-
Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
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Resumen del Editor
Michael Ruhlman’s 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, it’s not like knowing a single recipe, it’s instantly knowing a thousand.
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s 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 want—chocolate, 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 3:1:2—or 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 kitchen—water, flour, butter and oils, milk and cream, and eggs—work. 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 is—and it makes the cooking easier and more satisfying than ever.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
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How Dogs Love Us
- A Neuroscientist and His Adopted Dog Decode the Canine Brain
- De: Gregory Berns
- Narrado por: LJ Ganser
- Duración: 7 h y 41 m
- Versión completa
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How Dogs Love Us answers the age-old question of dog lovers everywhere and offers profound new evidence that dogs should be treated as we would treat our best human friends: with love, respect, and appreciation for their social and emotional intelligence.
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misleading title
- De Cindy en 08-06-15
De: Gregory Berns
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History of Bourbon
- De: Ken Albala, The Great Courses
- Narrado por: Ken Albala
- Duración: 3 h y 55 m
- Grabación Original
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Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.
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Expected a lot more about bourbon
- De Wes en 04-14-20
De: Ken Albala, y otros
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Dog Smart
- Life-Changing Lessons in Canine Intelligence
- De: Jennifer S. Holland
- Narrado por: Cassandra Campbell
- Duración: 9 h y 13 m
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This delightful narrative takes listeners on a powerful search to unlock the secrets of dog cognition, based on evidence from trainers, owners, behaviorists, and the animals themselves. With in-depth reporting and more than a few personal adventures, best-selling author Jennifer S. Holland digs into what intelligence really means.
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Understand your dog better
- De Rick en 06-24-24
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The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- De: Thor Hanson
- Narrado por: Marc Vietor
- Duración: 7 h y 30 m
- Versión completa
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We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
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Delightfully simplistic!
- De Adrian en 03-30-16
De: Thor Hanson
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Free Your Home of Clutter, Clear up Your Life with Hypnosis, Meditation, Relaxation, and Affirmations
- The Sleep Learning System
- De: Joel Thielke
- Narrado por: Joel Thielke
- Duración: 2 h y 15 m
- Versión completa
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Clean up the clutter in your home and clear out worry from your life with this guided meditation and relaxation program, from certified hypnotherapist, Joel Thielke. It's as easy as turning on the tracks and falling asleep! The Sleep Learning System is specially designed to work with your subconscious mind during your sleep cycle.
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Good results so far!
- De Dawn A. Mccain en 02-10-15
De: Joel Thielke
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Horses Never Lie, 2nd Edition
- The Heart of Passive Leadership
- De: Mark Rashid
- Narrado por: Dan Lawson
- Duración: 7 h y 6 m
- Versión completa
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A revolutionary approach to the techniques of working with horses, by a renowned instructor. In Horses Never Lie, renowned horse trainer Mark Rashid challenges the conventional wisdom of "alpha leadership" and teaches the listener to become a "passive leader" - a counterpart to the kind of horse other members of a herd choose to associate with and to follow. Applying Rashid’s principles and techniques helps cultivate horse personalities that are responsive and dependable regardless of the rider.
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Robotic reading
- De Julie Lynn en 05-08-15
De: Mark Rashid
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Secretariat
- De: William Nack
- Narrado por: Grover Gardner
- Duración: 14 h y 34 m
- Versión completa
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In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".
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Loved It - But It Is Not Just About A Super Horse
- De Julie en 06-10-12
De: William Nack
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The Book of Cocktail Ratios
- The Surprising Simplicity of Classic Cocktails (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 4 h y 16 m
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General
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Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then keep listening.
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Cocktail precision and folklore abounds!
- De StPeteMikko en 01-15-24
De: Michael Ruhlman
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From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 21 m
- Versión completa
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General
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Narración:
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Historia
From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
De: Michael Ruhlman
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The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
- Versión completa
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General
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Narración:
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Historia
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
- Versión completa
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General
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Narración:
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
- Narrado por: Jeff Riggenbach
- Duración: 12 h y 14 m
- Versión completa
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General
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Narración:
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Historia
Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
- De JLouis en 07-22-07
De: Michael Ruhlman
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The Soul of a Chef
- The Journey Toward Perfection
- De: Michael Ruhlman
- Narrado por: Donald Corren
- Duración: 12 h y 14 m
- Versión completa
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General
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Narración:
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Historia
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
- De Gillian en 12-02-16
De: Michael Ruhlman
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The Book of Cocktail Ratios
- The Surprising Simplicity of Classic Cocktails (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 4 h y 16 m
- Versión completa
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General
-
Narración:
-
Historia
Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then keep listening.
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-
Cocktail precision and folklore abounds!
- De StPeteMikko en 01-15-24
De: Michael Ruhlman
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From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 21 m
- Versión completa
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General
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Narración:
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Historia
From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
De: Michael Ruhlman
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The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
- Versión completa
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General
-
Narración:
-
Historia
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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-
Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
- Versión completa
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General
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Narración:
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Historia
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
- Narrado por: Jeff Riggenbach
- Duración: 12 h y 14 m
- Versión completa
-
General
-
Narración:
-
Historia
Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
-
-
Interesting subject, terrible presentation.
- De JLouis en 07-22-07
De: Michael Ruhlman
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The Soul of a Chef
- The Journey Toward Perfection
- De: Michael Ruhlman
- Narrado por: Donald Corren
- Duración: 12 h y 14 m
- Versión completa
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General
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Narración:
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Historia
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
- De Gillian en 12-02-16
De: Michael Ruhlman
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Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
- Versión completa
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
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Grocery
- The Buying and Selling of Food in America
- De: Michael Ruhlman
- Narrado por: Jonathan Todd Ross
- Duración: 11 h y 3 m
- Versión completa
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General
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Narración:
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In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.
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Surprised by diet advice
- De Amazon Customer en 12-23-21
De: Michael Ruhlman
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An Everlasting Meal
- Cooking with Economy and Grace
- De: Tamar Adler, Alice Waters - foreword
- Narrado por: Tamar Adler, Alice Waters - foreward
- Duración: 7 h y 48 m
- Versión completa
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Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
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Amazing book, amateur narration grows on you
- De 1.5 Trick Pony en 12-16-19
De: Tamar Adler, y otros
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The Wok
- Recipes and Techniques
- De: J. Kenji Lopez-Alt
- Narrado por: Eric Jason Martin
- Duración: 19 h y 44 m
- Versión completa
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General
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J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
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Does not work as an audio book
- De Anonymous User en 04-22-22
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Rodney Scott's World of BBQ
- Every Day Is a Good Day: A Cookbook
- De: Rodney Scott, Lolis Eric Elie
- Narrado por: Rodney Scott
- Duración: 4 h y 25 m
- Versión completa
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Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just 11 years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special.
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Tasty Daang Book
- De VAJ en 06-14-21
De: Rodney Scott, y otros
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The Flavor Equation
- The Science of Great Cooking Explained + More than 100 Essential Recipes
- De: Nik Sharma
- Narrado por: Vikas Adam
- Duración: 12 h y 14 m
- Versión completa
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Boring details about things that need no explanation
- De J Cas en 08-27-24
De: Nik Sharma
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The Main Dish
- De: Michael Ruhlman
- Narrado por: Kevin T. Collins
- Duración: 1 h y 11 m
- Versión completa
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Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.
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Awesome!
- De Meowley en 03-26-24
De: Michael Ruhlman
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- De: Anthony Bourdain
- Narrado por: Anthony Bourdain
- Duración: 8 h y 59 m
- Versión completa
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In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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Surprisingly tender.
- De Sparkly en 10-09-12
De: Anthony Bourdain
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Food for Thought
- Essays and Ruminations
- De: Alton Brown
- Narrado por: Alton Brown
- Duración: 8 h
- Versión completa
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With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, Food for Thought is the ultimate listening experience for anyone who appreciates food and the people that prepare it.
De: Alton Brown
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Molecular Gastronomy
- Exploring the Science of Flavor
- De: Herve This
- Narrado por: Dennis Holland
- Duración: 12 h y 50 m
- Versión completa
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This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Yawn
- De Brian en 12-23-08
De: Herve This
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Coming to My Senses
- The Making of a Counterculture Cook
- De: Alice Waters
- Narrado por: Alice Waters
- Duración: 8 h y 59 m
- Versión completa
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The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.
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A memoir about culture, not exclusively about food
- De Ellen en 02-08-19
De: Alice Waters
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KitchenWise
- Essential Food Science for Home Cooks
- De: Shirley O. Corriher
- Narrado por: Janet Metzger
- Duración: 6 h y 18 m
- Versión completa
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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
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Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Jose Hurtado
- 04-26-24
One of the best books for professionals as well as home cooks….
Been cooking for 43 years and I learned so much from this book. Thank you for so much wisdom!
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