Ruhlman's "Ratio" is a good approach to this

My peeve with the book is that he (IMHO correctly) tells the reader to use weights not volumes for dry ingredients, then in the entire rest of the book seems to promote/use volume measures.

https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/...

> Its a bit like cooking - the cookbooks for the peasants give recipes. The ones for the chefs give mechanics and techniques.

See eg http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/d...

If you find this appealing, you'll probably fall in love with _Ratio_:

http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/d...