This book is quite informative and interesting but suffers from the drawback of having been written for a US audience only. Most of the cultural references will simply be meaningless to a british or european audience but that isnt really a problem. The problem is the units. Being British I am just about comfortable weighing things out in pounds and ounces, though my scales being non-antique have kilograms as the larger markings. To the authors credit the recipes are weight based but those who use the volume conversions in the book may find themselves scuppered by the difference in volume between a US "cup" and those found in other countries that use the term. The biggest gripe however is that all temperatures are in Fahrenheit. I have never in my 29 years seen an oven that is calibrated in Fahrenheit outside the US. It is possible in the UK to purchase oven thermometers graded in Fahrenheit on the secondary scale but they are harder to find and the secondary scale is much harder to read without taking the thermomenter out of the oven. It seems to me that if a publisher has any intention of releasing a book outside the US then they ought to take the trouble of changing the parochial units to ones in common use.
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