What do you get when you mix 3 parts flour to 2 parts eggs?

"Ratio: The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman discusses how proportions make up the base of many recepies. Examples include Biscut dough (3 parts flour to 1 part fat to 2 parts liquid) and Vinaigrette (3 parts oil : 1 part vinegar). It includes information about making all kinds of doughs, batters, sauces, custard, and soup stocks. It even includes information about making meat based ratio recipies like sausage. If you are looking to expand your knowledge of cooking take a look at this book. Let us know if it helped you!