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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
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Resumen del Editor
Michael Ruhlman’s 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, it’s 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? Isn’t it easier just to remember 1-2-3? That’s 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 want—chocolate, 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 3:1:2—or 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 kitchen—water, flour, butter and oils, milk and cream, and eggs—work. 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 is—and it makes the cooking easier and more satisfying than ever.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
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In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".
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Loved It - But It Is Not Just About A Super Horse
- De Julie en 06-10-12
De: William Nack
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Puppy Training in 7 Easy Steps
- Everything You Need to Know to Raise the Perfect Dog
- De: Mark Van Wye, Zoom Room Dog Training
- Narrado por: Mark Van Wye
- Duración: 3 h y 53 m
- Versión completa
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If you’re anything like most new puppy parents, it won’t take long to realize that your fuzzy little bundle of joy can also bark, chew, jump, and mysteriously get into A LOT of trouble around the house. Don’t panic - slowly remove the shoe from your pup’s mouth and open this book, because it’s time to start successfully training.
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Straight forward and engaging
- De Katherine Rodman en 06-04-20
De: Mark Van Wye, y otros
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Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- De: Elizabeth Schneider
- Narrado por: Elizabeth Schneider
- Duración: 14 h y 20 m
- Versión completa
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This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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When they want 5 star wine knowledge but ur 22 y/o
- De Alexia L. en 05-06-21
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Decoding Dogs: Inside the Canine Mind
- De: Ellen Furlong, The Great Courses
- Narrado por: Ellen Furlong
- Duración: 5 h y 43 m
- Grabación Original
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They might be our best friends, but we often have no idea what they are thinking. Peer inside the fascinating world of the mind of the dog with associate professor of psychology Ellen Furlong of Illinois Wesleyan University. Ever wonder how the same nose that always manages to find the worst-smelling place in the park to roll around can also be trained to sniff out cancer, bombs, and even endangered plants and animals? As you embark on a penetrating look at the canine brain, you’ll break down the unique ways dogs think and feel.
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Dogs!
- De Anonymous User en 08-19-20
De: Ellen Furlong, y otros
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A Natural History of North American Trees
- De: Donald Culross Peattie
- Narrado por: Kevin Stillwell
- Duración: 18 h y 26 m
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A Natural History of North American Trees gives us a picture of life in America from its earliest days to the middle of the last century. The information is always interesting, though often heartbreaking. While Peattie looks for the better side of man's nature, he reports sorrowfully on the greed and waste that have doomed so much of America's virgin forest.
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A good review of NA silva
- De Euler2.71828 en 08-29-15
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The Instant Sommelier: Choosing Your Best Wine
- De: Paul Wagner, The Great Courses
- Narrado por: Paul Wagner
- Duración: 3 h y 4 m
- Grabación Original
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You don’t have to master the entire repertoire of grapes, techniques, ingredients, variations, and other components to truly appreciate the wine you’re drinking. Simply armed with the senses you already have, an expert guide, and a glass of your favorite, you can learn how to better enjoy the wine you’re drinking, while at the same time gaining a deeper recognition for your own tastes.
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Made me want to try wine again!
- De Marcjonesii en 12-31-22
De: Paul Wagner, y otros
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Lightly
- How to Live a Simple, Serene & Stress-Free Life
- De: Francine Jay
- Narrado por: Casey Turner
- Duración: 5 h y 23 m
- Versión completa
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What's more, Lightly is a complete philosophy of life. When you're tempted by an impulse purchase, trying to resist a chocolate donut, or struggling to say no to another obligation, all you have to remember is one word - "lightly" - to boost your resolve and make beautiful choices. It doesn't get any easier than that. Lightly is like a recipe book for minimalism, designed so you can dip into it anytime for advice and inspiration.
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Good message, too repetitive
- De Amazon Customer en 05-30-19
De: Francine Jay
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Horsemanship Through Life
- A Trainer's Guide to Better Living and Better Riding
- De: Mark Rashid
- Narrado por: Mike Chamberlain
- Duración: 7 h y 23 m
- Versión completa
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Here is a compelling meditation from renowned horseman Mark Rashid on all the ways that the principles we apply in our dealings with fellow humans can apply to our relationships with our horses, and vice versa. Horsemanship Through Life is about awareness, learning, teaching, honesty, integrity, and much more. It is about more than tips or technique; it is about principles to live by. It is about taking ownership of and responsibility for our lives and relationships with horses and humans. It doesn t take long to listen to, but will be with you for life.
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I Read This Book On The Heels...
- De Douglas en 02-10-14
De: Mark Rashid
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Whole Heart, Whole Horse
- Building Trust Between Horse and Rider
- De: Mark Rashid
- Narrado por: Mike Chamberlain
- Duración: 6 h y 15 m
- Versión completa
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Many horse trainers, even those who espouse the so-called natural horsemanship approach, take the position that horses who fail to obey a human's request are doing so as much out of perversity as ignorance. That's not Mark Rashid's view. In his words, "If we understand that horses can't separate the way they feel from the way they act, then we can start to see that unwanted behavior isn't bad behavior at all. More times than not, it's just the horse expressing the way he feels at that particular moment in time....
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After growing tired...
- De Douglas en 02-08-14
De: Mark Rashid
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Decoding Cats: Inside the Feline Mind
- De: Kristyn Vitale, The Great Courses
- Narrado por: Kristyn Vitale
- Duración: 4 h y 27 m
- Grabación Original
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Whether you’re a cat mom or dad or just want to know more about the way domesticated animals evolved, think, and behave, join Dr. Kristyn Vitale, a researcher in the Human-Animal Interaction Lab at Oregon State University, to get inside the mind of the curious, the cute, and sometimes seemingly crazy cat.
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Many studies and some practical information
- De indykatley en 12-26-20
De: Kristyn Vitale, y otros
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Mycophilia
- Revelations From the Weird World of Mushrooms
- De: Eugenia Bone
- Narrado por: Aimee Jolson
- Duración: 11 h y 2 m
- Versión completa
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In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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Absolutely awful, insufferable, racist author
- De Rs 🦇 en 11-25-19
De: Eugenia Bone
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Considering the Horse
- Tales of Problems Solved and Lessons Learned
- De: Mark Rashid
- Narrado por: Kevin Young
- Duración: 7 h y 59 m
- Versión completa
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Own an unruly horse? Thinking about purchasing a horse but don't exactly know what to expect once you do? Ever wondered what and how a horse thinks? Mark Rashid tells stories that provide horse owners and potential buyers with the best training solutions - straight from the horse's mouth. By considering the horse's point of view, he explores a variety of solutions to common training problem like head tossing, trailer loading, mounting problems, and more.
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Great
- De Jean en 10-29-15
De: Mark Rashid
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History of Wine in 10 Glasses
- De: Paul Wagner
- Narrado por: Paul Wagner
- Duración: 3 h y 50 m
- Grabación Original
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From the Bible to Benjamin Franklin, from the cuneiform tablets of the ancient Sumerians to the dinner tables of modern bistros, wines have always been a part of civilization, culture, and history. Every country in the world has a special relationship with wine and takes a unique approach to the making, serving, and enjoying of it. Wine is an expression of the hopes, dreams, and cultures of the people who make it, so what better way to learn about the countries of the world than by learning about their wines?
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A most delicious Sunday afternoon
- De Rachael Woods en 12-21-20
De: Paul Wagner
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From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
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From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
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The Book of Cocktail Ratios
- The Surprising Simplicity of Classic Cocktails (Ruhlman's Ratios)
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Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then keep listening.
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Cocktail precision and folklore abounds!
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
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The Soul of a Chef
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- De: Michael Ruhlman
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
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Grocery
- The Buying and Selling of Food in America
- De: Michael Ruhlman
- Narrado por: Jonathan Todd Ross
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In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.
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Surprised by diet advice
- De Amazon Customer en 12-23-21
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Salt, Fat, Acid, Heat
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
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From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
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The Book of Cocktail Ratios
- The Surprising Simplicity of Classic Cocktails (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
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Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then keep listening.
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Cocktail precision and folklore abounds!
- De StPeteMikko en 01-15-24
De: Michael Ruhlman
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
- Narrado por: Jeff Riggenbach
- Duración: 12 h y 14 m
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
- De JLouis en 07-22-07
De: Michael Ruhlman
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The Soul of a Chef
- The Journey Toward Perfection
- De: Michael Ruhlman
- Narrado por: Donald Corren
- Duración: 12 h y 14 m
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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- De Gillian en 12-02-16
De: Michael Ruhlman
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Grocery
- The Buying and Selling of Food in America
- De: Michael Ruhlman
- Narrado por: Jonathan Todd Ross
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EXCELLENT, BUT...
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Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
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Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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A Little Prickly--But Yummy
- De Mel en 03-11-12
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The Wok
- Recipes and Techniques
- De: J. Kenji Lopez-Alt
- Narrado por: Eric Jason Martin
- Duración: 19 h y 44 m
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J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
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Does not work as an audio book
- De Anonymous User en 04-22-22
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The Main Dish
- De: Michael Ruhlman
- Narrado por: Kevin T. Collins
- Duración: 1 h y 11 m
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General
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Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.
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Awesome!
- De Meowley en 03-26-24
De: Michael Ruhlman
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The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
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General
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Narración:
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Historia
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
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Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
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The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
- Versión completa
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General
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Historia
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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An Everlasting Meal
- Cooking with Economy and Grace
- De: Tamar Adler, Alice Waters - foreword
- Narrado por: Tamar Adler, Alice Waters - foreward
- Duración: 7 h y 48 m
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General
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Narración:
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Historia
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
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Amazing book, amateur narration grows on you
- De 1.5 Trick Pony en 12-16-19
De: Tamar Adler, y otros
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Cooked
- A Natural History of Transformation
- De: Michael Pollan
- Narrado por: Michael Pollan
- Duración: 13 h y 25 m
- Versión completa
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General
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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A bit bland
- De Mark en 12-12-14
De: Michael Pollan
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The Drunken Botanist
- The Plants That Create the World's Great Drinks
- De: Amy Stewart
- Narrado por: Coleen Marlo
- Duración: 10 h y 16 m
- Versión completa
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General
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Narración:
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Historia
Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).
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No more cheap tequila!
- De Cynthia en 03-23-13
De: Amy Stewart
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Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
- Versión completa
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General
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
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Yes, Chef
- A Memoir
- De: Marcus Samuelsson
- Narrado por: Marcus Samuelsson
- Duración: 11 h y 47 m
- Versión completa
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General
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Historia
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
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A fun and inspiring civics lesson
- De loix en 06-27-12
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Masala Lab
- The Science of Indian Cooking
- De: Krish Ashok
- Narrado por: Ashish Bhandari
- Duración: 7 h y 51 m
- Versión completa
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General
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Narración:
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Historia
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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Learned a lot!
- De Sharon S. Dorondo en 12-21-22
De: Krish Ashok
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Historia
- Jose Hurtado
- 04-26-24
One of the best books for professionals as well as home cooks….
Been cooking for 43 years and I learned so much from this book. Thank you for so much wisdom!
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