Also, Lisa Shock's comment is spot on:
It really is high time that all publications of recipes publish by weight, and preferably using the metric system. All publications I come across out of the US that are for the professional chef are in metric weight, and have been for as long as I can remember. A kitchen scale is, in this day and age, a necessity in every kitchen. Publishers, especially in the US, need to get "with it" and evolve with worldwide trends.
The question is, HOW do we convince the magazines to do this. Last time I bought a C I magazine, there was a caveat in the front page about weights and measurements, seems that flour should be weighed (scaled) out, but everyting else is measured out in volume--except chocolate which comes in standard 1 oz sqaures (but only in the US).
So the magazines are very well aware of the situation. Both a nurse and a long distance truck driver use scales in their daily work, and everyone has jumped on a scale in the bathroom at home or at the doctors, and anyone who has traveled by air knows how much their suitcases should weigh, and how much they actually weigh. It's not a foreign concept. Why then, the absolute refusal to acknowledge that professions the world over have been using scales for centuries, and continue to do so?