Different chefs create their dishes in different ways.
As you work your way through this book, you’ll notice that some recipes call for ingredients to be measured out by weight while others call for ingredients to be measured out by volume. To make sure you have the correct supplies on hand to make any of the dishes throughout, be sure to have a set of measuring cups and spoons at the ready to measure out cups, teaspoons, and tablespoons, as well as a kitchen scale to get an accurate measurement in grams or ounces. If you need to convert any of the measurements to the metric system, see the conversion chart in the Appendix. Note that we have tried to format the recipes similarly for consistency, however just as each chef’s ink is a form of self-expression, so are their recipes. We have tried to keep them as close to their original form as possible to give you the best understanding of their cooking style.