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  Glencoe House Publications, England

-- All our parcel wrappings are plastic-free --

Glencoe House cookery books are designed for 
both British & American kitchens.

                                                                                                                         *All copies of American Cooking 
                                                                                                                                                                   in England have sold out.


Measurements for Cooking -- An American cook's search for clarity

And not just clarity for ease of cooking too.

Whether your recipe's from an American or Canadian or British cookbook.

For example:  
A half-cup of butter called for?
  Look up the weight of one cup of butter (225g) and divide that weight in half.  Place a bowl on your scale and set it to zero grams.  Then  scoop butter into the bowl until the scale shows the weight of a half-cup of butter (112g).  
One cup of grated carrots called for? Look up the weight of 1 cup of grated carrots (135g).  
Set your scale to zero grams, and place carrots on it till you've the weight of I cup grated carrots.  Then grate those carrots.

Originally designed as an aid for international food editors, to help with converting US & UK measures, Measurements for Cooking is still in print today, and available.

Measurements for Cooking converts, by ingredient, US cups to weights, and vice versa. And it's handy for quick conversions of length, and temperature, too.  It's in constant use in our kitchen.


In Middie's Kitchen -- Mid Sarchioto's Italian-American family recipes 

Middie is a Canadian-born and Schenectady, NY-raised woman and a natural cook who, in the 1960s, married into an Italian-American family.  Her mother-in-law, Francesca, moved in the 1940s from Naples, Italy to Schenectady, New York. The Italian recipes Francesca taught Middie were not written down until now.  In 2006, Delora Jones watched, photographed, and took notes whilst Mid cooked Francesca's, and Mid's own,  family recipes.  

This slender collection of Francesca's Italian recipes and Mid's American family recipes has been written for both American and British cooks.  Ingredient amounts are given in US cups for Americans and also metric weights for Brits.  (Or will the UK be reverting to pounds and ounces soon?  If so, there's the Measurements for Cooking book as well . . .)

The Pocketbook Guide to American Cooking in England
A guide for buying American ingredients in British supermarkets

This pocket-sized guide is for translating & converting American cookery items, terms and measurements to British English. Originally published in 1998, it remains a helpful pocketbook for using today.  It is still in print today, and available.

American Cooking in England -- sorry, All copies have sold out.
You might find used copies online.


Fridge magnets

 Butter Measures (UK)     

Where do you look for books online?

When you're looking for a particular book, where do you first look?  Amazon?  

A cookery editor from Pavilion Book Co. in London contacted us, saying:
"I used your Measurements for Cooking pretty much daily at my previous work and I'd love to order a copy for reference here at Pavilion but Amazon has it as currently unavailable.  Do you have any copies to sell?  It's such a useful resource!"

Measurements for Cooking is available, directly from us (the publisher), and also from booksellers such as Waterstone's and Foyle's Bookshop.

When Amazon say a book is unavailable or only available used, don't stop searching; try other web sites, including the book's publisher if you can't locate it on a book-selling site.  

Amazon might direct you to Abe Books for a used copy (Amazon acquired Abe Books in 2008), but you won't be directed to the publisher of the book, who might have unused copies in stock.

We've contacted Amazon many times asking them to correct their listings of our books but to date, they've not done so and this is since 2011!  (In 2011, we first noticed our sales of The Pocketbook Guide to American Cooking in England had gone from one to two a week, to about one a month.  That's when we saw Amazon had started listing our books as unavailable.)  


So for the record:
    These books are all in print and are available, new:
    Measurements for Cooking    27.99
    In Middie's Kitchen    18.74
    The Pocketbook Guide to American Cooking in England

    The only book of ours that has sold out and is no longer available new is: 
    American Cooking in England



  Web last updated:  8 April 2024

















Glencoe House Publications create cookery books designed for ease of use in both British and American kitchens.  We are a small family publisher in Burton upon Trent, Staffordshire, England. 

Our books are published in response to a need, and are written, designed and printed in England.

We started in 1998 with two books, American Cooking in England (now sold out) and The Pocketbook Guide to American Cooking in England, published to fill a need: that of translating and converting American cookery items, terms and measurements to British English.  

In 2011, Measurements for Cooking was published also to fill a need:  that of converting cookery volumes (e.g., US cups) to weights (e.g., grams), and vice versa.  This book was designed for ease of use by international food editors who have to work quickly.  It has many tabbed sections for quick reference, and includes handy hints such as how to make your own baking powder, self-raising flour, vegetarian jelly [jello], etc., plus a smattering of about 10 recipes (e.g., seeded soda bread, meatloaf, pancakes, peanut butter patties).  It is also especially helpful to the British home cook for converting downloaded American & Canadian recipes, and as a quick-reference aid in the kitchen.

In 2013, we printed In Middie's Kitchen.  This book, a family publication (Mid Sarchioto and Delora Jones are sisters), contains Mid's family recipes, a good number of which are Italian recipes, passed on to Mid by Francesca, her Neapolitan mother-in-law.  These recipes had always been cooked by rote none had been written down.
To preserve the family recipes, Delora Jones travelled from the Midlands in England to Mid's in Schenectady, New York and watched as Mid cooked, writing down the ingredients and methods used. Delora wrote the recipes for both American and British cooks, with separate British recipes where needed.