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Title: Photos for EVERY recipe!
Review: This book uses photographs to illustrate many steps in the process of completing the recipes in addition to a (often very tempting) photograph of the finished item.Many ingredients are listed by weight in ounces and grams rather than cups, while some are measured by the more familiar teaspoons and tablespoons. This is commonly done in European cookbooks, and some consider this way of measuring much more accurate for consistant results.This book was published in London, so some terminology in the book is distinctly British, but I don't doubt that Americans can figure it out, and if you have to, you can always google to find out what you can't guess the meaning of on your own. [Like "What is "castor sugar"? Answer: "The standard sugar in Britain , equivalent to superfine sugar. It is more finely granulated and dissolves almost instantly. Granulated sugar can be substituted for castor sugar cup for cup."]
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