Michael Ruhlman's groundbreaking iNew York Timesi bestseller takes us to the very truth of cooking it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. pWhen you know a culinary ratio, it's not like knowing a single recipe, it's instantly knowing a thousand. pWhy 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 andor eggs for a lighter, airier texture. pRatios are the starting point from which a thousand variations begin. pRatios are the