Years ago, I heard about a cookbook that dealt primarily in ratios, i.e. if you increase the flour and decrease the liquid and sugar in your cake recipe, you have bread. Continuing in this vein produces biscuits, etc.
It broke down many common foods into ratios and grouped them together. It seemed like an interesting cookbook, but for the life of me, I can't remember the name!
Does anyone out there know what I am talking about?