Isbn: 9781416571728 - ratio: the simple codes behind the craft of everyday cooking (ruhlman's ratios, band 1) (15 Ergebnisse)

Paperback. Zustand: Good. Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.

paperback. Zustand: Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes. Num Pages: 272 pages, b-w photos t-o. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 213 x 141 x 17. Weight in Grams: 246. 2010. paperback. . . . . Books ship from the US and Ireland.…

Zustand: New. pp. 272.

Paperback. Zustand: Very Good. 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 an innovative and straightforward book that cuts to the core of cooking. Instead of spending time wading through the millions of recipes available in books, magazines, and on the Internet, just remember 1-2-3. That's the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor. Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestions for enticing variations, preparing food goes from craft to art.all without a recipe. Providing one of the greatest kitchen lessons there is, Ratio gives readers a starting point from which a thousand variations begin-making 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.…

Zustand: New. In English.

Paperback. Zustand: Brand New. reprint edition. 244 pages. 8.50x5.50x0.75 inches. In Stock.

Paperback. Zustand: Brand New. reprint edition. 244 pages. 8.50x5.50x0.75 inches. In Stock.

Paperback. Zustand: Brand New. reprint edition. 244 pages. 8.50x5.50x0.75 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - 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 an innovative and straightforward book that cuts to the core of cooking. Instead of spending time wading through the millions of recipes available in books, magazines, and on the Internet, just remember 1-2-3. That's the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor. Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestions for enticing variations, preparing food goes from craft to art.all without a recipe. Providing one of the greatest kitchen lessons there is, Ratio gives readers a starting point from which a thousand variations begin-making cooking easier and more satisfying than ever.…

Zustand: NEW.

Zustand: New. Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.&Uumlber den AutorMichael Ruhlman is the author of award-winning cookbooks and non.

Taschenbuch. Zustand: Neu. Ratio | The Simple Codes Behind the Craft of Everyday Cooking | Michael Ruhlman | Taschenbuch | Ruhlman's Ratios | Kartoniert / Broschiert | Englisch | 2010 | Simon & Schuster | EAN 9781416571728 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…

Paperback. Zustand: Gut. Gebraucht - Gut Buch ist in einem guten Zustand. -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 an innovative and straightforward book that cuts to the core of cooking. Instead of spending time wading through the millions of recipes available in books, magazines, and on the Internet, just remember 1-2-3. That's the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor. Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestions for enticing variations, preparing food goes from craft to art.all without a recipe. Providing one of the greatest kitchen lessons there is, Ratio gives readers a starting point from which a thousand variations begin-making cooking easier and more satisfying than ever.…