Comments on: Ratio: The Simple Codes Behind the Craft of Everyday Cooking http://blog.ruhlman.com/2009/04/ratio-the-simpl.html Translating the Chef's Craft for Every Kitchen Thu, 18 Mar 2010 23:49:21 +0000 hourly 1 By: Col http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32781 Col Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32781 Just got the book, spozed to be for my son, but I'm reading it before sending it to him ;-). Would really love to have the chart as well if that came to be and is available. Thanks for this book! Just got the book, spozed to be for my son, but I’m reading it before sending it to him ;-) . Would really love to have the chart as well if that came to be and is available.

Thanks for this book!

]]> By: chez danisse http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32780 chez danisse Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32780 wise idea! wise idea!

]]> By: Mel http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32778 Mel Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32778 That was very encouraging... I don't know how many times I've failed from making pizza dough... Thank you! That was very encouraging… I don’t know how many times I’ve failed from making pizza dough… Thank you!

]]> By: Culinary Education Courses http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32779 Culinary Education Courses Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32779 <a HREF="http://www.culinaryschoolsprograms.com/culinary/Cooking-Culinary-Education/index.html" rel="nofollow">Culinary education courses</A> are almost same in all universities and cooking schools but some cooking programs are specifically designed for traditional cooking cuisines and recipes locally popular to particular area or nation where culinary educational institute is established. So degree in traditional culinary is also an interesting, forthcoming and emerging career making decision. Rest of the things like baking pastry, kitchen management, wine preparation, food presentation and knife skills are also some added courses with your specialization. Hotel and restaurant management is a kind of managerial degree courses where students learn to manage whole activities in a hotel and events. http://www.culinaryschoolsprograms.com/culinary/Cooking-Culinary-Education/index.html Culinary education courses are almost same in all universities and cooking schools but some cooking programs are specifically designed for traditional cooking cuisines and recipes locally popular to particular area or nation where culinary educational institute is established. So degree in traditional culinary is also an interesting, forthcoming and emerging career making decision. Rest of the things like baking pastry, kitchen management, wine preparation, food presentation and knife skills are also some added courses with your specialization. Hotel and restaurant management is a kind of managerial degree courses where students learn to manage whole activities in a hotel and events. http://www.culinaryschoolsprograms.com/culinary/Cooking-Culinary-Education/index.html

]]> By: Carol Peterman http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32776 Carol Peterman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32776 Over the last year I have been working on building cooking technique through an online program at www.rouxbe.com and with mastering basic skills find I am naturally letting go of recipes. Ratios is a perfect complement to what I have been working on and I can't wait to get my copy. I suspect Ratios will inspire all sorts of fun culinary experimentation! Over the last year I have been working on building cooking technique through an online program at http://www.rouxbe.com and with mastering basic skills find I am naturally letting go of recipes. Ratios is a perfect complement to what I have been working on and I can’t wait to get my copy. I suspect Ratios will inspire all sorts of fun culinary experimentation!

]]> By: Jesse http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32777 Jesse Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32777 Mr. Ruhlman, I received my copy of "Ratio" a few days ago, and tonight I enjoyed my first ever self-made bread! Baking has remained a terrifying and mysterious realm to me for years, and while I often will tackle a challenging recipe from most kinds of cookery, I have bordered on being outright scared to bake. I've messed up bread with a bread machine. From a box. More than once. If that's not discouraging, I'm not sure what is. I have ton of bread recipes. Having recipes wasn't the problem-- it's that they just seemed so mysterious, pulled out of thin air somehow. None of them made any sense to me, until I read the the description in "Ratio". It really has explanatory power, and made a few things "click" for the first time. It practically goes without saying that my first effort wasn't the best bread ever, but you know... it really turned out pretty well, tasty, crusty (like I wanted!), and with decent crumb-- and was great with rillets (from a certain other book) or butter. The power of understanding ratios is already beginning to become clear, and I'm excited like I haven't been in years. Thanks!! :) Mr. Ruhlman,

I received my copy of “Ratio” a few days ago, and tonight I enjoyed my first ever self-made bread!

Baking has remained a terrifying and mysterious realm to me for years, and while I often will tackle a challenging recipe from most kinds of cookery, I have bordered on being outright scared to bake.

I’ve messed up bread with a bread machine. From a box. More than once. If that’s not discouraging, I’m not sure what is.

I have ton of bread recipes. Having recipes wasn’t the problem– it’s that they just seemed so mysterious, pulled out of thin air somehow. None of them made any sense to me, until I read the the description in “Ratio”. It really has explanatory power, and made a few things “click” for the first time.

It practically goes without saying that my first effort wasn’t the best bread ever, but you know… it really turned out pretty well, tasty, crusty (like I wanted!), and with decent crumb– and was great with rillets (from a certain other book) or butter.

The power of understanding ratios is already beginning to become clear, and I’m excited like I haven’t been in years.

Thanks!! :)

]]> By: David http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32774 David Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32774 I got the book Michael. It's awesome. Can't wait to get the poster. I think it's a wonderful idea. I got the book Michael. It’s awesome. Can’t wait to get the poster. I think it’s a wonderful idea.

]]> By: StumptownSavoury http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32775 StumptownSavoury Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32775 I read it in one sitting and enjoyed every moment. It's brilliant and freeing, it confirms my experience, and it sent me into the kitchen to improvise. Thanks for all the hard work nailing down those ratios! I read it in one sitting and enjoyed every moment. It’s brilliant and freeing, it confirms my experience, and it sent me into the kitchen to improvise. Thanks for all the hard work nailing down those ratios!

]]> By: Elmer http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32773 Elmer Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32773 Michael, Received my copy of Ratio in the mail yesterday. Thank you for getting these out to everyone so quickly. Now I have some reading to do this weekend. Michael,
Received my copy of Ratio in the mail yesterday. Thank you for getting these out to everyone so quickly. Now I have some reading to do this weekend.

]]> By: Heidi http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32771 Heidi Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32771 Just wanted to say "thank you" for the book. So speedy and the autograph makes it extra special. Now, to read and put it to good use in my kitchen. Thank you, thank you, thank you!!! Just wanted to say “thank you” for the book. So speedy and the autograph makes it extra special. Now, to read and put it to good use in my kitchen. Thank you, thank you, thank you!!!

]]> By: Darcie http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32772 Darcie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32772 I already ordered the book on Amazon, but I second the request to come to Minneapolis for a book signing. This book aligns perfectly with what I've been doing on my own recently - I hate being tied to a recipe, and want to be able to make good food without relying on someone else to develop a recipe. This book should help greatly. Thanks for undertaking such a worthwhile task. I already ordered the book on Amazon, but I second the request to come to Minneapolis for a book signing.

This book aligns perfectly with what I’ve been doing on my own recently – I hate being tied to a recipe, and want to be able to make good food without relying on someone else to develop a recipe. This book should help greatly. Thanks for undertaking such a worthwhile task.

]]> By: GregL http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32765 GregL Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32765 er, sorry, just realized that there were multiple pages of comments so I didn't see mine from yesterday. I'm covered in shame. er, sorry, just realized that there were multiple pages of comments so I didn’t see mine from yesterday. I’m covered in shame.

]]> By: Angry Brit http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32766 Angry Brit Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32766 I haven't gotten my hands on this one yet, but I'm really looking forward to it. The poster sounds like a great idea. I love Donna's photography, so I'm excited to see her poster. I haven’t gotten my hands on this one yet, but I’m really looking forward to it. The poster sounds like a great idea. I love Donna’s photography, so I’m excited to see her poster.

]]> By: Angela http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32767 Angela Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32767 Will a book tour bring you to California? Will a book tour bring you to California?

]]> By: Bridget http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32768 Bridget Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32768 Reading your books opened my eyes to a world of food I never knew exsisted and made me fall in love with cooking (it only took 40 yrs). Your writing and passion for the subject has given me confidence to try new things (hello, cabbage and peanut butter anyone?). But your post today hit home. I am one that is chained to recipes. Being a new cook, it scares and overwhelmes me to think of cooking without a recipe. Visions of bad chemistry experiments dance in my head. Your book Ratio has me very excited that maybe, just maybe, I can take a step towards putting down the cookbook and trying something on my own. Thank you. Reading your books opened my eyes to a world of food I never knew exsisted and made me fall in love with cooking (it only took 40 yrs). Your writing and passion for the subject has given me confidence to try new things (hello, cabbage and peanut butter anyone?). But your post today hit home. I am one that is chained to recipes. Being a new cook, it scares and overwhelmes me to think of cooking without a recipe. Visions of bad chemistry experiments dance in my head. Your book Ratio has me very excited that maybe, just maybe, I can take a step towards putting down the cookbook and trying something on my own. Thank you.

]]> By: JimD http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32769 JimD Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32769 Thanks for writing this one - as a chef it is nice to have one stop resources - easoer than keeping up with all those bits of paper notes! Thanks for writing this one – as a chef it is nice to have one stop resources – easoer than keeping up with all those bits of paper notes!

]]> By: luis http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32770 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32770 Rhulman, This one is a bit outa place. But how would you feel if your electric bill just dropped by 25-30%? True story... answer? Other than running the oven once in while. I have been strictly running on Microwave and Induction. Lowest electric bill I have ever received...Haaaaaaapyy... all that trial and error and testing of different materials and things has actually shown me a significant improvement in my fixed costs. Anyway sorry if I am a bit out of school... but I am soooo happy.... Just got a UPS ticket... I can only wish its your book coming to me....hope hope... Ratios is right. Last night I did your simple bread 5:3 ratio and this morning the home made pizza was very good. The bread better than average for me. And I didn't even use a scale.... thanks for all your books man. Rhulman, This one is a bit outa place. But how would you feel if your electric bill just dropped by 25-30%?
True story… answer?
Other than running the oven once in while. I have been strictly running on Microwave and Induction.
Lowest electric bill I have ever received…Haaaaaaapyy… all that trial and error and testing of different materials and things has actually shown me a significant improvement in my fixed costs. Anyway sorry if I am a bit out of school… but I am soooo happy….
Just got a UPS ticket… I can only wish its your book coming to me….hope hope… Ratios is right. Last night I did your simple bread 5:3 ratio and this morning the home made pizza was very good. The bread better than average for me. And I didn’t even use a scale…. thanks for all your books man.

]]> By: GregL http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32764 GregL Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32764 Michael: are there options for those of us living overseas (I'm in Switzerland) to buy a signed copy directly from you instead of getting something via amazon? The poster would, of course, be interesting, but mainly I'd like to support you directly. Michael: are there options for those of us living overseas (I’m in Switzerland) to buy a signed copy directly from you instead of getting something via amazon?

The poster would, of course, be interesting, but mainly I’d like to support you directly.

]]> By: lisaiscooking http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32763 lisaiscooking Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32763 Congratulations! This sounds excellent. Bring some posters and do a signing in Austin! Congratulations! This sounds excellent. Bring some posters and do a signing in Austin!

]]> By: Leslie http://blog.ruhlman.com/2009/04/ratio-the-simpl.html/comment-page-1#comment-32762 Leslie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/ratio-the-simpl.html#comment-32762 I just found out about you, and ordered my first (of probably many) copy of one of your books. I can't wait! I just found out about you, and ordered my first (of probably many) copy of one of your books. I can’t wait!

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