Cooking By Numbers

I'd like to add this to my collection.

In his latest book, “Ratio: The Simple Codes Behind the Craft of Everyday Cooking” (Scribner), Michael Ruhlman shares Hestnar’s ratio charts. When you look at them side by side, things start to make sense. For example, a simple ratio by weight of flour to water — 5 parts flour and 3 parts water — will make bread dough. A basic cookie dough is 1-2-3: 1 part sugar, 2 parts fat and 3 parts flour, always by weight."