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Michael Ruhlman's Ratio

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Michael Ruhlman's Ratio

sandylc | Jan 25, 2012 01:59 PM

I have purchased, finally, the book "Ratio". It will change how I view baking and is a wonderful tool for understanding the relationships between ingredients and types of baked goods. That said, the two recipes that I have experimented with from the book have been less then stellar. I made his pizza dough and the chocolate chip cookies, even though I have very successful recipes of my own for these two items. I basically made his versions to sort of "test" the book and learn more about where he is coming from.

The pizza dough was far too dry (could be a regional flour issue) and the chocolate chip cookies were WAY WAY WAY too sweet (could be personal taste at work).

While I understand that these recipes are intended to be very basic and are present only to help illustrate the core principles and philosophy of the book, it was still disappointing.

What are the thoughts out there about this book?

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