Hey guys! I just got a couple of books you might be interested in. The first one is "Ratio" by Michael Ruhlman. He describes the ratios of ingredients for doughs, batters, sauces and custard. Once you know the ratios it becomes a threshold to thousands of variations. It teaches how the fundamentals of the kitchen: water, flour, butter and oils, milk and cream, and eggs work together. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. Once you understand the ratio the fun begins as you add ingredients and flavors to the basic recipe.

The second book starts where the last one leaves off. "Ratio" is the basic fundamental and then "the Flavor Bible" begins. This is a collaberation between Karen Page and Andrew Dornenburg. It lhas about every ingredient you can think of arranged alphabetically followed by an extensive list of compatible flavors. It's kind of like a potion book. If Hogwart's was a culinary school, this would be there textbook! They've interviewed some of America's most imaginative chefs and included their comments.

My opinion is these are great addition to anyone's culinary library. Rather than give you "recipes," both are launch pads for your creativity!
Bon Apetit!
Julie

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