Michael Ruhlman - Ratio [2009, EPUB, ENG] torrent

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Ratio

Год: 2009
Автор: Michael Ruhlman
Издательство: SCRIBNER
ISBN: 978-1-4165-6612-0
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 434
Описание:
WHEN YOU KNOW A RATIO, IT’S NOT LIKE KNOWING A SINGLE RECIPE, IT’S INSTANTLY KNOWING A THOUSAND.
In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.
Справочник правильных соотношений ингредиентов в базовых полуфабрикатах - тесто, соусы и т.д.
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Contents

The Ratios
What Is a Ratio and Why Is It Important?
The All-Important Scale
Using This Book
Introduction: The Truth of Cooking
Part One:
Doughs and Batters
Doughs
Bread Dough
Pasta Dough
Pie Dough
Biscuit Dough
Cookie Dough
Pâte à Choux
Batters
Pound Cake and Sponge Cake
Angel Food Cake
Quick Cakes
Crepe
Part Two:
Stocks and the Amazing Things They Allow You to Do
Stocks
Clear Soups and the Consommé
Thickening Stock with Starch: Roux, Slurry, Beurre Manié
Roux
Beurre Manié and Slurry
Part Three:
Farçir: Sausage, Mousseline, and Other Meat-Related Ratios
Farçir
The Noble Sausage
Mousseline
Brine
Part Four:
Fat-Based Sauces
Fat-Based Sauces
Mayonnaise
Vinaigrette
Hollandaise
Part Five:
The Custard Continuum
Custard
Custard, Free-Standing
Crème Anglaise—the Amazing All-Purpose Dessert Sauce
Chocolate Sauce and Caramel Sauce
Epilogue: The Ultimate Meaning and Usefulness of Ratios
Acknowledgments
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