"Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt . That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes.
Professional cooks and bakers guard ratios passionately so it wouldn't surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever.
I for one am grateful. I suspect you will be too." -- Alton Brown, author of
I'm Just Here for the Food
Michael Ruhlman is the author of twelve books, including the bestselling
The Making of a Chef and
The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to
The New York Times and
Gourmet as well as his highly popular blog at Ruhlman.com.