Out of the blocks I have a confession: a friend gave me this book because I love to bake. I read recipes for fun, which isn’t everyone’s cup of tea. I found Ratio to be a great book for bakers and perhaps to a lesser degree, cooks. The ratios for different doughs: bread, biscuits, pie crust, pasta follow pretty strict formulas of flour, water and fat. Baking is often more chemistry experiment than free flowing expression of one’s imagination. Too much fat, flour or sugar […]