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portada Cooking Weights and Measures
Type
Physical Book
Publisher
Language
English
Format
Paperback
Dimensions
0 x 0 cm
ISBN13
9786130630669

Cooking Weights and Measures

New Book Imported to Taiwan
Delivery: 16 Oct - 26 Oct Shipping: 14 to 15 business days.
NT$ 4,159
NT$ 4,159

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Synopsis "Cooking Weights and Measures"

In recipes, quantities of ingredients may be specified by mass, by volume, or by count.For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt.[citation needed] In Europe, cookbooks used mass rather than volume, though informal measurements such as a "pinch", a "drop", or a "hint" continue to be used from time to time. In the U.S.A., Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook BookToday, most of the world prefers measurement by weight, though the preference for volume measurements continues in North America. Different ingredients are measured in different ways:Liquid ingredients are generally measured by volume worldwide.Dry bulk ingredients such as sugar and flour are measured by weight in most of the world, and by volume in North America. Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.

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The book is written in English.

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The binding of this edition is Paperback.

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