Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Baking & Pastry Books in Metric


Recommended Posts

While I don't care all that much about the loss of precision in making a mechanical (as opposed to kitchen) conversion from grams to cups for the US market, I'd really really hate to pay for a book that someone had "converted" from cups to grams in that fashion.

If you take a look at that website, you'll see that the conversions can be done from volume to weight, via an extensive database of ingredient weights, and weight to volume, etc...which, as someone who likes both precision and cooking, is what I did. No complaints so far. :wink:

Edited by Rehovot (log)
Link to post
Share on other sites
Does anyone have the US American copy of Pastry: Savory and Sweet by Michel Roux? (Wiley, ISBN 978-0470421345). I just wanted to find out for a friend if it's in Metric or not. Thanks!

Yes, I have it in front of me at my cookbook store in S.F. - it is both in metric and "housewife." Also, his "Eggs" book, which I sell in the English version, is in metric (Wiley edition is American measurements).

Omnivore Books on Food

New, Antiquarian and Collectible Books on Food

Link to post
Share on other sites
  • 2 weeks later...

Flo just gave a talk on baking at my bookstore on Saturday, and I have to say she is the nicest person I have ever met. I asked her about how she does recipe testing for her books (she's working on a new one!), and she said she tests them all herself extensively. Peter Reinhart, on the other hand, invites anyone to test his bread recipes for his new book, and give their comments by e-mail.

Celia

www.omnivorebooks.com

Flo Braker's excellent new book, Baking for all Occasions, has metric measures as well.

Just made three recipes from the book, all came out wonderfully. The chocolate angel food cake is gorgeous!

Thank you Flo!  :smile:

Omnivore Books on Food

New, Antiquarian and Collectible Books on Food

Link to post
Share on other sites
  • 1 year later...

Thanks for starting this post, but how many of you emailed/called the authors, publishers, and food website, and asked them to properly convert to the Metric System?

Yes, this American does use the Metric System, but I have notice that all the food sites in America does not convert the Metric System correctly, Sadly they do exact conversion, if they do offer it. But who is going to measure out odd ball units like 237 mL or 453 g? So I had to make an instructable of the proper way to do it...

http://www.instructables.com/id/Metrication-of-Recipes-Simplified/

In essence this is what should happen...

All cups and spoons are now Metric cups, 250 mL, and Metric spoons, 15 mL

Replace one pound with 500 g

Replace one ounce (dry and fluid) with 31.25 g or mL

--- I got that number by dividing 500 g by 16 (lbs/16) and dividing one liter by 32 (qt/32), both equal 31.25

Use volume to weight calculators on the web, be remember the cups are now Metric cups, 250 mL - not 237 mL

Of course convert in. to cm and °F to °C

Edited by MetricCook (log)
Link to post
Share on other sites
  • 1 month later...

At a publisher I worked for, we did exactly this, at my urging, since we sold to two major distributors: one British, and one American. We'd buy the cookbooks from French and Australian publishers and repackage them for both the British and American markets.

So, if you're really unhappy with the format of a cookbook, write the publishers and tell them.

The fringe benefits of working somewhere where everyone took home the recipes, tried them, and gleefully brought in the results, were pretty good. After the cupcake book, though, I had to quit. :wink:

Can you please state what publisher you worked for, so we can look for it and maybe email them a 'Thank You'.

I made an instructable to help Americans Metricate their recipes...

http://www.instructables.com/id/Metrication-of-Recipes-Simplified/

Link to post
Share on other sites

:unsure:

If you're using metric weights, you're using a scale, so odd numbers like 437g aren't that big a deal.

If you round up to 500g for 1/2 lb, you're going to screw up a lot of bakers.

I don't really understand the point of what you're trying to do.

That is not a Metric Recipe, that is an antiquated American unit converted to a Metric equivalant. If you look at every ingredient in the Metricated Recipe you will see none are exact conversions, the recipe as a whole is about 10% larger than the American version. You did not go through the whole instructable, or else you would see how and why of what I am doing to get the final Metric Recipe. So, yes 500 g does relate to ONE POUND, as does one American cup at 237 mL is relate to a Metric cup at 250 mL.

500 g does not have anything to do with 1/2 lbs. I do not know where you got that number from.

1/2 lbs (equivalant 226.8 g) is related to 250 g in a Metric Recipe.

Why do you what all of us, that use Metric, to use your odd ball numbers in your recipe?

Link to post
Share on other sites

:unsure:

If you're using metric weights, you're using a scale, so odd numbers like 437g aren't that big a deal.

If you round up to 500g for 1/2 lb, you're going to screw up a lot of bakers.

I don't really understand the point of what you're trying to do.

That is not a Metric Recipe, that is an antiquated American unit converted to a Metric equivalant. If you look at every ingredient in the Metricated Recipe you will see none are exact conversions, the recipe as a whole is about 10% larger than the American version. You did not go through the whole instructable, or else you would see how and why of what I am doing to get the final Metric Recipe. So, yes 500 g does relate to ONE POUND, as does one American cup at 237 mL is relate to a Metric cup at 250 mL.

Don't the British also use pounds for weight? And if it's still being used somewhere in the world, by millions of people no less, then I would think it could hardly be called "antiquated".

454grams is one pound. Not 500 grams. It doesn't make sense to me to scale a recipe up (and did you scale up the baking pan, as well?) by 10% just to accommodate a number you've randomly chosen as being related to 1 pound. And if you're using 500g to represent 1 pound and 250mL to represent 1 cup, you're still screwing up a lot of bakers since 500 grams is 10% more than 1 pound, and 250mL is only 5% more than 1 US cup.

Like I said, if people are using scales, numbers like 437g or 454g or whatever really don't make that much of a difference. I've used recipes originally written with metric weights, and they used oddball numbers, too. Like 104g of eggs, etc.

500 g does not have anything to do with 1/2 lbs. I do not know where you got that number from.

1/2 lbs (equivalant 226.8 g) is related to 250 g in a Metric Recipe.

It was a mis-type. Surely you can empathize with mis-types.

Why do you what all of us, that use Metric, to use your odd ball numbers in your recipe?

If you are asking this question of me, perhaps you can clarify, becuase I have no idea what you're trying to say.

And perhaps you can answer my earlier question, which was, what is the point of your program?

Link to post
Share on other sites

I'm a huge fan of Wayne Gisslen's Professional Baking...I've yet to find a bad recipe in there. Here's my attempt at a Society-friendly link to the book. The yields are larger than typical to start with (i.e., a cake recipe makes 4 9" layers), and the book has a great high-volume section at the end. I haven't had any trouble on the occasions where I've scaled down, either.

I prefer weight on account of its accuracy, and also because I can convert the recipes on my own "for the road" (when I don't have my scale) based on how I measure. I like consistency.

Link to post
Share on other sites
  • 1 year later...

I much prefer books with weight measurements too. If a baking book does not have weight measurements, I always convert into weights before making the recipe.

This is a list of my baking books which use weight as well as volume:

The Fundamental TechniquesOf Classic Pastry Arts

The Professional Pastry Chef: Fundamentals of Baking and Pastry by chef Bo Frieberg

Chocolate And the Art of Low Fat Desserts by Alice Medrich (some ingredients are by weight)

William Sonoma Cake

Rose's Heavenly Cakes by Rose Levy Beranbaum

The Cake Bible by Rose Levy Beranbaum

The Bread Bible by Rose Levy Beranbaum

The Pie And Pastry Bible by Roe Levy Beranbaum

Rose's Christmas Cookies by Rose Levy Beranbaum

King Arthur Flour Baker's Companion

King Arthur Flour Whole Grain Baking

Crust And Crumb by Peter Reinhart

Bourbon Street Bakery by Paul Allam & David McGuinness

Baking For all Occasions by Flo Braker

The Simple Art of Perfect Baking by Flo Braker

Pure Dessert by Alice Medrich (some ingredients are by weight)

Chewy Gooey Crispy Crunchy by Alice Medrich

Sinfully Easy Delicious Desserts by alice Medrich

The Cake Book by Tish Boyle

Flour by Joanne Chang

Tartine by Elisabeth M. Prueitt and Chad Robertson

The Grand Central Baking Book by Piper Davis and Ellen Jackson

Ready For Dessert by David Lebovitz

Inside The Jewish Bakery by Stanley Ginsberg and norman Berg

The Sweeter Side of Amy's Bread by Amy Scherber and Toy Kim Dupree

Warm Bread and honey Cake by Gaitri Pagrach-Chandra

The Joy of Vegan Baking by Colleen Patrick-Goudreau

Desserts by michel Roux

Pastry Savory & Sweet by Michel Roux

Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Link to post
Share on other sites

If you're using metric weights, you're using a scale . . . .

Well, no. Liquids and semi-liquids are frequently measured by volume (litres, millillitres, etc.)

And let's add Modernist Cuisine to this list.

But Modernist Cuisine is not a baking or pastry book and this topic is about Baking & Pastry books in Metric.

Link to post
Share on other sites
  • Similar Content

    • By Brooke Dojny
      Fried Clams (From the New England Clamshack Cookbook)
      Serves 4 as Appetizer.
      Reprinted with permission from The New England Clamshack Cookbook by Brooke Dojny, 2003

      Vegetable Oil or solid white shortening for frying, such as Crisco
      2-1/2 pt shucked, medium-sized whole-belly soft-shell clams
      1-1/2 c evaporated milk
      1-1/2 c yellow corn flour
      3/4 c pastry flour, cake flour or all-purpose flour
      tartar sauce
      lemon wedges

      1. Heat the oil or shortening over medium heat in a deep fryer or heavy, deep pot until it reaches 350 degrees F.
      2. Rinse the clams gently if they are muddy, and dry on paper towels.
      3. Pour the evaporated milk into a large bowl. In another large bowl, stir together the corn flour and pastry flour.
      4. Using your hands, drip about one third of the clams into the milk, letting the excess liquid drain off. Dredge the clams in the flour mixture, using your hands to make sure each clam is evenly coated. Transfer to a colander or large strainer and shake gently to remove the excess flour.
      5. Slide the clams into the hot fat and deep-fry until golden brown, 2 to 4 minutes, depending on the size of the clams. (Cooked clams can be kept warm in a slow oven while you finish the remaining frying.)
      6. Serve with tartar sauce and lemon wedges.
      Keywords: Seafood, Appetizer, American
      ( RG468 )
    • By David Ross
      Over the years I've collected both cookbooks and a large collection of what I call cooking "booklets." These are small booklets that were often mailed or given out free at grocery stores.  Most of them measure 5 1/2" x 8 1/2".  My Mother had a large collection, and I've bought many of them, for a few cents each, at vintage shops and estate sales.  I think my Mother would often clip something out of the newspaper food section or a magazine and send it in to the sponsor for the booklet.  Magazines like Sunset and Better Homes and Gardens printed a series of these booklets. 
       
      They're a historical record of the way we cooked and ate at the time, but I also find them a great resource for creating new recipes today.  I'll start by posting the Metropolitan Cook Book printed by the Metropolitan Life Insurance Company.  Often there wasn't a published date in these cook books, but based on the recipes compared to my collection of vintage cook books, I'd say this one dates to around 1915.  Many of the recipes are similar to what I've found in the Fannie Farmer Cookbook of that time.  
       
      There is a section of recipes titled "Invalid" recipes, where one could have things like Oatmeal Gruel, Irish Moss Lemonade and a Raw Beef Sandwich.  Under the "Lunch Box" section, there is a suggested cold lunch for "Industrial Workers"-
      1 minced ham sandwich with white bread
      1 Swiss cheese sandwich with rye bread
      1 whole tomato
      1 apple dumpling
      1 cup coffee (in Thermos)
       
      For "School Children"-
      1 cottage cheese sandwich on brown bread
      1 jelly sandwich on white bread
      1 apple
      1/2 pint bottle of milk 






    • By Mutleyracers
      Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. 
       
      I would like this to be in metric rather than imperial.
       
      Thank you 
    • By Burmese Days
      Hello everyone,
       
      This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. 
       
      I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the About Us page, Taylor Holiday (the founder of Mala Market) talks about the cookbooks that inspired her.
      This piqued my interest and sent me down a long rabbit hole. I'm attempting to categorically share everything I've found about this book so far.
       
      Reading it online
      Early in my search, I found an online preview (Adobe Flash required). It shows you the first 29 pages. I've found people reference an online version you can pay for on the Chinese side of the internet. But to my skills, it's been unattainable.
       
      The Title
      Because this book was never sold in the west, the cover, and thus title, were never translated to English. Because of this, when you search for this book, it'll have several different names. These are just some versions I've found online - typos included.
      Sichuan (China) Cuisine in Both Chinese and English Si Chuan(China) Cuisinein (In English & Chinese) China Sichuan Cuisine (in Chinese and English) Chengdu China: Si Chuan Ke Xue Ji Shu Chu Ban She Si Chuan(China) Cuisinein (Chinese and English bilingual) 中国川菜:中英文标准对照版 For the sake of convenience, I'll be referring to the cookbook as Sichuan Cuisine from now on.

       
      Versions
      There are two versions of Sichuan Cuisine. The first came out in 2010 and the second in 2014. In an interview from Flavor & Fortune, a (now defunct) Chinese cooking
      magazine, the author clarifies the differences.
      That is all of the information I could find on the differences. Nothing besides that offhanded remark. The 2014 edition seems to be harder to source and, when available, more expensive.
       
      Author(s)

      In the last section, I mentioned an interview with the author. That was somewhat incorrect. There are two authors!
      Lu Yi (卢一) President of Sichuan Tourism College, Vice Chairman of Sichuan Nutrition Society, Chairman of Sichuan Food Fermentation Society, Chairman of Sichuan Leisure Sports Management Society Du Li (杜莉) Master of Arts, Professor of Sichuan Institute of Tourism, Director of Sichuan Cultural Development Research Center, Sichuan Humanities and Social Sciences Key Research Base, Sichuan Provincial Department of Education, and member of the International Food Culture Research Association of the World Chinese Culinary Federation Along with the principal authors, two famous chefs checked the English translations.
      Fuchsia Dunlop - of Land of Plenty fame Professor Shirley Cheng - of Hyde Park New York's Culinary Institute of America Fuchsia Dunlop was actually the first (and to my knowledge, only) Western graduate from the school that produced the book.
       

      Recipes
      Here are screenshots of the table of contents.  It has some recipes I'm a big fan of.
       
      ISBN
      ISBN 10: 7536469640   ISBN 13: 9787536469648 As far as I can tell, the first and second edition have the same ISBN #'s. I'm no librarian, so if anyone knows more about how ISBN #'s relate to re-releases and editions, feel free to chime in.
       
      Publisher
      Sichuan Science and Technology Press 四川科学技术出版社  
      Cover
      Okay... so this book has a lot of covers.
      The common cover A red cover A white cover A white version of the common cover An ornate and shiny cover  There may or may not be a "Box set." At first, I thought this was a difference in book editions, but that doesn't seem to be the case. As far as covers go, I'm at a loss. If anybody has more info, I'm all ears.
       
      Buying the book
      Alright, so I've hunted down many sites that used to sell it and a few who still have it in stock. Most of them are priced exorbitantly.
       
      AbeBooks.com ($160 + $15 shipping) Ebay.com - used ($140 + $4 shipping) PurpleCulture.net ($50 + $22 shipping) Amazon.com ($300 + $5 shipping + $19 tax) A few other sites in Chinese  
      I bought a copy off of PurpleCuture.net on April 14th. When I purchased Sichuan Cuisine, it said there was only one copy left. That seems to be a lie to create false urgency for the buyer. My order never updated past processing, but after emailing them, I was given a tracking code. It has since landed in America and is in customs. I'll try to update this thread when (if) it is delivered.
       
      Closing thoughts
      This book is probably not worth all the effort that I've put into finding it. But what is worth effort, is preserving knowledge. It turns my gut to think that this book will never be accessible to chefs that have a passion for learning real Sichuan food. As we get inundated with awful recipes from Simple and quick blogs, it becomes vital to keep these authentic sources available. As the internet chugs along, more and more recipes like these will be lost. 
       
      You'd expect the internet to keep information alive, but in many ways, it does the opposite. In societies search for quick and easy recipes, a type of evolutionary pressure is forming. It's a pressure that mutates recipes to simpler and simpler versions of themselves. They warp and change under consumer pressure till they're a bastardized copy of the original that anyone can cook in 15 minutes. The worse part is that these new, worse recipes wear the same name as the original recipe. Before long, it becomes harder to find the original recipe than the new one. 
       
      In this sense, the internet hides information. 
       
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...