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SubscribeSunday, April 26, 2009
A Steamy Interview with Michael Ruhlman
Michael Ruhlman’s 
Ratio: The Simple Codes Behind the Craft of Everyday Cooking is not a cookbook that I would normally add to my cookbook collection. First off, it’s got no color photos. It doesn’t even look like a cookbook…the front cover has complicated circles with all sorts of numbers and fractions going ’round and ’round. The only time I like big circles with numbers is when I’m in Vegas and the little ball falls snugly in the number that I’ve got $100 riding on.
Yet, I’m telling you that if you enjoy the creative process of cooking, you must get the Ratio cookbook. It’s not because Michael Rulman is like the Anderson Cooper of cooking (Anderson’s so incredibly hot and he’s the only reason I watch TV.) and it’s not because I’ve had a very flirty Twitter exchange with Michael (and if you happened to be on Twitter last Friday, we learned that leaving a “th” out of the word “I should have been forTHcoming with you,” certainly changes the meaning of a tweet.
But I want you to get the Ratio cookbook because Michael is like the most famous food person that I’ve ever asked “Boxers or Briefs” and he totally answered me with a straight face.
Yeah, that’s hot. SO BUY HIS BOOK.
No, but seriously, it’s a fantastic book, in fact, so good that I will do everything in my power to never let my husband meet Michael Ruhlman. Ever. It’s nothing scandalicious, it’s just that….well, listen and find out yourself. Oh yes, are you guessing BOXERS or BRIEFS? You’ll find out!
p.s. I decided that if I was going to interview someone as awesome as Michael Ruhlman, I had to be all serious and stuff. Like a real reporter. Because, I’m sure that someone like Michael is used to being interviewed by serious and influential journalists like the fancy people at Gourmet magazine or New York Times. So, I started the podcast projecting a “well-respected journalist from a big foodie magazine totally scared shitless that my job is in jeapardy because dammit, people aren’t buying my magazines anymore because all these stupid food bloggers are doing my job for free” type of thing.
And I totally ended up sounding like an assclown.
p.p.s. I’m not responsible for any of the image above, just did some fancy Photoshop work to put them all together in a collage for your eye-candy viewing pleasure. In fact, come over to Ruhlman’s blog and watch a video of him talking about his Ratio book.
p.p.p.s. Speaking of eye-candy, I took the Ratio cookbook to heart and made a 
Seared Tuna with Lime-Ginger Vinaigrette with no recipe, just a ratio.
Leifheit Kitchen Scale Giveaway
One of Michael Ruhlman’s essential tools in the kitchen is his scale. I can’t emphasize the importance of using a kitchen scale, as different ingredients measure differently. Leifheit has a wide range of kitchen scales, but I like this one the best: 
. It’s as thin as a magazine…sleek and small. I’m giving one of these away to a random commenter! To enter, just comment right below! (No need to sign up for the Steamy Kitchen newsletter – just comment!) Winner will be announced in a week.
Update 5/3/09: Winner of the Leifheit Kitchen Scale Announced!
Podcast with Michael Ruhlman
[podcast]http://steamykitchen.s3.amazonaws.com/podcast/Michael_Ruhlman_Ratio.mp3[/podcast]
2:30 – Why I won’t let my huzb meet Michael Ruhlman
3:30 – What this book is all about – Ratio gives you muscle
4:20 – Bread ratio
5:00 – Where you can get a signed copy of Ratio
5:35 – All photos from book by Michael’s wife, Donna
6:40 – Michael’s next book?
7:30 – Question: his favorite meat pie?
8:30 – Question: what are his kids fav foods?
9:40 – Question: boxers or briefs?
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265 Responses to “A Steamy Interview with Michael Ruhlman”
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Hey, Jaden! You crack me up. You say the things everyone else just thinks. I would give my current kitchen scale to another deserving cook if you sent me the leiftheit.
Thanks for the drawing and stay cool with all those hot men!
I seriously need to check this book out. Sounds so useful.
- Megan
Love the interview!I am going to have to get this book, not being professionally trained and just cooking for family, friends & pleasure there are many ratios that I don’t know. As I thought about how I cook, many of the things I cook on a regular basis are ratio based, I just never realized it. Thanks.. Love the podcast too!
I know what you mean about preferring cookbooks with color pictures…But building a recipe with just ratios as a guide must be pretty liberating! I think creatively, it’s awesome because it doesnt box the reader in.
Excellent podcast! You’re hilarious and I enjoy reading everything you write. My birthday is coming up, so I have asked my hubby for this book, and he agreed! Sooo excited to get it! Thank you for making it known!! I love to cook and bake and try my best to work with what I’ve got. Sometimes they come out fantastic…sometimes not. lol But my husband and 1 year old son are such good sports and seem to enjoy everything I make for them. Here lately, though, I’ve been on shopping spree for kitchen appliance and just cookware in general. My husband’s side of the family doesn’t believe in giving kitchen-y as gifts bec. they think it’s rude…so I’ve been trying to save money and buy stuff for myself. It’s always so exciting to buy that one item to add to your collection of usable stuff…instead of buying things you don’t need at all. Anyway…sorry about the babbling. I’m just excited! Thanks again for sharing all sorts of information and recipes with us!
I’m very excited to get this book! Hoping it will help me get over my fear of baking breads!!
I’ve been enjoying your Tweets with Ruhlman. My husband was so excited when he read Ruhlman’s review of this scale and he’s been dropping hints ever since.
gosh…I just re-read my comment and realized that half of it doesn’t make any sense! *laughs* THAT’s how excited I am about my soon-to-be bday present! Sorry about the left-out words, mispelled words/ etc….
That tuna! Mmmmm. I’m realizing I have never cooked a tuna steak before, even though I love them; this will have to be the week!
This looks like a really useful book.
Thanks for sharing the interview! I’m gonna get his book! =]
Oh, boy, I would love to have a food-dedicated scale! That one looks great!
The book sounds very interesting, too. I have cooked by eye for years without recipes for things like bread and pancakes and biscuits and roux, but I had no idea there was a real science/mathematics to the process. I was just too lazy to measure and wash the measuring devices!
Must check out the tuna recipe, see what ratios do for meat and veg.
Thanks!
Boy Jaden are you lucky – he is a hottie!
I absolutely agree about the importance of a scale. I have one and I love it (not that I wouldn’t mind a newer and better one
)
I can’t wait to get my hands on Ratio. I have already checked it out on Google books and it looks really good.
Thanks for the brief review/podcast. I’ve been interested in this book for a while now. And I really need a scale. My old spring-scale isn’t accurate and has led to several … um… interesting yet inedible results.
wow..I’m impressed….this is how my grandma taught me how to cook! I purchased 4 books! one for each of my 3 grown kids (2 sons and a daughter, who all cook),and their spouses(*they cook too! ;o) LOL) and one for me (I LOVE to cook/bake!)!
looking forward to getting it soon!
grrrrrrreat interview Jaden!
PS…a tip to get kids to eat…whatever I cooked, my kids had to eat one teaspoon…*if they did’nt like what was for dinner.
I wonder if Michael and his wife cook like a restaurant and everyone gets what they want at meal-time vs one meal for whole family? If so, that’s the core of their problem/picky eaters. make one meal…if they don’t like it, let them be excused from the table, and NO snacking…they have to wait until the next meal to eat…it’s NOT cruel…but, that’s the only way to break that bad habit…what kid would eat a well rounded meal vs one item that has to be made special everytime they sat down as a family for a meal? esp if this has been the norm for years?
just my 2 cents worth as a mom~g’ma
Jaden! I am glad that you reviewed this book. The podcast is awesome! LOL. Now you know why I never tell my wife how much I spend on them cookbooks. I am a professional chef. I buy them for the pictures… yah, that’s right… the pictures!
I like your recipe that you had inspired off of the book. I think the Tuna is a little over-cooked for my tastes though. (Rare baby!)
Anyhoo, take care, and good score!
Jason Sandeman
I would LOVE this! But I’m not sure if it’s because I’m so diggin’ the ratio or, diggin’ how hot he truly is, lol…
There has been a real need for a book like Ratio for a long time. So glad Ruhlman has filled that gap so handily.
Hi – I love your blog! I’ve recently found you through twitter. I love your outlook on life! Thanks for bringing the fun to it.
tracy
WOW! The insightful Michael Ruhlman, huh? He’s a great one. (If anyone would like a book signed by Michael, they are available at his site. just an FYI)
Here is a 1:1 ratio..
1 part Jaden
1 Part Michael = 2 parts wonderful interview!
Now put that in your pot and cook it!
Take care…
I love the fact that you asked him boxers or briefs. That is hilarious.
Jaden,
Podcast sounds good – like the music! I like the steamy part about boxers or briefs!!
We could definitely (have been looking at them) use this scale in our new digs – where ever it may end up being (park bench down the road)!
xx oo
D.
Love Michael Ruhlman, and I’ve been super curious about this book since reading about it. The idea of proportional cooking is brilliant and strips away all of the fussiness around making food. Love your blog!
Great interview!
I’ll have to check this guy out – er, I mean I will have to check this guy’s BOOK out. The seared tuna, the hot book author, the scale giveaway… you sure know how to get a girl’s heart racing! And yeah, I really do get excited about cooking tools. xoxo
Have always thought I’d like one of these, maybe now is the time!!
Super cool scale, I would love to have this versus the big bulky one I use. Thanks for the chance to win!
Count me in!
Previous to reading this artical, I learned about Michael’s latest book.
I knew I had to have it. Now all I need is to convince my husband of the fact that this is a necessity, even though my cookbook library includes over a thousand cookbooks. (call me crazy!)
I know that I will have this cookbook, regardless.
Loved this articl
Thanks for the great interview Jaden. That’s the kind of cooking I like to do. I’ve just gotten on your email list and looking forward to them. Found you on a “Stumble” list. You were listed in sites I might like to explore. guess it works.
Bobbi
PS please add me to the drawing. A NEW kitchen scale would be wonderful!
Oooh kitchen scales! that would be super useful!
and so sleek and shiny!
Wonderful interview, definitely going to check out the book!
That scale is awesome..I love scales for baking bread..it works out best for me if I weigh out the flour and so on …
I saw your Twitter exchange with Ruhlman, and now I understand . . .
I would love kitchen scales. Many of the recipes from my favorite blogs are starting to be given in grams instead of cups–so of course I’m at a loss!
i heart michael ruhlman!!
Oooooh, I love that! I have a scale but it’s bulky and it drives me crazy!
Interesting! I’m a dabbler in cooking (I LOVE food) but have never really thought about food in ratio’s before. I always appreciate a new way of looking at things and will definitely have to check out the book. I’m thinking BOXERS
Ahhh! I’m going to have to make room for my cookbooks by throwing out some of my novels…happily.
Oh, I have wanted a scale this side of forever!
This looks like a great book! I will definitely check it out.
Yay! Fantastic! This is how I cook! I need a copy of this book (so I actually can see the ratios, rather than blindly making them up).
And I just broke my kitchen scale by breaking a bottle of vinegar all over it (please don’t ask how).
i’ve been hearing about this book.. it sounds like a good one – get my creative juices flowing…. would love the scale
Jaden,
Like I need another excuse to buy a cookbook! I love cookbooks! I would also love a new scale. You have the coolest toys, ever.
Hope your arms get better soon.
I love the idea of using a kitchen scale for cooking. I bought a digital one years ago and use it all the time, esp. for recipes that call for “a pound and a half” of potatoes which I prefer to descriptions like “3 large potatoes.” Who knows what the standard for “large” is?!! Mario batali basically recommends making pasta from scratch by measuring 100 grams of flour for every large egg used. I make pasta dough this way all the time, measuring the flour right into my food processor bowl and adjusting the amounts based on whether I’m cooking for a crowd or if I decide to make extra pasta to freeze for the next time.
That’s a great scale. Love to win this one.
I really need a kitchen scale. I hope I win. Thanks for the energy your pour into this blog.
Haven’t read Ratio yet (it’s on my list..!), but that’s a nice scale.
i…want…that…scale.
TH stands for “trying hard”. lol.
What a great interview Jaden!!! I’m looking forward to checking out his book.