[Sca-cooks] Favorite Cookbook Layouts
selene at earthlink.net
Fri Sep 26 11:43:56 PDT 2008
I like the ingredients listed first, to facilitate shopping lists!
One format I have found rarely has been a dual list of measurements for
each ingredient; British/Metric on one side, America/ounces/cups/etc.
on the other. FOOD MAGIC by Jocasta Innes is the only one that springs
to mind here. Now that lady appears to have a GOOD notion of
Personally, I prefer to measure by weight rather than by volume, but I'm
in a minority in the US. But an intelligent, precisionist minority.
Any format that can lie flat is good; properly bound books may look
prettier on the shelf but a book's true virtue lies not on the shelf but
in my hands!
Gaylin Walli wrote:
> This is something I just posted to Middle Kingdom Cooks and thought perhaps
> people wouldn't mind discussing. -- Iasmin
> This is something I've been musing on lately especially in light of trying
> to teach people medieval recipes when dealing with recipes that more often
> than not don't have specified amounts or sometimes even specific
> Short version: Which cookbooks do you love the look and layout of and which
> do you hate? Why?
> Long version: Of the cookbooks you own, which are your favorite because of
> how they lay out information or teach you things? If you can give specific
> examples by name of cookbooks, that's great. Do your truly useful cookbooks
> put ingredients first, in order, grouped by wet and dry, or interspersed
> with the instructions? Which are the prettiest to you and why? Which would
> you never take in the kitchen? What kind of binding do they have (hidden
> spring, three ring, comb, saddle stitched, perfect)?
> PS: Just idle musings on a Friday afternoon as I practice classic work
> avoidance. :)
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