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Liked It “I think I finally am beginning to understand cooking. The author explains how ratios of ingredients define whole categories of foods and that one simply exercises variations on those categories to create what you want. I needed this book as I'm on a very restricted diet and have to create my own...” see full review » see other reviews » |
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“I think I finally am beginning to understand cooking. The author explains how ratios of ingredients define whole categories of foods and that one simply exercises variations on those categories to create what you want. I needed this book as I'm on a very restricted diet and have to create my own recipes and it's going to help me do that. I have only 2 complaints. 1) although he credits the creator of the ratios in the text I feel the creator should have been listed as co-author. 2) I wish he had included nutritional information for the basic recipes. ”
Sally K wrote this review Sunday, September 13 2009. ( reply | permalink ) Was this review helpful? Yes | No
“I don't usually "read" cookbooks. I love to look at the beautiful, unachievable pictures; I often look through the recipes and I sometimes try a few, but reading is not what I would say I was doing.
Patty F wrote this review Saturday, September 12 2009. ( reply | permalink ) Was this review helpful? Yes | No
I read this cookbook. If you are going to use this book, you need to read through the introduction and the theories behind it. This cookbook is explaining why we do what we do when we cook. I hope to become more creative and confident in the kitchen with this book.
My husband as always said that recipes are "within the estimate of the egg" since eggs are not uniform. Ruhlman shows that there is even more latitude than the size of the egg.
I am looking forward to getting my own copy so that I can actually cook with this book. I don't want to mess up the library copy. And when I use it, I am planning on having some fun.”
“An interesting concept. ”
P50ten wrote this review Thursday, August 27 2009. ( reply | permalink ) Was this review helpful? Yes | No“I really like the liberating principle behind this book; by knowing a few things about ratios of ingredients in general recipes, you therefore know many more specific recipes. I enjoyed the focus on the historical and scientific elements of cooking.”
Wayne W wrote this review Monday, August 24 2009. ( reply | permalink ) Was this review helpful? Yes | No
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