Ratio

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

Throughout history, thinkers from mathematicians to theologians have pondered the mysterious relationship between numbers and the nature of reality. In this fascinating book, Mario Livio tells the tale of a number at the heart of that mystery: phi, or 1.6180339887...This curious mathematical relationship, widely known as "The Golden Ratio," was discovered by Euclid more than two thousand years ago because of its crucial role in the construction of the pentagram, to which magical properties had been attributed. Since then it has shown a propensity to appear in the most astonishing variety of places, from mollusk shells, sunflower florets, and rose petals to the shape of the galaxy. Psychological studies have investigated whether the Golden Ratio is the most aesthetically pleasing proportion extant, and it has been asserted that the creators of the Pyramids and the Parthenon employed it. It is believed to feature in works of art from Leonardo da Vinci's Mona Lisa to Salvador Dali's The Sacrament of the Last Supper, and poets and composers have used it in their works. It has even been found to be connected to the behavior of the stock market! The Golden Ratio is a captivating journey through art and architecture, botany and biology, physics and mathematics. It tells the human story of numerous phi-fixated individuals, including the followers of Pythagoras who believed that this proportion revealed the hand of God; astronomer Johannes Kepler, who saw phi as the greatest treasure of geometry; such Renaissance thinkers as mathematician Leonardo Fibonacci of Pisa; and such masters of the modern world as Goethe, Cezanne, Bartok, and physicist Roger Penrose. Wherever his quest for the meaning of phi takes him, Mario Livio reveals the world as a place where order, beauty, and eternal mystery will always coexist.

It gives me a great pleasure and satisfaction to present this book “FINANCIAL RATIO ANALYSIS”. This book is new version of my old book “Financial Ratio Analysis”. The book will explain the need, purpose, and usefulness of Ratio analysis. I have explained almost all ratios based on latest financial statements of a leading manufacturing company for the financial year ended December 2019. Ratio wise hyperlink will help the reader to go quickly to the desired ratio. The main features of the book are simple understanding and key concepts. This book is useful to everyone in financial accounting field like students, Accounts executives, Financial analysts, etc. I hope that the book will help the readers to study in a focused manner. Any criticism and constructive suggestion in the direction of making the book a better teaching and studying manual will be gratefully acknowledged by the author. Suggestions will be incorporated in the subsequent editions. All the best …

In this invaluable book, the basic mathematical properties of the golden ratio and its occurrence in the dimensions of two- and three-dimensional figures with fivefold symmetry are discussed. In addition, the generation of the Fibonacci series and generalized Fibonacci series and their relationship to the golden ratio are presented. These concepts are applied to algorithms for searching and function minimization. The Fibonacci sequence is viewed as a one-dimensional aperiodic, lattice and these ideas are extended to two- and three-dimensional Penrose tilings and the concept of incommensurate projections. The structural properties of aperiodic crystals and the growth of certain biological organisms are described in terms of Fibonacci sequences. Contents: Basic Properties of the Golden Ratio; Geometric Problems in Two Dimensions; Geometric Problems in Three Dimensions; Fibonacci Numbers; Lucas Numbers and Generalized Fibonacci Numbers; Continued Fractions and Rational Approximants; Generalized Fibonacci Representation Theorems; Optimal Spacing and Search Algorithms; Commensurate and Incommensurate Projections; Penrose Tilings; Quasicrystallography; Biological Applications; Construction of the Regular Pentagon; The First 100 Fibonacci and Lucas Numbers; Relationships Involving the Golden Ratio and Generalized Fibonacci Numbers. Readership: Applied mathematicians.

A complete appraisal of analytical tools available to managers to assess performance Required reading for anyone starting, running, or growing a business, Business Ratios and Formulas, Third Edition puts answers at the fingertips of business managers, with nearly 250 operational criteria and clear, easy-to-understand explanations that can be used right away. The Third Edition includes twenty new measurements. Approximately 20 new measurements Offers a comprehensive resource of nearly 250 operational criteria An Appendix including a dictionary of accounting and finance terms A thorough list of every ratio and formula, and how to compile and interpret that information Also by Steven M. Bragg: Fast Close: A Guide to Closing the Books Quickly, Second Edition An ideal tool for measuring corporate performance, this authoritative resource allows you to pick and choose the tools you need to best assess your organization's performance.