Boetticher, Taylor, and Toponia Miller. In the Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods. Ten Speed Press, 2013.
Byres, Tim. Smoke: New Firewood Cooking. Rizzoli International Publications, 2013.
Cairo, Elias, and Meredith Erickson. Olympia Provisions. Ten Speed Press, 2015.
Carroll, Joe, and Nick Fauchald. Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling. Artisan, 2015.
The Culinary Institute of America and John Kowalski. The Art of Charcuterie. John Wiley and Sons, 2011.
Danforth, Adam. Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Storey Publishing, 2014.
Dunlop, Fuchsia. Land of Plenty: A Treasury of Authentic Sichuan Cooking. W. W. Norton and Company, 2001.
Epstein, Ed. Build a Smokehouse. Storey Publishing, 1981.
Fearnley-Whittingstall, Hugh. The River Cottage Meat Book. Ten Speed Press, 2007.
Franklin, Aaron, et al. Franklin Barbecue: A Meat Smoking Manifesto. Ten Speed Press, 2015.
Husbands, Andy, and Chris Hart. Pitmaster: Recipes, Techniques and Barbecue Wisdom. Fair Winds Press, 2017.
Lamb, Steven. The River Cottage Curing and Smoking Handbook. Bloomsbury Publishing, 2014.
Mallmann, Francis with Peter Kaminsky. Seven Fires: Grilling the Argentine Way. Artisan, 2009.
Marcoux, Paula. Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking. Storey Publishing, 2014.
Mariansky, Stanley, and Robert Marianski. Meat Smoking and Smokehouse Design, 3rd ed. Bookmagic, 2012.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.
Raichlen, Steven. Project Smoke. Workman Publishing, 2016.
Reavis, Charles, and Evelyn Battaglia, with Mary Reilly. Home Sausage Making, 4th Edition. Storey Publishing, 2017.
Ricker, Andy, and JJ Goode. Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Ten Speed Press, 2013.
Ruhlman, Michael, and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing. W. W. Norton and Company, 2005.
———. Salumi: The Craft of Italian Dry Curing. W. W. Norton and Company, 2012.
Thiam, Pierre, and Jennifer Sit. Senegal: Modern Senegalese Recipes from the Source to the Bowl. Lake Isle Press, 2015.
Weiss, Jeffery. Charcutería: The Soul of Spain. Agate Surrey Books, 2014.
Yoskowitz, Jeffery, and Liz Alpern. The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Flatiron Books, 2016.
Unless you have finely calibrated measuring equipment, conversions between U.S. and metric measurements will be somewhat inexact. It’s important to convert the measurements for all of the ingredients in a recipe to maintain the same proportions as the original.
|
US |
Metric |
|
0.035 ounce |
1 gram |
|
1⁄4 ounce |
7 grams |
|
1⁄2 ounce |
14 grams |
|
1 ounce |
28 grams |
|
11⁄4 ounces |
35 grams |
|
11⁄2 ounces |
40 grams |
|
13⁄4 ounces |
50 grams |
|
21⁄2 ounces |
70 grams |
|
31⁄2 ounces |
100 grams |
|
4 ounces |
112 grams |
|
5 ounces |
140 grams |
|
8 ounces |
228 grams |
|
83⁄4 ounces |
250 grams |
|
10 ounces |
280 grams |
|
15 ounces |
425 grams |
|
16 ounces (1 pound) |
454 grams |
|
To convert |
to |
multiply |
|
ounces |
grams |
ounces by 28.35 |
|
pounds |
grams |
pounds by 453.5 |
|
pounds |
kilograms |
pounds by 0.45 |
|
To convert |
to |
multiply |
|
teaspoons |
milliliters |
teaspoons by 4.93 |
|
tablespoons |
milliliters |
tablespoons by 14.79 |
|
fluid ounces |
milliliters |
fluid ounces by 29.57 |
|
cups |
milliliters |
cups by 236.59 |
|
cups |
liters |
cups by 0.24 |
|
pints |
milliliters |
pints by 473.18 |
|
pints |
liters |
pints by 0.473 |
|
quarts |
milliliters |
quarts by 946.36 |
|
quarts |
liters |
quarts by 0.946 |
|
gallons |
liters |
gallons by 3.785 |
|
US |
Metric |
|
1 teaspoon |
5 milliliters |
|
1 tablespoon |
15 milliliters |
|
1⁄4 cup |
60 milliliters |
|
1⁄2 cup |
120 milliliters |
|
1 cup |
240 milliliters |
|
11⁄4 cups |
300 milliliters |
|
11⁄2 cups |
355 milliliters |
|
2 cups |
480 milliliters |
|
21⁄2 cups |
600 milliliters |
|
3 cups |
710 milliliters |
|
4 cups (1 quart) |
0.95 liter |
|
4 quarts (1 gallon) |
3.8 liters |
|
To convert |
to |
|
|
Fahrenheit |
Celsius |
subtract 32 from Fahrenheit temperature, multiply by 5, then divide by 9 |
|
US |
Metric |
|
200°F |
90°C |
|
225°F |
110°C |
|
250°F |
120°C |
|
275°F |
140°C |
|
300°F |
150°C |
|
325°F |
160°C |
|
350°F |
180°C |
|
375°F |
190°C |
|
400°F |
200°C |
|
425°F |
220°C |
|
450°F |
230°C |
|
475°F |
250°C |
|
500°F |
260°C |
|
550°F |
290°C (broiling) |