Coverart for item
The Resource Ratio : the simple codes behind the craft of everyday cooking, Michael Ruhlman

Ratio : the simple codes behind the craft of everyday cooking, Michael Ruhlman

Label
Ratio : the simple codes behind the craft of everyday cooking
Title
Ratio
Title remainder
the simple codes behind the craft of everyday cooking
Statement of responsibility
Michael Ruhlman
Creator
Subject
Genre
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorDate
1963-
http://library.link/vocab/creatorName
Ruhlman, Michael
Dewey number
641.5
Illustrations
illustrations
Index
index present
LC call number
TX652
LC item number
.R845 2009
Literary form
non fiction
http://library.link/vocab/subjectName
  • Cooking
  • Ratio and proportion
Target audience
adult
Label
Ratio : the simple codes behind the craft of everyday cooking, Michael Ruhlman
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The ratios -- What is a ratio and why is it important? -- The all-important scale -- Using this book -- Introduction: the truth of cooking -- Part one: Doughs and batters -- Part two: Stocks and the amazing things they allow you to do -- Part three: Far?ir: sausage, mousseline, and other meat-related ratios -- Part four: Fat-based sauces -- Part five: The custard continuum -- Epilogue: the ultimate meaning and usefulness of ratios
Dimensions
24 cm.
Edition
First Scribner hc. edition
Extent
xxv, 244 pages
Isbn
9781416566113
Isbn Type
(hc.)
Lccn
2008032679
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • (OCoLC)ocn232979186
  • (Sirsi) o232979186
  • (OCoLC)232979186
Label
Ratio : the simple codes behind the craft of everyday cooking, Michael Ruhlman
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The ratios -- What is a ratio and why is it important? -- The all-important scale -- Using this book -- Introduction: the truth of cooking -- Part one: Doughs and batters -- Part two: Stocks and the amazing things they allow you to do -- Part three: Far?ir: sausage, mousseline, and other meat-related ratios -- Part four: Fat-based sauces -- Part five: The custard continuum -- Epilogue: the ultimate meaning and usefulness of ratios
Dimensions
24 cm.
Edition
First Scribner hc. edition
Extent
xxv, 244 pages
Isbn
9781416566113
Isbn Type
(hc.)
Lccn
2008032679
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • (OCoLC)ocn232979186
  • (Sirsi) o232979186
  • (OCoLC)232979186

Library Locations

    • Evanston Public Library Chicago AveBorrow it
      900 Chicago Ave., Suite 102, Evanston, IL, 60202, US
      42.034188 -87.679606
Processing Feedback ...