2 of 6 people found the following review helpful
This review is from: Miette Bakery Cookbook: Recipes from San Francisco's Most Charming Pastry Shop (Hardcover)Lots of beautiful photographs and recipes. You really want to eat these creations. However, I have been deterred from making anything to date as the american cup sizes within the recipes have put me off - I know it is possible to convert, however, the extra effort is a nuisance. I am also disappointed that not all recipes are illustrated with a picture. I find you tend not to attempt these as much as the recipes that are accompanied by photos. This could have been a wonderful book it's a shame they didn't go that extra mile. Unlike the previous reviewer, I did not receive a correction for any of the recipes, which makes me even less confident to try out this book now. What a shame.....
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Initial post: 22 Aug 2011 19:49:47 BDT
King Rollo says:
The correction sheet is available from amazon.com, search for this book and it is supplied as a link, currently the link directs to: http://g-ecx.images-amazon.com/images/G/0
Posted on 24 Aug 2011 12:59:53 BDT
In general a good review, but why state the obvious regarding unit conversions? It was to be expected that an American book uses American weight and volume units and they have not promised to convert anything either, so nothing was missing.
Posted on 25 Aug 2011 16:10:16 BDT
Simon Tavener says:
I would genuinely suggest that you invest in a set of cup measures. They are remarkably easy to use and I would not be without mine. They are not expensive and would allow you to tackle US recipes with confidence. The only thing I don't measure with cups is butter - but I know that 1 cup is the equivalent of a standard pack of butter (8oz or whatever it is these days) - so I calculate from there.
Occasionally they quote butter in terms of sticks - in which case 1 stick = 4 oz.
Don't be put off by US recipes - they are worth exploring (and now form the basis for most of my baking)
In reply to an earlier post on 14 Sep 2011 11:04:28 BDT
Except...it's actually really difficult to find out if the cup measures that are sold in Lakeland or Robert Dyas are the UK or US cup measures. The UK cups (as far as I remember) are a little larger, so will cause a problem if following a US recipe. I think if a book is being published in the UK (and I hope this is a UK publication, rather than the US version which seems to have been riddled with errors - just look at the reviews on Amazon.com) it should reflect UK standards and measures.
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