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Ratio_ The Simple Codes Behind - Michael Ruhlman
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Biscuit Dough

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2022-02-24 01:53:32
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  • The Ratios
  • What Is a Ratio and Why Is It Important?
  • The All-Important Scale
  • Using This Book
  • Introduction: The Truth of Cooking
  • Part One:
    • Doughs
      • Bread Dough
      • Pasta Dough
      • Pie Dough
      • Biscuit Dough
      • Cookie Dough
      • Pâte à Choux
    • Batters
      • Pound Cake and Sponge Cake
      • Angel Food Cake
      • Quick Cakes
      • Crepe
      • Stocks
      • Clear Soups and the Consommé
  • Part Two:
    • Thickening Stock with Starch: Roux, Slurry, Beurre Manié
      • Roux
      • Beurre Manié and Slurry
  • Part Three:
    • Farçir
      • The Noble Sausage
      • Mousseline
      • Brine
  • Part Four:
    • Fat-Based Sauces
      • Mayonnaise
      • Vinaigrette
      • Hollandaise
  • Part Five:
    • Custard
      • Custard, Free-Standing
      • Crème Anglaise—the Amazing All-Purpose Dessert Sauce
      • Chocolate Sauce and Caramel Sauce
  • Epilogue: The Ultimate Meaning and Usefulness of Ratios
  • Acknowledgments
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