30 DAYS OPEN PURCHASERuhlman reduces large parts of the kitchen to twenty-six weight ratios and shows that the difference between pancakes, waffles and crêpes is a matter of proportions, not separate recipes. Dough, batter, stock, sauce and sausage are treated as systems rather than as collections of recipes. The book is short and conceptually stronger than its own size suggests. Anyone who's grasped the content can cook hundreds of dishes without looking up a single thing.
Format: Paperback
Pages: 272
Language: English
First published: 2009
