Monday, July 6, 2009

Ratio: Best Nonfiction of 2009... So Far

Michael Ruhlman's Ratio continues to astound and amaze me. The book, already in it's 4th printing following it's publication in April, just picked up a kudo from Amazon for Best Nonfiction of 2009 (So far).

When he first told me that he was going to write it, I thought it was a great idea. But I figured that it would only sell to professional chefs, culinary students and cooking geeks looking for a way to simplify their cooking and the way they think about recipes. Well, there is either a hell of a lot of people who fit that description or the book has much wider appeal than I'd assumed.


Best Nonfiction of 2009... So Far

3 comments:

Cd said...

Couldn't agree more.

Completely added crepes and homemade bread a regular staples since picking up the book with much more to go through.

Inspire me to pick up Charcuterie as well.

The duck prosciutto will be done tonight, homemade bacon will start once I pick up the pork belly (the pink salt is in the house), and duck confit is now a stable in the fridge.

No other books or author has opened so many doors...

Jessika said...

I agree, made many of the basic recipes needless. Just think ratios. Made sense, took some thinking, then I got it.

IdahoRocks said...

I just bought it. As a pastry chef, I've thought for a long time that such a book is necessary; I only keep recipes for the ratios....now, I can't wait to read the book. I've read all of Ruhlman's food books so far and I really enjoy his writing voice as well as all the information and description he provides.