Ratio: The Simple Codes Behind the Craft of Everyday Cooking: Michael Ruhlman
I am currently reading this book. I have read all the other books (that are NOT cookbooks) about Chefs that he has wrote about…that is a recommendation.
For me its a reminder of how I started cooking long ago and trying to train myself to be independant from recipes. It is important to have consistency – so I still develop recipes for personal, commercial, and business use.
If you have any talent cooking this book can help free you to move beyond the cookbook and experiment. It can free you to be spontaneous in the kitchen, on the grill, or any cooking experience that might bog you down looking for a recipe.
If you don’t, won’t, or can’t read thru the big books of Larousse Gastronomique and/or The Professional Chef buy the Elements of Cooking and Ratios by Michael Ruhlman, this should get you started with a pleasurable education to get you cooking daily like a pro in your own kitchen.
Looks like a good one. I read ‘Elements of Cooking’ that you left behind and loved it. I still use it for reference, although mostly for personal cooking as Jesse has the galley under control. I’m sure I’ll work my way in there more often after he’s more comfortable. As always, I’m more than happy to be a repository for any books that you’re willing to pass on to the ship. Also, I like the new blog layout and I’m a bit jealous of your food adventures. We have our fair share of adventures here, just of a different sort (as you’re well aware). Bless you two!