On Fri, 30 Apr 2010 20:25:02 -0500, Andy > wrote:

>Dave Smith > wrote:
>
>> Dan Abel wrote:
>>
>>> In the US? We have a cookbook, presumably for the US, with weights
>for
>>> the recipes. It was the darndest thing. For a stew, it was like 1
>>> pound, 2 ounces of potatoes, 9 ounces of carrots, etc. For a stew?
>>> What weird measures. After a little thought, I realized that somebody
>>> must have just converted metric recipes straight across, as that's
>500g
>>> and 250g.
>>
>> I have more than 20 cookbooks. Only one of them indicates weights.
>
>
>I inherited Mom's "Gourmet" cookbook volumes.
>
>They use measures but there's no ingredients list at the beginning of any
>recipe. The recipes read more like stories. In a pot of boiling water add
>this and then dice up a small onion and add that, etc., etc. You really
>have to pour over the recipes first to get a sense of how the recipe will
>come together and further figure out how best to prioritize the steps for
>time efficiency's sake. The two volumes date to 1957 and 1959, before
>cholesterol was a word, maybe.
>
I hate that kind of recipe, but it certainly does make you read it for
comprehension before embarking.


--
I love cooking with wine.
Sometimes I even put it in the food.