I would like to thank all my American recipe testers before we even start. My recipes were developed in France and Switzerland, using French ingredients in a French kitchen, with an English-speaking French audience in mind. The difference between a typical French kitchen and a typical American one is enormous.

For example, in a French kitchen, we don’t have measuring cups and measuring spoons. We measure everything by weight and volume. I’ve converted my weight and volume measurements, but I haven’t been able to test them using American methods of measuring.

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