There's some good nuggets of information here. I wouldn't call it a great book. There's enough flexibility in the formulas though to allow creativity. I found some use out of it, and I guess that's what is important.

Rather than teaching you recipes, Ratio teaches you the basis of how food is made. It teaches you the proportions of commonly made items like bread and cookies, and from there you can modify the recipes to produce what you want. Probably the most important cook book on my shelf.

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