Comments on: Cooking by ratios – new book by Ruhlman

By: Jay Cook

Jay Cook — Tue, 08 Sep 2009 05:36:56 +0000

Wow. I have to spend $17 on a book that “promises to unchain you from recipes.”

That’s a huge promise. Can’t wait. I own The Flavor Bible and love it.

By: chefmarshall

chefmarshall — Thu, 06 Aug 2009 20:48:51 +0000

You definitley can make pasta with just eggs and flour if it doesnt work for you you are probably not an very experienced cook. Keep praticing!

By: wisecookina

wisecookina — Wed, 22 Jul 2009 10:50:39 +0000

And I bet its the ratios refer to 1 measure of each NOT ratio by weight – so I bet its NOT 2 portions by weight of eggs for every 3 portions by wieght of flour but INSTEAD its 3 cups of flour with 2 whole eggs PLUS water – AGAIN you have to start with common sense in the kitchen which comes from experience which comes from using basic recipes which only then makes the Ratios a meaningful book for a half-way decent cook – NOT for a rookie – so don’t waste your money on Amazon yet!

By: wisecookina

wisecookina — Wed, 22 Jul 2009 10:43:17 +0000

Haha – The ratios need to include 1 column for “common sense”. Pasta dough needs WATER!!!!eggs and flour aren’t enough – try it!

By: Lisa

Lisa — Fri, 29 May 2009 15:41:42 +0000

I just saw Michael Ruhlman speak last night and got my copy of Ratio signed. What struck me about your post is that you talked about a German cookbook, and Ruhlman told a story about getting the initial list of ratios he worked with from an old German instructor at the CIA. He is such a charming fellow – very enthusiastic about food and cooking and how it brings us together.

By: Paul

Paul — Thu, 23 Apr 2009 11:05:29 +0000

Great idea. Shame the B&N preview doesn’t work at all!

By: Nessie

Nessie — Mon, 20 Apr 2009 19:00:35 +0000

Thanks Shai!

This will be pretty useful to me, since I don’t cook with eggs. The substitutes like lecithin, corn starch, etc., are easier to do by mass then through egg-equivalents.

By: Shai

Shai — Sun, 19 Apr 2009 19:15:24 +0000

Its all by weight so cups/eggs don’t come into the equation. E.g. for 500g pasta dough just mix 200g eggs with 300g flour (and salt/olive oil if you are so inclined). An egg is roughly 57g (depending on size), our medium eggs here are a very convenient 50g (considerate free range chickens who are good at math) .

By: Nessie

Nessie — Fri, 17 Apr 2009 19:09:26 +0000

Wait, so is that 1 part eggs, or 1 egg? Like if I make pasta is that 3 cups flour and 2 eggs or 3 cups flour and 2 cups of eggs?

By: neil

neil — Thu, 16 Apr 2009 14:55:04 +0000

only £13 from Amazon ? I’m sold. These are the kind of books I love to have handy. Thanks for sharing.