Yes, but couldn't it happen soon if food writers educated the masses on how much more efficient the metric system is for baking? For instance, couldn't you have added metric measures in your book and dedicated a page in the introduction to using them?
As a former pastry chef it really gets me that this system is not being pushed. It is not only more precise, but easier and faster. If the French and British can handle it, why can't we? And scales are so easy to use now that they are digital.
I agree. I'm delighted when a new cookbook I pick up gives measurements in cups and grams. It gives me greater faith in the author and the recipes. The last breadbook I purchased lists ingredients in the following format:
1/3 cup (80 grams/2.6 ounces) warm water
I can't understand why publishers remain so reluctant to adopt this simple format.