9781416566113 - ratio: the simple codes behind the craft of everyday cooking: 1 (ruhlman's ratios) de ruhlman, michael (44 resultados)
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Editorial: Scribner, 2009
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Condición: very_good. Fast & Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.
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Editorial: Scribner (edition Illustrated), 2009
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Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
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Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
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Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
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Condición: very_good. Used book in very good condition. May have some minor wear. May NOT include discs, or access code or other supplemental material. Ships directly from Amazon and is eligible for Prime or super saver FREE shipping. We ship Monday-Saturday and respond to inquiries within 24 hours.
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de AmericaBetter World Books
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Librería: Better World Books: West, Reno, NV, Estados Unidos de AmericaBetter World Books: West
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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Condición: As New. Unread book in perfect condition.
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Editorial: Scribner, 2009
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Editorial: Scribner, 2009
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Librería: Lakeside Books, Benton Harbor, MI, Estados Unidos de AmericaLakeside Books
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Editorial: Simon and Schuster, US, 2009
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
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Hardback. Condición: New. Michael Ruhlman's groundbreaking New York Times bestseller gets at the very "truth" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; i…t's instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn't it easier to remember 1:2:3? That's the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want-chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2-or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen-water, flour, butter and oils, milk and cream, and eggs-work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.
Idioma: Inglés
Editorial: Scribner, 2009
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 21,01
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Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
Idioma: Inglés
Editorial: Scribner, 2009
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 25,01
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Condición: New.
Idioma: Inglés
Editorial: Simon & Schuster, New York, 2009
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 26,63
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Hardcover. Condición: new. Hardcover. Michael Ruhlmans groundbreaking New York Times bestseller takes us to the very truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, its not like knowing a single recipe, it…s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isnt it easier just to remember 1-2-3? Thats the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you wantchocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchenwater, flour, butter and oils, milk and cream, and eggswork. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there isand it makes the cooking easier and more satisfying than ever. Synopsis coming soon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Simon and Schuster, US, 2009
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 30,44
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Hardback. Condición: New. Michael Ruhlman's groundbreaking New York Times bestseller gets at the very "truth" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; i…t's instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn't it easier to remember 1:2:3? That's the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want-chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2-or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen-water, flour, butter and oils, milk and cream, and eggs-work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.
Idioma: Inglés
Editorial: Simon & Schuster, United States, New York, 2009
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Librería: WorldofBooks, Goring-By-Sea, WS, Reino UnidoWorldofBooks
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EUR 24,03
Envío por EUR 6,53Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Paperback. Condición: Very Good. Michael Ruhlmans groundbreaking New York Times bestseller gets at the very truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recip…e; its instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isnt it easier to remember 1:2:3? Thats the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you wantchocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchenwater, flour, butter and oils, milk and cream, and eggswork together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Idioma: Inglés
Editorial: Scribner Book Company 4/7/2009, 2009
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de AmericaBargainBookStores
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 31,69
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Hardback or Cased Book. Condición: New. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Book.
Idioma: Inglés
Editorial: Scribner, 2009
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 22,25
Envío por EUR 11,66Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Brand New. 272 pages. 9.25x6.25x1.00 inches. In Stock.
Más imágenesIdioma: Inglés
Editorial: Scribner, 2009
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- Primera edición
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Librería: Olimpianbooks, Avon Lake, OH, Estados Unidos de AmericaOlimpianbooks
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EUR 35,72
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Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. 1st Edition. Like New, SIGNED AND INSCRIBED BY THE AUTHOR TO ROY, First edition later printing, pages clean and crisp, covers clean, no highlighting or underlining. 100% Satisfaction guaranteed or your money back. Thank you for your interest. Free tracking number for…each order. We ship the same day or the next business day. k7. Signed by Author(s).
Idioma: Inglés
Editorial: Scribner Book Company, 2009
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 28,34
Envío por EUR 9,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. 2009. Hardcover. . . . . .
Idioma: Inglés
Editorial: Scribner, 2009
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 31,01
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Hardcover. Condición: Brand New. 272 pages. 9.25x6.25x1.00 inches. In Stock.
Editorial: Simon and Schuster
Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 21,63
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Condición: As New. Unread copy in mint condition.
