Whole article: http://eater.com/archives/2013/10/22/david-kinch-interview.php
Snippet on measures (pretty strong message):
The things that were important to me when writing the recipes were metric
system and weighing everything. For many years, cookbook publishers wanted
imperial
John, I think that this applies to US cooks more than UK cooks.
British cookbooks have long had a habit of gauging ingredients by weight rather
than volume, possibly stemming from the writing of Mrs Beeton (see
https://en.wikipedia.org/wiki/Mrs_Beeton). The [British] Guild of Food
Sorry, missed USMA in the addressee list.
- Forwarded Message -
From: John M. Steele jmsteele9...@sbcglobal.net
To: vliets...@btinternet.com vliets...@btinternet.com
Sent: Wednesday, October 23, 2013 9:26 AM
Subject: Re: [USMA:53346] RE: Chef/Cookbook author on metric vs Imperial
