I have consistently enjoyed Michael Ruhlman's books (I partially credit his The Making of a Chef with being an influence in my decision to go to cooking school. Nowhere else did I find such detailed description of what it would be like and although I chose Midwest Culinary Institute in Cincinnati rather than the CIA, many of the experiences were markedly similar). One of the things you find in cooking school is beyond learning technique, you learn a whole lot of ratios (1 egg yolk to 1 cup of oil for aioli, for example). If you know ratios, it gives you tremendous flexibility and a great starting point for improvisation. Well, Ruhlman is back again with a new book that looks to be a worthwhile addition to the culinary bookshelf: Ratios: The Simple Codes Behind the Craft of Everyday Cooking.
I will write a review after I get the book.
