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The Best Ratio Cook Book of 2023 – Reviewed and Top Rated

After hours researching and comparing all models on the market, we find out the Best Ratio Cook Book of 2023. Check our ranking below.

2,857 Reviews Scanned

SaleRank No. #1

Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios)

Ruhlman, Michael (Author)
English (Publication Language)
272 Pages - 09/07/2010 (Publication Date) - Scribner (Publisher)

SaleRank No. #2

The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails (2) (Ruhlman's Ratios)

Hardcover Book
Ruhlman, Michael (Author)
English (Publication Language)
288 Pages - 05/23/2023 (Publication Date) - Scribner (Publisher)

SaleRank No. #3

Charcuterie: The Craft of Salting, Smoking, and Curing

Used Book in Good Condition
Hardcover Book
Ruhlman, Michael (Author)
English (Publication Language)
320 Pages - 09/03/2013 (Publication Date) - W. W. Norton & Company (Publisher)

SaleRank No. #4

Making Dough: Recipes and Ratios for Perfect Pastries

Hardcover Book
van Kraayenburg, Russell (Author)
English (Publication Language)
208 Pages - 11/10/2015 (Publication Date) - Quirk Books (Publisher)

SaleRank No. #5

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]

Hardcover Book
Vetri, Marc (Author)
English (Publication Language)
272 Pages - 08/28/2018 (Publication Date) - Ten Speed Press (Publisher)

Last update on 2025-07-04 / Affiliate links / Product Titles, Images, Descriptions from Amazon Product Advertising API

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FAQ:

Q: How many ratios are there in a recipe?

A: Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, 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.

Q: Is the book ratio by Michael Ruhlman about recipes?

A: Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.

Q: Who is the author of the book ratio?

A: Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever. Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook.

Q: Which is the correct ratio for biscuit dough?

A: Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid.

Ratio Cook Book