Apr 30, 2012 8:40 AM
We know how to follow a recipe. And we've mastered altering meals by switching out ingredients. But we're (mostly) stuck following instructions when we want to bake or make something more complicated. Michael Ruhlman's Ratio ($18) will teach you a theory of ratios that will help you to create the doughs and meals that dance around in your head. Yup, you can make that dried cherry and sour cream challah bread that keeps you up at night. Or craft that chocolate pear tart that haunts your subconscious. With ideas on using ratios to craft perfect doughs, desserts, and unique meals, this cookbook will provide you with tricks that'll set your imagination free. We'll be over at six.
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