Regular readers will know that I am a bit of a broken record when it comes to demanding that recipes are written with ingredients measured by weight. It’s easier to use these recipes and they deliver more accurate results. End of story.
No matter how much progress we make on this front there will still be about a century of North American recipes out there with only volume measures. Some of them–like pretty much every recipe for pie worth eating–are worth protecting from obscelence.
Also, I recognise that baby steps are important for those who find reassurance in the familiarity of old recipes. To that end I know that there are some recipe writers who will continue to handcuff the rest of us by catering to this market.
Luckily, I was given the perfect gateway drug for the volume-addicted. Taylor makes a measuring cup that is also a scale. (more…)
Throughout the early part of December 2011 I’m going to publish posts with my suggestions for cookbooks to give as gifts this year. I’ll summarise the suggestions here and organise them into categories.
If you buy the books through these links to Amazon I get a small commission but the percentage is the same across the board and Amazon pretty much covers the universe of possibilities for me to recommend. In other words, I don’t think that induces any bias but you can be the judge. Also, if you’re looking for anything on Amazon and type it into that search box in the right sidebar I get the same commission.
Cookbooks That Will be Spattered in Oil and Fish Sauce by Next Year
Almost all of the books I’ll be recommending for the foodster set have recipes in them and this is not to say that the recipes from the books in the other categories are less deserving of culinary attention. It’s just that if we’re being honest with ourselves we should admit that some cookbooks are published and bought for purposes other than cooking. (more…)