[suzivangogh]

Hello,
I was wondering if there is such a thing as a travel baking book. Something that would have small baking formulas that don't rely on certain weights or measurements from a certain country. Let's say you have rented lodging with a kitchenette and don't have baking utensils like cups, teaspoons, a scale, etc. I've written down a few old recipes using teacups and handfuls but I'd like more ideas.
Anyone have any ideas?
Thanks!

Suzi

[Barbara]

Michael Ruhlman's book may be suitable for your needs.
http://www.amazon.com/exec/obidos/ASIN/1416566112/ref=nosim/ruhlmancom

Here is his blog also
http://blog.ruhlman.com/

I've just ordered the book from Jude so if any other Aussies are interested get in touch with her.

http://www.judyoz.com/
_________________
Barbara

[dory]

Before you try a cookbook without measurements, you need to familiarize yourself with how the particular type of food looks and feels in various stages of preparation. With some types of food (steamed vegetables, grilled meat, etc. ) most people don't even use recipes. I even bake some things (for example, cornbread) with minimal measuring, although I think the proportion of leavening to flour has to be more or less constant. I say more or less because I am not super careful with measuring flour. However, I am close with flour and leavening. All other ingredients I put in by eye-- including oil, because I have learned what a particular amount of oil looks like. Yeast bread is easy, as yeast grows, so you do not have to be careful about proportions. Add liquid ingredients to the flour until you have the right consistency, and let it grow until it is leavened enough. I don't think you will find a cookbook that gives imprecise measurements, because cookbook authors get a bad rep. if people-- not matter how experienced or inexperienced as cooks, don't get good results. I would encourage you to be bold and experiment.

Dory