I’ve noticed that people really like it when I post about food, and I haven’t done that for a while. So, as with the new Chateau-Shmoo category here, I’m going to start this new one called Deep-Fried Possum which will be about food, cooking and enjoying the two.
Recently, I’ve found a truly wonderful and revolutionary cookbook. It’s called RATIO: The Simple Codes Behind the Craft of Everyday Cooking. The author is Michael Ruhlman. I have rarely felt myself as inspired as I am by this book. It is NOT a recipe book, per se, but it is a book that explains the ratios of ingredients that make up the basics of recipes. By knowing these, we can easily create our own recipes for just about every category of cooking without needing a library of cookbooks.
I don’t know when I’ve read a cookbook cover to cover this way, as if it was a novel and not a cookbook at all. Perhaps it speaks to the geek in me who strives to understand why things are the way they are; but for whatever reason it has become my new food bible. Each section makes me want to get into the kitchen and just start creating.
If you’re of a “need to know” mindset, you really need to check this book out. It will open your eyes.