review of michael ruhlman's new book ratio: the simple codes behind teh craft of everyday cooking.
Ruhlman is also the author of charcuterie: the craft of salting, smoking etc. , which several of us purcahsed last year
Chad ward is the author of An edge in the kitchen. which is basically all you need to know about kitchen knives. i had pleasure of meeting chad last summer, great guy and his blog is informative and his book is well worth it.
i have no financial or personal interest in either of these books..