It all comes down to ratios

Michael Ruhlman is well known within culinary circles for his book The Making of a Chef. Before television shows like Top Chef, Ruhlman enrolled at the Culinary Institute of America and wrote a tell-all book describing his experience.

When I started blogging about my culinary courses I wasn’t aware of Ruhlman’s 1997 book but it appears we covered many of the same bases.

In my top ten list of things I learned at culinary school, number 5 was ratios. They’re used everywhere in the kitchen and are at the heart of Ruhlman’s new book, Ratios, which is being released today.

On his blog, Ruhlman says he wanted to write a book that “cuts to the core of cooking” and if this is the start of the ratio movement then I’m all behind it.