9781416566113 - ratio: the simple codes behind the craft of everyday cooking: volume 1 di ruhlman, michael (43 risultati)
Lingua: Inglese
Editore: Scribner, 2009
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Lingua: Inglese
Editore: Scribner, 2009
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Condizione: Used: Very Good. Very good, with very good jacket, and normal light tonal aging of text for age, 2006 HB.
Lingua: Inglese
Editore: Scribner (edition Illustrated), 2009
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Lingua: Inglese
Editore: Scribner, 2009
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Lingua: Inglese
Editore: Scribner, 2009
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Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Lingua: Inglese
Editore: Scribner, 2009
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Lingua: Inglese
Editore: Scribner, 2009
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Lingua: Inglese
Editore: Scribner, 2009
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Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Lingua: Inglese
Editore: Scribner, 2009
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Da: HPB-Diamond, Dallas, TX, U.S.A.HPB-Diamond
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Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Lingua: Inglese
Editore: Scribner, 2009
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Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Lingua: Inglese
Editore: Scribner, 2009
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Da: 2nd Life Books, Burlington, NJ, U.S.A.2nd Life Books
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Lingua: Inglese
Editore: Scribner, 2009
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Da: Goodwill of Greater Milwaukee and Chicago, Racine, WI, U.S.A.Goodwill of Greater Milwaukee and Chicago
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Lingua: Inglese
Editore: Scribner, 2009
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Lingua: Inglese
Editore: Scribner, 2009
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Lingua: Inglese
Editore: Scribner, 2009
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Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Lingua: Inglese
Editore: Scribner, 2009
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Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
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Lingua: Inglese
Editore: Scribner, 2009
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Scribner, 2009
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Condizione: New.
Lingua: Inglese
Editore: Scribner, 2009
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Da: Lakeside Books, Benton Harbor, MI, U.S.A.Lakeside Books
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Lingua: Inglese
Editore: Simon and Schuster, US, 2009
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Da: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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Hardback. Condizione: New. Michael Ruhlman's groundbreaking New York Times bestseller gets at the very "truth" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe;…it's instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn't it easier to remember 1:2:3? That's the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want-chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2-or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen-water, flour, butter and oils, milk and cream, and eggs-work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.
Lingua: Inglese
Editore: Scribner, 2009
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
Lingua: Inglese
Editore: Scribner, 2009
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Da: California Books, Miami, FL, U.S.A.California Books
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EUR 24,95
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Condizione: New.
Lingua: Inglese
Editore: Simon & Schuster, New York, 2009
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Hardcover. Condizione: new. Hardcover. Michael Ruhlmans groundbreaking New York Times bestseller takes us to the very truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, its not like knowing a single recipe, i…ts instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isnt it easier just to remember 1-2-3? Thats the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you wantchocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchenwater, flour, butter and oils, milk and cream, and eggswork. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there isand it makes the cooking easier and more satisfying than ever. Synopsis coming soon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: Simon and Schuster, US, 2009
- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 30,38
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: 6 disponibili
Hardback. Condizione: New. Michael Ruhlman's groundbreaking New York Times bestseller gets at the very "truth" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe;…it's instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn't it easier to remember 1:2:3? That's the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want-chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2-or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen-water, flour, butter and oils, milk and cream, and eggs-work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.
Lingua: Inglese
Editore: Simon & Schuster, United States, New York, 2009
- Brossura
Da: WorldofBooks, Goring-By-Sea, WS, Regno UnitoWorldofBooks
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 24,01
EUR 6,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Paperback. Condizione: Very Good. Michael Ruhlmans groundbreaking New York Times bestseller gets at the very truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single reci…pe; its instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isnt it easier to remember 1:2:3? Thats the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you wantchocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe.Ratio also helpfully teaches readers how the fundamental ingredients of the kitchenwater, flour, butter and oils, milk and cream, and eggswork together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Lingua: Inglese
Editore: Scribner Book Company 4/7/2009, 2009
- Rilegato
Da: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,63
Spedizione gratuitaSpedito in U.S.A.Quantità: 5 disponibili
Hardback or Cased Book. Condizione: New. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Book.
Altre immaginiLingua: Inglese
Editore: Scribner, 2009
- Rilegato
- Prima edizione
- Firmato
Da: Olimpianbooks, Avon Lake, OH, U.S.A.Olimpianbooks
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Ottimo
EUR 35,64
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. 1st Edition. Like New, SIGNED AND INSCRIBED BY THE AUTHOR TO ROY, First edition later printing, pages clean and crisp, covers clean, no highlighting or underlining. 100% Satisfaction guaranteed or your money back. Thank you for your interest. Free tracking number for e…ach order. We ship the same day or the next business day. k7. Signed by Author(s).
Lingua: Inglese
Editore: Scribner Book Company, 2009
- Rilegato
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 28,34
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. 2009. Hardcover. . . . . .
Editore: Simon and Schuster
Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 21,58
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Condizione: As New. Unread copy in mint condition.
Editore: Simon and Schuster
Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 21,60
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
