Ratio vs Wok
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Ratio
"Ratio: The Simple Codes Behind the Craft of Everyday Cooking" is a 2009 instructional book by Michael Ruhlman that advocates for cooking by proportional relationships rather than following strict recipes. The book details specific mathematical ratios for foundational culinary components, such as bread dough (5 parts flour to 3 parts water), vinaigrettes, and custards. By memorizing these base for...
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Wok
Kenji López-Alt’s *Wok* is a culinary guide focused on mastering stir-fry techniques through an understanding of heat, metallurgy, and ingredient interaction. The book explains the science behind wok cooking, offering detailed recipes and strategies for achieving authentic Chinese flavors. It's valuable for home cooks seeking to improve their stir-frying skills and understand the critical role of...
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