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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- Narrated by: Michael Ruhlman
- Length: 7 hrs and 4 mins
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Publisher's summary
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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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
- By Julie on 06-10-12
By: William Nack
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Whole Heart, Whole Horse
- Building Trust Between Horse and Rider
- By: Mark Rashid
- Narrated by: Mike Chamberlain
- Length: 6 hrs and 15 mins
- Unabridged
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Overall
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Performance
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Story
Many horse trainers, even those who espouse the so-called natural horsemanship approach, take the position that horses who fail to obey a human's request are doing so as much out of perversity as ignorance. That's not Mark Rashid's view. In his words, "If we understand that horses can't separate the way they feel from the way they act, then we can start to see that unwanted behavior isn't bad behavior at all. More times than not, it's just the horse expressing the way he feels at that particular moment in time....
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After growing tired...
- By Douglas on 02-08-14
By: Mark Rashid
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Unstuff Your Life
- Kick the Clutter Habit and Completely Organize Your Life for Good
- By: Andrew J. Mellen
- Narrated by: Andrew J. Mellen
- Length: 10 hrs and 21 mins
- Unabridged
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Arguably the most organized man in America, Andrew J. Mellen has created unique, lasting techniques for streamlined living, bringing order out of chaos for a client list that includes attorneys, filmmakers, and even psychologists. With Unstuff Your Life! he puts his powerful program in the hands of his widest audience yet.
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Good Stuff
- By Judy on 12-07-12
By: Andrew J. Mellen
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Simple & Safe Baby-Led Weaning
- How to Integrate Foods, Master Portion Sizes, and Identify Allergies
- By: Malina Linkas Malkani MS RDN CDN
- Narrated by: Courtney Patterson
- Length: 2 hrs and 2 mins
- Unabridged
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Overall
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Baby is cordially invited to dinner (and breakfast and lunch)! With this guide to baby led weaning (BLW), you can start your little one on solid foods safely and healthily. Simple & Safe Baby-Led Weaning empowers you to help your baby feed themselves, developing motor skills and an adventurous palate - while meal preparation becomes easier and cheaper for you!
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Quick reference guide
- By Carlie on 04-27-23
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Considering the Horse
- Tales of Problems Solved and Lessons Learned
- By: Mark Rashid
- Narrated by: Kevin Young
- Length: 7 hrs and 59 mins
- Unabridged
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Overall
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Own an unruly horse? Thinking about purchasing a horse but don't exactly know what to expect once you do? Ever wondered what and how a horse thinks? Mark Rashid tells stories that provide horse owners and potential buyers with the best training solutions - straight from the horse's mouth. By considering the horse's point of view, he explores a variety of solutions to common training problem like head tossing, trailer loading, mounting problems, and more.
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Great
- By Jean on 10-29-15
By: Mark Rashid
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Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- By: Elizabeth Schneider
- Narrated by: Elizabeth Schneider
- Length: 14 hrs and 20 mins
- Unabridged
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This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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When they want 5 star wine knowledge but ur 22 y/o
- By Alexia L. on 05-06-21
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History of Wine in 10 Glasses
- By: Paul Wagner
- Narrated by: Paul Wagner
- Length: 3 hrs and 50 mins
- Original Recording
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Story
From the Bible to Benjamin Franklin, from the cuneiform tablets of the ancient Sumerians to the dinner tables of modern bistros, wines have always been a part of civilization, culture, and history. Every country in the world has a special relationship with wine and takes a unique approach to the making, serving, and enjoying of it. Wine is an expression of the hopes, dreams, and cultures of the people who make it, so what better way to learn about the countries of the world than by learning about their wines?
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A most delicious Sunday afternoon
- By Rachael Woods on 12-21-20
By: Paul Wagner
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A Natural History of North American Trees
- By: Donald Culross Peattie
- Narrated by: Kevin Stillwell
- Length: 18 hrs and 26 mins
- Unabridged
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A Natural History of North American Trees gives us a picture of life in America from its earliest days to the middle of the last century. The information is always interesting, though often heartbreaking. While Peattie looks for the better side of man's nature, he reports sorrowfully on the greed and waste that have doomed so much of America's virgin forest.
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A good review of NA silva
- By Euler2.71828 on 08-29-15
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The Instant Sommelier: Choosing Your Best Wine
- By: Paul Wagner, The Great Courses
- Narrated by: Paul Wagner
- Length: 3 hrs and 4 mins
- Original Recording
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You don’t have to master the entire repertoire of grapes, techniques, ingredients, variations, and other components to truly appreciate the wine you’re drinking. Simply armed with the senses you already have, an expert guide, and a glass of your favorite, you can learn how to better enjoy the wine you’re drinking, while at the same time gaining a deeper recognition for your own tastes.
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Made me want to try wine again!
- By Marcjonesii on 12-31-22
By: Paul Wagner, and others
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The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
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Overall
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Performance
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Story
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!
- By Adrian on 03-30-16
By: Thor Hanson
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The Big House
- A Century in the Life of an American Summer Home
- By: George Howe Colt
- Narrated by: Rick Adamson
- Length: 14 hrs and 50 mins
- Unabridged
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Performance
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Faced with the sale of the century-old family summer house on Cape Cod where he had spent 42 summers, George Howe Colt returned for one last stay with his wife and children. This poignant tribute to the 11-bedroom jumble of gables, bays, and dormers that watched over weddings, divorces, deaths, anniversaries, birthdays, breakdowns, and love affairs for five generations interweaves Colt's final visit with memories of a lifetime of summers.
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The narrator needs some coaching about Boston!
- By Mcm on 05-10-22
By: George Howe Colt
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Lightly
- How to Live a Simple, Serene & Stress-Free Life
- By: Francine Jay
- Narrated by: Casey Turner
- Length: 5 hrs and 23 mins
- Unabridged
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Overall
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Performance
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Story
What's more, Lightly is a complete philosophy of life. When you're tempted by an impulse purchase, trying to resist a chocolate donut, or struggling to say no to another obligation, all you have to remember is one word - "lightly" - to boost your resolve and make beautiful choices. It doesn't get any easier than that. Lightly is like a recipe book for minimalism, designed so you can dip into it anytime for advice and inspiration.
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Good message, too repetitive
- By Amazon Customer on 05-30-19
By: Francine Jay
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Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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Learned a lot!
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The Apprentice
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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Jacques Pépin never has disappointed
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Rodney Scott's World of BBQ
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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
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What listeners say about Ratio
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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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