Measurements for Cooking                          

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Measurements for Cooking
An American cook's search for clarity

an in-depth reference book that gives US cup & gram conversions for over 100 pages of ingredients, many of them in their various configurations (e.g., shredded, chopped, whole).  It also explains the difference between volume and weight, and includes quick-reference charts giving volume-weight conversions for cooking staples such as butter, flour, sugar.


To order

  • £27.99 UK, €33.00 Ireland & Continental Europe, $45.00 US

  • 278 pages

  • 9 tabbed sections 
    (Substitutes; Recipes; Weights; Fluid Ounce; Length; Temps; Butter·Flour· Sugar; Eggs·Milk·Cream; US Measures)

  • 14 colour photos;  6 B&W photos

  • Size:  A5 (5.83" x 8.27")

  • Binding:  half-Canadian wiro-bound

  • Covers:  400gsm silk board, gloss laminated

  • Click here to order


Why was this book written?

American cookbooks measure by volume, e.g.,
1 cup chopped onion, 1 cup finely grated fresh Parmesan, 1 cup cooked rice . . .

British cookery books measure by weight, e.g.,  
115g chopped onion, 68g finely grated fresh Parmesan, 125g cooked rice.  

The cup volumes of the above ingredients equal their respective weights, listed above.

Measurements for Cooking was written to resolve the volumes and weights confusion and, with its quick-reference charts, to make it easy to flip between the two.  Cooks, cookery editors and cookery teachers will find it an invaluable resource.

About the book

Measurements for Cooking is a cookery reference book, designed to help you convert from one method of measure to another, e.g., from cups to grams and vice versa. Cups, pints, millilitres & litres are measures of volume — they measure the physical space an item takes up; ounces, pounds, grams and kilograms are measures of weight — they measure an item's heaviness.


Updated entries, plus food package changes since the book was published (2011)

Updated Entries 
Click here to view errata.
Click here to view additional entries which were not included in the 1st edition of Measurements for Cooking (or, if they were included, were not covered in as much detail).  

Food Package Changes
When package sizes change, this can sometimes affect recipes, for instance when Baker's Chocolate changed their packaging in 2013, their chocolate squares no longer equalled 1 ounce.  Weight of Baker's Chocolate Squares Halved!

Should you notice anything in the book Measurements for Cooking which you suspect may be in error, please email:


The book's make up, and sample pages (in PDF format)

Table of Contents  


List of Ingredients (126pp) is the main section of the book.  
It gives the cup and 100g equivalents for food ingredients, often given in configurations such as chopped, grated, uncooked-to-cooked, etc.  Also sprinkled throughout this section are helpful tips, such as how to make a roux; telling yellow lentils apart (some take longer to cook); etc., plus helpful aids such as a photo of a hand holding 7g of carrageen — the amount called for in carrageen moss pudding.  
List of Ingredients page

Substitutes & Other Transformations (21pp) — 1st tabbed divider section. 
It contains helpful tips, such as how to test if baking powder is still active (and how to make your own); how to make self-raising flour; and guidance for cooking substitutions such as dried for fresh yeast; dried chestnuts for fresh; cocoa powder for chocolate; etc.  
Substitutes page

Recipes (19pp) — 2nd tabbed divider section.  
It includes a smattering of recipes such as seeded soda bread (good for using up milk), meatloaf, latkes and Peanut Butter Patties.   
Pancakes (Crêpes) recipe

Next is the Measurements Charts & Conversions portion of the book which consists of measurements charts that increase incrementally, for quick and easy reference, and also conversion formulas for when the amount you want to convert isn't in the chart.  Contents page from the Measurements Charts & Conversions portion of the book, which includes the following 4 sections:

Dry Weights (5pp) — 3rd tabbed divider section. 
The Dry Weights quick-reference chart goes from
1/4 oz. (7g) to 6 3/4 lb (3.06kg).

Fluid Volume (11pp) — 4th tabbed divider section. 
Contents page from this section (with photo of a UK pint and a US pint).
Fluid Volume
is split into in 2 sections: British Fluid Volume and US Fluid Volume. The fluid ounce is a measure of volume, and there's a slight difference between the British fl. oz. and the US fl. oz., but a significant difference between our pints, hence the 2 parts to this section. The British quick-ref. chart goes from 1 Imp. fl. oz. (30ml) to 1 Imp. gallon (4.55 litres); the US quick-ref. charts goes from 1 teaspoon (5ml) to 1 US gallon & 1 cup (4 litres).   
US Fluid Volume page 

Length (4pp) — 5th tabbed divider section.
The Length quick-reference chart goes from
1/16" (1.5mm) to 39 1/3" (1 metre).

Temperatures (7pp) — 6th tabbed divider section.
There are 2 temperatures charts: Outdoors Temperatures: -20ºC to 45ºC (-4ºF to 113ºF), and Oven Temperatures: 110ºC
/GM 1/4 to 260ºC/GM10 (225–500ºF).  Also included are Food Safety Temperatures, e.g., temperatures hot enough to kill bacteria or cold enough to keep it from growing; as well as Oven Temperatures for Baking, Deep-frying and Re-heating of certain common foods.

Butter • Flour • Sugar (19pp) — 7th tabbed divider section.
Contents page from this section.

The Butter quick-reference chart goes from 5g (1 tsp. or 1/2 dessertspoon) to 500g (18 oz. or 2 1/4 cups minus 2 tsp. or about 4 1/2 sticks butter).  
Butter Chart page

The Flour quick-reference chart has 2 columns, Plain and Strong, and goes from 3g (1 tsp.) to 1 kg (~ 35 oz. or 7 1/2–7 2/3 cups plain flour or 7–7 1/4 cups strong flour).

The White Granulated & Brown Sugar quick-reference chart goes from 4g (1 tsp.) to 600g (~21 oz. or 3 cups sugar).

The Icing Sugar quick-reference chart has 2 columns, Unsifted and Sifted, and goes from 5g (1 3/4 tsp. unsifted or 2 tsp. sifted) to 1kg (~35 oz. or 7–71/4 cups unsifted or 8 1/2 cups sifted).

Eggs • Milk • Cream (4pp) — 8th tabbed divider section.
The Eggs section includes 3 charts showing EU egg sizes, old EEC egg sizes & US egg sizes.  
There's also a Milk chart and a Cream chart showing fat contents of British & US milks and creams.

US Measures (3pp) — 9th and final tabbed divider section.
This includes a chart of American cooking equivalents (cups, pints, etc.) and a chart of US can sizes.

Measuring Tools & Definitions, Pan Sizes, etc. (11pp) is the last measurements section of the book (not tabbed, but printed on different coloured paper).  
It lists, in addition to pan sizes, helpful things such bar measures (e.g., jigger, shot, pony); dry pints & fluid pints; measures called for in older recipes (e.g., breakfast cup, teacup, wine glass); and also the minutes & seconds symbols — some cooks used these as shorthand in their recipes, so it's helpful to know which is which.  
Measuring Tools page

And lastly but most importantly, an extensive Index: if you don't know where to find something, check the Index – if it's in the book, it'll be in the Index.

To order copies of Measurements for Cooking