Alton Brown, a Food Network host and commentator, and author of
Good Eats: The Early Years, named a five best list of cookbooks for the
Wall Street Journal.
One title on the list:
Ratio
by Michael Ruhlman
Scribner, 2009
"Proportions form the backbone of the craft of cooking," Michael Ruhlman says. "When you know a culinary ratio, it's not like knowing a single recipe, it's instantly knowing a thousand. Here is the ratio for bread: 5 parts flour : 3 parts water." In "Ratio," Ruhlman emphasizes "the simple codes behind the craft of everyday cooking," bringing a simple clarity to making everything from sausage to vinaigrette. Forget about teaspoons, ounces, cups and (shudder) fractions; it's all about the "parts." This is a refreshing, illuminating and perhaps even revolutionary look at the relations that make food work.
Read about
the other cookbooks on Brown's list.
Also see:
T. Susan Chang's 10 best cookbooks of 2009, the
Independent's
ten best list of children's cookbooks, and
Kate Colquhoun's top 10 unusual cookbooks.
--Marshal Zeringue
Alton Brown, a Food Network host and commentator, and author of Good Eats: The Early Years, named a five best list of cookbooks for the Wall Street Journal.
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