I'm buying the Ratio book for no.2 son. I'll be browsing too.
Ruhlman's innovative methods really strike a chord with me. In the same way that i was inspired by Raymon Blanc. ( French michelin star chef )
His original, Self taught ,scientific approach to, Why does this happen when i do that. And What makes this rise, helped me many years ago to realise that - x must happen to enable a cake to rise etc.
I'm not au fait with Ruhlmans methods yet, but feel that we in the UK may have an advantage, in that we are far more used to using weighing scales, rather than the US method of cups.
Looking forward to being enlightened
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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