The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cookbooks

PastryPaul's picture
PastryPaul

This is the time of year when I adjust, test, convert and create reicpes and formuale. I have no doubt that many cookbook authors lurk these pages, and this rant is, respectfully aimed at you or your publishers, or both.

We all know that scaling ingredients is the way to go, yet most books, and internet recipes etc. insist on providing volume measurements. Some might say this is old... The topic of weight of flour has been discussed ad nauseum here and many other places. Knowing what a cup of flour SHOULD weigh in no way helps in converting recipes.

When an author writes up his/her recipe he/she is trying to get a quantity across. Saying "1 cup" is meaningless. US cups are 237ml, UK Imperial cups are 285, and Australian cups are 250. To further complicate the issue, some authors say to scoop, some spoon and level, yet others advocate fluff, spoon and level. If I know that my AP's true weight is 123g per US cup, it does not help me when I have no idea what you, the author, intended the conversion to be.

http://www.artisanbreadinfive.com/2008/10/18/no-knead-whole-grain-baguette-buns-with-extra-sourdough-kick-this-time-weigh-out-the-ingredients points out what they assume a cup of flour and a cup of water are. I appreciate the effort, Jeff and Zoe.

I am very perplexed since I assume every single formula and recipe started out weight-based and was converted to volume in an effort to reach mainsteam home-based cooks. If I may make a suggestion, stop insulting your readers' intelligence and stop dumbing down recipes. At the very least, put a note in the book of what you mean by "a cup." There's nothing worse for an author's reputation than having recipes that don't work out. True, the recipe's failure is probably due to faulty measurement on the reader side, but they will blame you.

Here's another idea... one that your publishers might love... Build a companion web site where you can actually sell scales to your readers!

Zoe and Jeff use 140g per cup, many others use 150g per cup. Maybe you guys can just post here what you mean by "cup" of flour etc.

End of rant

turosdolci's picture
turosdolci

It has been an exciting few weeks since the Foodista Best Of Food Blogs Cookbook has been published. I have met many new friends via email from around the world who have won this contest. My entry was Cartellate Cookies from Puglia a family recipe made during Thanksgiving and Christmas. The recipe can be found in the book and in my blog.

http://turosdolci.wordpress.com/2010/10/25/foodista-best-of-food-blogs-cookbook-is-in-bookstores/


MommaT's picture

Rose Levy Beranbaum "Bread Bible"

November 5, 2009 - 6:25am -- MommaT
Forums: 

Hi,

Just picked up "The Bread Bible"  (or should I say the OTHER "Bread Bible") by Rose Levy Beranbaum.

I haven't been through thoroughly, but recently took it out of the library with an eye toward evaluating it for purchase.  It seems to cover an exceedingly broad spectrum of "breads" and the one hearth loaf I made from the book was very satisfying - fairly wet dough and pleasing flavor.  

I know I won't have the chance to evaluate it thoroughly, so am looking for your experiences.  Does anyone else use this book?  What are your thoughts on it?

Subscribe to RSS - Cookbooks