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American
Cooking
in England
is currently out of print. However,
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Are
you a British cook Or,
are you an American or Canadian living in the UK If so, then American Cooking in England is for you. Common American ingredients, such as graham cracker crusts, Crisco, and corn syrup, are not normally sold in British supermarkets, and the differences between American and British food names and cooking terms have long caused confusion. Also, many cookery books do not specify which pint or quart they mean and yet the differences between these measurements in the US & UK are significant: in
the US, a fluid pint = 16 ounces, and a quart = 32 ounces;
* The British fluid pint and dry pint are equal; ** Nowadays, quarts are not a commonly-used unit in the UK, so if a contemporary book refers to quarts, it's probably American. In 1991, when Delora Jones (an American) moved to England, she faced this confusion. Two years later she started researching the subject and translating American cooking ingredients, measurements and recipes to British English. In November 1998, her books American Cooking in England and The Pocketbook Guide to American Cooking in England were published. Since then she's worked 'Americanizing' cookery books for the US market, which were originally written for the British market. To do this, she created and worked from three documents: British-to-American words & terms; British-to-American food names; and British-to-American food measurements. These documents grew over the years and in 2005, she began editing the measurements document with a mind to publishing. This document became the basis for her new book Measurements for Cooking. |
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UK suppliers of American foods about the book Measurements for Cooking
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