Proportions. Basic Code. Basic Ratios for Dough, Broth, Sauce, and Cream – Mike Ruhlman – Eksmo – 2026 – ISBN 978-5-04-229173-9
Proportions. Basic Code. Basic Ratios for Dough, Broth, Sauce, and Cream
19.99 €
In stock
Proportions. Basic Code. Basic Ratios for Dough, Broth, Sauce, and Cream
19.99 €
Does cooking seem like an endless chaos of recipes, with too many to remember? Instead of an endless set of instructions, this book offers a system—the basic ratios of ingredients that make up bread, pasta, pies, buns, cookies, biscuits, pancakes, broths, sauces, stuffings, mayonnaise, hollandaise, custards, and dessert sauces.
In this book, you'll learn:
— what culinary proportions are and why they're important;
— why scales are essential in the kitchen;
— how to use a system of proportions at home;
— basic formulas for dough, broths, thickening, stuffed items, fat-based sauces, and custards;
— the logic behind constructing basic recipes and how to use them.
This book is for those who want to go beyond just following recipes and truly understand how cooking works! It is suitable for home cooks, avid amateurs, students of gastronomic schools and anyone who values precision, freedom and confidence in the kitchen.
In this book, you'll learn:
— what culinary proportions are and why they're important;
— why scales are essential in the kitchen;
— how to use a system of proportions at home;
— basic formulas for dough, broths, thickening, stuffed items, fat-based sauces, and custards;
— the logic behind constructing basic recipes and how to use them.
This book is for those who want to go beyond just following recipes and truly understand how cooking works! It is suitable for home cooks, avid amateurs, students of gastronomic schools and anyone who values precision, freedom and confidence in the kitchen.
See also:
- All books by the publisher
- All books by the author
- All books in the series Legendary cookbooks