Come all ye amateur chefs and free yourselves from the confines of prescriptive cooking! Cooking is a loose, creative, and sometimes dangerous thing. What will you do with a fridge full of ingredients and no recipe to guide you? Trade in your cookbooks and think about what really makes those recipes work. Recipes are a crutch that can hold you back, if you rely on them you’ll never become the culinary MacGyver you could be.
The first is Ratio by Michael Ruhlman. It explains the relationships between basic ingredients in a way that Alton Brown likens to a “secret decoder ring.” Having this kind of knowledge in the bank can free you to focus on creativity. From Ruhlman’s site:
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 — or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.
A hat tip goes to Kottke for that one. And the next book is something gansie over at ES blogged about back during the holidays. The newest holy book in the food world, the holiest of the holy Flavor Bible. Gansie calls it “the anti-cookbook,” because there are no recipes. Its all about the concepts from individual ingredients to execution. It also has exhausting lists:
Starting with achiote seeds and ending with zucchini blossoms, authors Karen Page and Andrew Dorenburg list every single food product available and then name all of the other ingredients that could possibly be paired with the starting ingredient. Each ingredient is also defined by its season, taste, weight, best cooking technique and flavor affinities.
Going without recipes can be scary, but not if you know your stuff, and it sounds like these books are a good place to start. Anybody know of more resources like this?






