比例
Ratio
Michael Ruhlman · 初版 2009 年
18人推荐
22位读者提及
28次提及
为什么值得读
- 不死记菜谱，而是解析食材配比的底层规律
- 相比先锋烹饪书更加贴近家庭日常烹饪实践
- 帮助厨艺爱好者举一反三自由组合不同食物
“掌握比例烹饪，你将彻底摆脱食谱的束缚，获得烹饪的自由。Ratio提供了三十三种核心比例和令人垂涎的变化建议，揭示了烹饪的真谛：这些基础备料法则教会我们厨房中的基本食材——水、面粉、黄油与油脂、牛奶与稀奶油、鸡蛋——究竟是如何发挥作用的。只需调整比例，面包面团就能变身意面面团，蛋糕变成松饼、约克郡布丁乃至法式可丽饼。”——书封折页。
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如果你觉得这个很有吸引力，你大概会爱上《Ratio》：http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/d...
If you find this appealing, you'll probably fall in love with _Ratio_: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/d...
我有几本私心推荐的：- Mark Bittman 的《烹饪万物》（How to Cook Everything，还有《素食烹饪万物》）- Michael Ruhlman 的《比例神厨》（Ratio）- J. Kenji Lopez-Alt 的《料理实验室》（The Food Lab）- Samin Nosrat 的《盐、脂、酸、热》（Salt, Fat, Acid, Heat）
I have a few I can personally recommend: - How to Cook Everything by Mark Bittman (also How to Cook Everything Vegetarian) - Ratio by Michael Ruhlman - The Food Lab by J. Kenji Lopez-Alt - Salt, Fat, Acid, Heat by Samin Nosrat
Ruhlman 的《Ratio》是个很不错的路子。我对这本书唯一不满的是，他（在我看来很正确地）告诉读者干性原料要称重而不是量体积，结果整本书接下来的部分他似乎一直在推崇/使用……
Ruhlman's "Ratio" is a good approach to this My peeve with the book is that he (IMHO correctly) tells the reader to use weights not volumes for dry ingredients, then in the entire rest of the book seems to promote/use…
我推荐 Michael Ruhlman 写的《Ratio: The Simple Codes Behind the Craft of Everyday Cooking》。这不是一本单纯的菜谱，而是试图告诉你原料如何组合搭配从而做出不同的料理。这应该……
I would suggest the book Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. This isn't a straight up recipe book by instead tries to tell you ingredients go together to make different things. This should…
还有几本可能比《Modernist Cuisine》更实用的书：J. Kenji Lopez-Alt 的《The Food Lab》、Samin Nostrat 的《Salt, Fat, Acid, Heat》、Michael Ruhlman 的《Ratio》
Some other books that might be more practical than The Modernist Cuisine: The Food Lab by J. Kenji Lopez-Alt Salt, Fat, Acid, Heat by Samin Nostrat Ratio by Michael Ruhlman
……去做一些跟最初目标完全背道而驰的事。我不想显得太挑剔，但作为一个烹饪业余爱好者，我真觉得没这个必要。在我看来，传统的烹饪书加上读一本像 Michael Ruhlman 的《Ratio》这样的书，对你的时间利用要划算得多。
…to do something completely opposite to its original goals. I don't intend to be quite critical, but as an amateur cook I just don't see the need for this. Traditional cookbooks + reading a book like Ratio by Michael Ruhlman will serve your time far better in my opinion.