{"title":"Series: Ruhlman's Ratios","description":null,"products":[{"product_id":"the-book-of-cocktail-ratios-by-michael-ruhlman-9781668003398","title":"The Book of Cocktail Ratios","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eWINNER of an IACP COOKBOOK AWARD\u003c\/b\u003e\n\n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author Michael Ruhlman applies the principles of his innovative book \u003ci\u003eRatio\u003c\/i\u003e—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.\n\n\u003cp\u003eDid you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party, wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.\u003c\/p\u003e\n\n\u003cp\u003eAs Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.\u003c\/p\u003e\n\n\u003cp\u003eA practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, \u003ci\u003eThe Book of Cocktail Ratios\u003c\/i\u003e shows you how to serve up delectable drinks in no time. Cheers!\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Arotahi Agency","offers":[{"title":"Default Title","offer_id":46833603248364,"sku":"9781668003398","price":58.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/24251993482781.jpg?v=1758467186"},{"product_id":"ratio-by-michael-ruhlman-9781416571728","title":"Ratio","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eMichael Ruhlman’s groundbreaking \u003ci\u003eNew York Times\u003c\/i\u003e 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhen you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.\u003c\/p\u003e\n\n\u003cp\u003eWhy spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s 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 want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favourite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and\/or eggs for a lighter, airier texture.\u003c\/p\u003e\n\n\u003cp\u003eRatios are the starting point from which a thousand variations begin.\u003c\/p\u003e\n\n\u003cp\u003eRatios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 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 savoury flavours 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 flavour.\u003c\/p\u003e\n\n\u003cp\u003eCooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, \u003ci\u003eRatio\u003c\/i\u003e is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.\u003c\/p\u003e\n\n\u003cp\u003eAs 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. \u003ci\u003eRatio\u003c\/i\u003e provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Simon \u0026 Schuster NZ","offers":[{"title":"Default Title","offer_id":47341055049964,"sku":"9781416571728","price":55.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9570603482692.jpg?v=1772182105"}],"url":"https:\/\/bookhero.pro\/collections\/series-ruhlmans-ratios.oembed","provider":"Book Hero","version":"1.0","type":"link"}