Wednesday, April 29, 2009

“Ratio” Cookbook Is a Recipe for Cooking as Easy as 3 - 2 - 1 - Review - NYTimes.com


I've not said much here about Ratio, Michael Ruhlman's latest book, because having helped hammer out some of the underlying philosophical concepts and science (I think that is a fair characterization of my contribution. But one can never be sure how much of an effect one has on another person's work.), I have not figured out a way to discuss it while maintaining my own credibility as a reasonably objective commentator.

So, I've chosen to sit back and let others do the work of making sense out of Michael's latest attempt to clarify a subject that is so freighted with nonsense that I have made gazing at books about cooking in my(Fabulous!) local bookstore into a kind of sport where the goal is to experience "awe and disdain" simultaneously.

Anyway, check out this review in the New York Times. It's a good one!

“Ratio” Cookbook Is a Recipe for Cooking as Easy as 3 - 2 - 1 - Review - NYTimes.com

2 comments:

Ulla said...

I love what you two are doing for food in America. I love how he turns everything on its head, and makes us think.
I look forward to reading Ratio!:)
and congrats on your continuing collaboration together:)

Jennifer S said...

It was great fun to see your name in his book, since about a week earlier I had found your blog. :) Thanks for doing what you do.