One of the more curious cookbooks I own is a German one entitled “Kochen und Backen nach Grundrezepten” (Cooking and Baking with Base recipes). It was first written in 1932 and has been updated regularily ever since. Each section typically has a standard recipe which indicates the ratios to use followed by suggested variations (just like The improvisational cook). It also has nice summaries of dos and don’ts (just like BakeWise and CookWise), and what really makes the book stand out is that is so compact yet still comprehensive. It’s one of those books I actually use when cooking. Many other books have a little too much text – you have to read a lot to pick up the key points. Anyway – the reason I mention this is that as I read about the new “Ratio” book by Michael Ruhlman (MR books, MR blog), the German cookbook was the first book that came to my mind.