Bests & Worsts Reviews from Amazon

Ever since Ruhlman first started pondering this book on his blog years ago, I've been eagerly anticipating its arrival, and it has not disappointed. The theory of ratio and its present and historical value are engagingly presented, and the book quickly ushers openminded readers to the kitchen to see these things at work themselves. So far I have baked two "experiments" I would never have had the bravery to tackle without this knowledge, and both have been educational and delicious accomplishments! This is not a cookbook -- indeed, it is an anti-cookbook. Those expecting complex recipes, or the "best" way to make something, will be dissatisfied. This is a manual for real cooks who want to understand the fundamental underpinnings of what makes food FOOD in order to play, tweak, recontextualize, and personalize their methods in infinite variations. It's a book for culinary explorers who don't wish to be, pardon the pun, spoon-fed. As always, Ruhlman's fresh, engaging, personal writing style leaves this an entertaining read even if you're not stopping every few pages to try your hand at the techniques. (If telling you it was a real page-turner while I was awaiting jury duty doesn't convince you, I don't know what will!)