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Aug 14, 2012 10:54 PM
Discussion

### Baking cookbook that uses mass metric system

I often use the metric system for my baking, but most of the American baking cookbooks use volume/cup. I can't imagine me without the scale. Are their any cookbooks that use weight? Rose Levy Berenbaum uses weight, and what else?

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1. Peter Reinhart, Stanley Ginsberg, Jeff Hamelman, Dan DiMuzio, Mary Ford, Wayne Gisslen and countless others use weight measurements.

3 Replies
1. re: todao

I'm looking for dessert cookbook in particular. There're some reviews about Wane Gisslen's Professional Baking that it lacks in practical value and the weight measurement is not correct, so I'm still on the fence about buying his cookbook.

1. re: pearlyriver

You'll find that most of those I listed include baked items such as cakes, cookies, crisps, and other recipes that are quite suitable as desserts. Your original post asks for "baking cookbooks". What kind of dessert baking to you intend to do?
Perhaps what you need is a book that teaches you how to use baker's percentages, not just for bread but for general baking interests, so that you don't have to rely to heavily on cookbooks.

2. re: todao

Joanne Chang's baking book, Flour, has terrific recipes and includes weight in grams. Tartine gives ingredient weights in both grams and oz. King Arthur recipes, which you can access on line, give weights in grams and oz.

I have done with Sunshine suggests for many of my recipes: measure in volume then weigh the ingredient and note the weight in the margin to use the next time I make the recipe.

3. Shirley Corriher

1. Just get yourself a set of measuring cups and use whatever system is in the book. Convert your favorites and jot the measurements in the margins. (which is a pain -- measure it by the book the first time, pour it into the measuring devices for the other system. Gah. But you only have to do it once)

1. Order from Amazon UK, and the books will have metric measurements. Plus, if you're baking, the kingarthurflour.com web site has many excellent recipes, and they all give you a choice of measurement -- volume, weight in ounces, and weight in grams.

5 Replies
1. re: roxlet

Sorry if I sound dense, but do you mean the American cookbooks sold on Amazon UK or the cookbooks written by British authors?

1. re: pearlyriver

you'll have the same problem on amazon UK. Many books use the volumetric measurements.
I normally try to look inside the book to see what they actually use, as metric measurements like 2.4 grammes per 3.6 ltr don't mean much to me either (whereas 0.75 gr per litre does).....

1. re: butzy

Liquids are measured in volume (and 3.6L is very very strange. Metric is based 10, so you'll more likely to find 3.5L). Dry ingredients are by weight unless it's something very small, in which case it'll be in spoons (ie by volume). You'll never get something like 2.4g as that's ridiculous to be measured using a kitchen scale.

It's just a different way of measuring ingredients.

1. re: lilham

I can show you the examples!

They mainly come from books that were written for the American market (I think) and metric being put in for the sake of us metrics...
A better example would have been something like: Use 57 gram of whatever for each 3.8 ltr water, coming directly from 2 oz per gallon. I would like to see that as 15 gram per litre..
Note that I'm one of those stubborn imperially challenged continental Europeans that cannot understand why not everyone is using the metric system :)
No problems with ratio's, easy to increase or decrease amounts and no worries whether the recipe was written by a Brit or an American (different gallons, cups etc)

Anyway, we are getting off the subject
. I'm not really a baker but I have a couple of books that seem pretty good and have (logical) metric amounts. Will find the titles and post them later

1. re: butzy

Now that makes much more sense. I was scratching my head thinking which british author actually gives insane measurement like this.

2. Unfortunately, limiting yourself to cookbooks in your preferred unit of measurement also means limiting the number of recipes you have at your disposal.

I have cookbooks from all across two continents (and that's **after** culling a bunch of them in a major move!) -- and I wouldn't give up a single one of them just because the measurements aren't in a given system.

At this stage, I'm so used to using both volume and mass recipes that I don't even think about it any more. Some I've converted back and forth -- usually for friends who've requested the recipe.