[Sca-cooks] Favorite Cookbook Layouts

[Susan Fox]

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 
trans-Atlantic marketing!

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!

Selene

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
> instructions.
>
> 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)?
>
> Thoughts?
>
> Iasmin
>
> PS: Just idle musings on a Friday afternoon as I practice classic work
> avoidance. :)
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