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American
Cooking
in England
(ACinE is sold out, but the Pocketbook
Guide is available)
is an in-depth
reference and cookery book
that translates American food names, measurements, and recipes
to British English.
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 American Cooking in England
contains three main sections:
Food
Names, Measurements,
and Recipes; plus a brief section called Useful Information which explains
things like switches on electrical points (outlets, US), the different types of
beer in England (such as bitter and mild), plus other vital information not immediately
understood by newly-arrived Americans in England.
Food Names
This
110-page section translates American food names and supermarket items to
British English, and offers advice regarding substitutes for American
ingredients.
Measurements
The 17-page Measurements section contains equivalent weights and volumes (American; Imperial; and
metric), as well as other measures and guides such as egg sizes, can sizes,
cream and milk fat-content charts (so you can find the rough equivalent to
say, half & half), etc.
Recipes
This section includes around 50 American recipes, specially
selected based either on their not being readily available in England, or
else on the fact that what is available is very different from the American dish
of the same name (for example, lasagne). The recipes are
laid out with their original American ingredients and measurements enclosed in a
box; below the box are the British ingredients and measurements (including
metric). This way the recipes are immediately understood by both
Britons and North Americans.
Author's note: Although this book is
titled American Cooking in England, I think you
will find many of its entries apply to other parts of the British Isles as
well. I used 'England' in the title rather than 'Britain' because that is
where I live and that is the market I know (and the one the book is based
on). Scotland, Wales, and Ireland have their own foods and markets and
titling the book 'in Britain' would have ignored this fact. However, I
have pointed out regional or national differences in food names or preparations
whenever I've been aware of them.
Click the Updated
Entries button to view errata or to view entries which were either not included in the first edition of American
Cooking in England or, if they were included, were not covered in as much detail.
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