Many years ago, I took a home economics class in junior high school, where the teacher taught us how to make chocolate chip cookies, using the metrics system. Since I’ve never quite mastered the fractions system, I found learning the metrics system was much easier. It’s a shame that the United States hasn’t adopted what everyone in the world is using.

The link below will take you to a website that has tables for dimensions, oven temperatures, volume and weight, and ingredient equivalents.

Cooking Conversions

Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings

At 726 pages, this book packs a wealth of recipes, cooking tips and product reviews. The only negative comment I’ve heard about is book is that many of the recipes take time to prepare. This book may not be worth buying if you have a hectic schedule that doesn’t allow you to precook ahead of time.

Book Description

Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall’s bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America’s most popular test kitchen’s approachable, no-nonsense voice.

These recipes will keep you busy (and your friends and family happy) for years to come, since we’ve included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more.

I grew up using my mother’s old-fashioned wooden rolling pin when baking sugar cookies at Christmastime. There were many times when I failed to apply enough flour to the pin before I started rolling the dough. I’d wind up having to peel the dough off the pin and start over, using more flour.

If it weren’t for the fact that my siblings loved decorating and eating sugar cookies, I would have knocked them off my baking list for good. They weren’t my favorite. For years, I found myself avoiding recipes where I had to roll out dough.

I wish non-stick cookware had been invented thirty years ago because it has made this cook’s life much easier. This non-stick rolling pin from Kitchen Aid glides over sticky dough without the need to add flour. And, the handles are much easier to hold, unlike the stationary ones on my mother’s rolling pin.

Product Features

* Durable coating and superior release
* Offset handles that provide extra hand clearance
* Handles that automatically return to the ready position
* Dishwasher safe