Ratio

Name: Ratio
Author: Michael Ruhlman

by Michael Ruhlman

Mathematical ratios and formulas fundamental to cooking and recipe development

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About the author

Michael Ruhlman

Michael Ruhlman is a food writer who has written extensively about the business and culture of professional cooking, examining the economics of restaurants, chef culture, and the supply chains behind American food. His books are widely used in culinary business programs.

More by Michael Ruhlman

The Soul of a ChefChef training, culinary philosophy, and pursuit of excellence in professional kitchens
The Making of a ChefTraining experiences and lessons from culinary school and professional kitchens
Ruhlman's TwentyTwenty essential cooking techniques and principles for home and professional cooks
The Book on Writing