Conversion Tables

All recipes in this book are given in metric measurements and to tell the truth, it is much easier to try and get used to this without always translating back to or from pounds and ounces. It’s only if you use metric scales and make yourself think metrically that you can begin to get a sense of what 100g of something looks or feels like – which is important, imperative even, if you’re to feel comfortable while cooking. And really, I’m not sure the two systems easily and accurately translate; any recipe tends to work better in the system in which it was first cooked. Of course it’s also true that with most recipes the exact quantities, the odd few grams here or there, don’t really matter: the thing is to be consistent, but relaxed; only in baking do you need to worry about precise weights.