Great book, for veterans and neophytes alike.
I saw it coming (prepub) and marked it to hold at my local public library--which got it in and on the shelf before the CIA's Conrad N. Hilton library could say "Fibonacci sequence." As a CIA grad, I often tell people we (chefs) don't generally use recipes, but are guided by ratios. I had been thinking about some kind of book dealing with this for some time. Thanks Michael!
Still, they are just guides. Temperature (abient), relative humidity, and quality of ingredients cannot be overlooked.
Otherwise, killer book......highly recommended!!!
1.6180555555555555555555555555555............flash
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"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun |