- Editorial:
- SCRIBNER
- Materia:
- Gastronomía y coctelería
- ISBN:
- 978-1-4165-6611-3
RATIO.
THE SIMPLE CODES BEHIND THE CRAFT OF EVERYDAY COOKING
MICHAEL RUHLMAN
Q. 270
IVA incluido
No disponible
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.
