Baker's math applied to cooking in general - New book
Last Sunday, I heard an interview on "A Chef's Table" (WHYY/NPR weekly radio program) with Michael Ruhlman, author of a cooking book titled "Ratio: The Simple Codes Behind the Craft of Everyday Cooking." His basic theme is that ingredient ratios, such as we use in bread formulas, is the key to real understanding of many other kinds of foods. It was interesting. Here's a link:
Has anyone read it?