Dear Martin,
Of all the Australian cook books that are available might I suggest,
'Cookery – the Australian Way'. It is a school text and reference book
that is rarely found in charity shops because students who use it at
school then keep it for life because it is a very useful basic
cookbook that contains all of the common Australian recipes.
Another source on this topic is Metric Cooking with Confidence by
Wendy Pomroy (and myself) that you can find at http://www.metricationmatters.com/docs/MetricCookingWithConfidence.pdf
Cheers,
Pat Naughtin
Author of the ebook, Metrication Leaders Guide, that you can obtain
from http://metricationmatters.com/MetricationLeadersGuideInfo.html
PO Box 305 Belmont 3216,
Geelong, Australia
Phone: 61 3 5241 2008
Metric system consultant, writer, and speaker, Pat Naughtin, has
helped thousands of people and hundreds of companies upgrade to the
modern metric system smoothly, quickly, and so economically that they
now save thousands each year when buying, processing, or selling for
their businesses. Pat provides services and resources for many
different trades, crafts, and professions for commercial, industrial
and government metrication leaders in Asia, Europe, and in the USA.
Pat's clients include the Australian Government, Google, NASA, NIST,
and the metric associations of Canada, the UK, and the USA. See http://www.metricationmatters.com
for more metrication information, contact Pat at [email protected]
or to get the free 'Metrication matters' newsletter go to: http://www.metricationmatters.com/newsletter
to subscribe.
On 2010/01/30, at 06:51 , Martin Vlietstra wrote:
May I make a cheeky suggestion – look at Aussie and South African
cookery books. Also visit http://www.cutecook.co.uk/ for metric
units in British cookery. (Cutecook is publicity officer for the
UKMA).
From: [email protected] [mailto:[email protected]] On
Behalf Of John M. Steele
Sent: 29 January 2010 13:59
To: U.S. Metric Association
Subject: [USMA:46512] Re: [USMA:46509] Oh how our minds …
… snip
Certainly there is a large storehouse of US recipes that would need
to be converted if the US ever fully metricated (or a metric cook
cooked them). I don't know whether we would convert to mass-based
cooking or stay volumetric. Certainly a large table of foood
densities is necessary to convert from volumetic to mass-based
cooking. Hopefully you do it once and write it down.
… snip
