by Michael Ruhlman

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Original Publisher
Scribner Publishing
Date of publication

Recommended by

Ben Starr


Again, a book that is half reference and half recipes! Read this book and you won't have to use recipes any more. A handful of simple ratios reduce the complex mathematics behind cooking into an easy-to-remember set of numbers that will have you whipping up pie crust, fresh pasta, delicate custards, or perfect vinaigrette without ever having to crack a cookbook or reach for the internet.

Jacqueline Raposo


I've been on a gluten-free diet for health reasons for over twenty years. I work with around ten kinds of flour on a regular basis, and this book has been instrumental in helping me figure out how to get what I make to taste like what other people normally eat via applying ingredient ratios in basic baking. It's a base level of knowledge home bakers should work on often.

Jeff Stutsman

Director of Operations, Momofuku Culinary Lab

The simple and clear frameworks laid out in this book helps make scaling and remembering recipes so easy. I also love that this book encourages readers to explore their own creations.

Jonathon Sawyer

Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH

Every book of his is done with such insane detail it's a must purchase guide.

Ben Ebbrell

Chef and Co-founder SORTEDfood