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Index
Cover
Colophon
Also by Michael Ruhlman
Title Page
Copyright
Dedication
Contents
The Ratios
What Is a Ratio and Why Is It Important?
The All-Important Scale
Using This Book
Introduction: The Truth of Cooking
Part One: Doughs and Batters
Doughs
Bread Dough
Pasta Dough
Pie Dough
Biscuit Dough
Cookie Dough
Pâte à Choux
Batters
Pound Cake and Sponge Cake
Angel Food Cake
Quick Cakes
Crepe
Part Two: Stocks and the Amazing Things They Allow You to Do
Stocks
Clear Soups and the Consommé
Thickening Stock with Starch: Roux, Slurry, Beurre Manié
Roux
Beurre Manié and Slurry
Part Three: Farir: Sausage, Mousseline, and Other Meat-Related Ratios
Farçir
The Noble Sausage
Mousseline
Brine
Part Four: Fat-Based Sauces
Fat-Based Sauces
Mayonnaise
Vinaigrette
Hollandaise
Part Five: The Custard Continuum
Custard
Custard, Free-Standing
Crème Anglaise—the Amazing All-Purpose Dessert Sauce
Chocolate Sauce and Caramel Sauce
Epilogue: The Ultimate Meaning and Usefulness of Ratios
Acknowledgments
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