

• Amazon.ca
• LibraryThing