Comments on: Ratio, Michael Ruhlman | 2009 | US http://www.thegastronomersbookshelf.com/546_ratio-michael-ruhlman-2009-us-full collaborative book reviews about all things food and wine Wed, 25 Jan 2012 18:56:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: September cooking group « From Rednecklandia to the Emerald City http://www.thegastronomersbookshelf.com/546_ratio-michael-ruhlman-2009-us-full/comment-page-1#comment-2350 September cooking group « From Rednecklandia to the Emerald City Tue, 22 Sep 2009 05:25:13 +0000 http://www.thegastronomersbookshelf.com/?p=546#comment-2350 [...] To quote a review of the book from the Gastronomer’s Bookshelf [...] [...] To quote a review of the book from the Gastronomer’s Bookshelf [...]

]]> By: Daniel Cowan http://www.thegastronomersbookshelf.com/546_ratio-michael-ruhlman-2009-us-full/comment-page-1#comment-420 Daniel Cowan Sat, 25 Apr 2009 03:28:35 +0000 http://www.thegastronomersbookshelf.com/?p=546#comment-420 Looks like a good review, but I haven't read the book yet, but a copy is on the way. Just wondering if the author had any suggestions on where one could find information on this tradition of ratios that he mentions in the review - are there older books on the subject? Somewhere in Escoffier probably!? I think I'm going to make my own diagrams and charts from the information in the book. : ) Looks like a good review, but I haven’t read the book yet, but a copy is on the way.

Just wondering if the author had any suggestions on where one could find information on this tradition of ratios that he mentions in the review – are there older books on the subject? Somewhere in Escoffier probably!?

I think I’m going to make my own diagrams and charts from the information in the book. : )

]]> By: mochachoc http://www.thegastronomersbookshelf.com/546_ratio-michael-ruhlman-2009-us-full/comment-page-1#comment-414 mochachoc Thu, 23 Apr 2009 11:17:21 +0000 http://www.thegastronomersbookshelf.com/?p=546#comment-414 I think this is a fair appraisal of the book. I was enthusiastic about buying this book after reading Ruhlman's blog. I was also relieved that someone had the good sense to encourage cooks to move beyond the recipe. However, after reading an excerpt on Amazon I was befuddled. Not only is there a glaring mistake (3% of 1000 grams is 30 not 3 as stated in the book. An oversight the editors need a spanking for) but as you mentioned for non-American readers it is almost unintelligible. That said I look forward to an edition with the mistakes ironed out and marketed to those who don't know what a stick of butter is. I think this is a fair appraisal of the book. I was enthusiastic about buying this book after reading Ruhlman’s blog. I was also relieved that someone had the good sense to encourage cooks to move beyond the recipe. However, after reading an excerpt on Amazon I was befuddled. Not only is there a glaring mistake (3% of 1000 grams is 30 not 3 as stated in the book. An oversight the editors need a spanking for) but as you mentioned for non-American readers it is almost unintelligible. That said I look forward to an edition with the mistakes ironed out and marketed to those who don’t know what a stick of butter is.

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