After I published ”SALSA!” and started writing my next eCookbook, “Crab Cakes, Fish Cakes, and Salmon Patties”, I realized I had made a big mistake by not including BOTH American and European (Metric) weights and measures in my recipes. This revision will correct that error and now includes both types of weights and measurements, as well as a conversion chart in Appendix A.
Of course, being from America, the metric system was not that familiar to me, so I was faced with a learning curve. The most confusing part for me was using weight instead of volume for such things as flour and chopped tomatoes! But I did a lot of comparing of recipes on the internet to see how the different forms of weights and measures were handled.
At first, I was going to finish the second eCoobook, but I occurred to me that it would be wiser to make the corrections to “SALSA!” and then move forward on the new eCookbook. So, that’s what I am doing.
I have little doubt that there are errors. If you find something that just doesn’t make sense, please let me know. My goal is to learn the metric way of cooking in addition to the American way. You can send me an email at rbenzaim@live.com or leave a comment here on my website if you have suggestions.
I am trying to get the revision finished and on amazon and smashwords before the end of August.
Thank you.
Renee Benzaim, Writer
