Not sure about what's in US stores, but in Canada, besides heavy/whipping cream (35% or so), we have not just light cream (5-7%) but half-and-half (10%) and table aka coffee cream (18%, equivalent to the UK single cream). Increasingly seen is cooking cream (approx 48%). Plus English clotted cream and Devon cream are widely available these days, and of course there's creme fraiche and I'm sure I've left something out.
No.. "..although this isn't true in Australia, where one tablespoon equals 4 teaspoons, but that's probably more detail than you care to know!)" - this isn't more detail than I care to know, this is the EXACT information I need to know! I'm Australian and have 2 sets of measuring spoons/cups that are very different from one-another and it stresses me out. Thank you Nicola <3
CONGRATULATIONS! I'm planning to come by Omnivore tonight but I have to leave by 6:45, but hopefully enough time to grab a signed book and give you a squeeze!
Mazel Tov, Nicola. SIFT is in the queue, and hopefully, it will be in my hands by Christmas. So proud of you! (Purchasing the UK version, because I prefer to bake in metric.)
My (US) copy of Sift has random "Plus X Tbsp" (where X is 1, 2, or 3, from what I've seen) lines in the ingredients, with no actual ingredient next to the volume, which I assume should just be ignored? These show up in many, if not quite all, of the recipes in the book. Or I'm just being particularly dense?
Congrats on the US release! Thanks for sharing this interview -- what a fun look into Americanizing the book! While I bake exclusively with grams, I do appreciate having American measurements because, like Maria said, it is easier to visualize 1 cup of something versus the equivalent weight, which is helpful when you're running out of an ingredient but don't want to make a trip to the store.
I have never heard the word moreish before -- what a great concept to have in a single word. Maybe "addictive" would be a close translation?
I'm hoping to make it to your SF book tour stop tomorrow! (though with a UK version of the book because I just couldn't wait until November haha)
What exactly was the point in posting something so unconstructive here? Sift is a great book, it's a shame you didn't enjoy it - would suggest you keep working through it (I've loved the bun dough, chocolate cake, and galette recipes in particular)
I got mine today!! It is a baker’s dream. It looks like an English version of my brain on paper. I look at it and see the countless hours of work and knowledge, it is just beautiful.
Congratulations on your book. Just ordered SIFT from Amazon and it arrives tomorrow!! Can’t wait to read all the technical information. I’m always wondering why certain recipes work out beautifully (especially when I have patience and follow the instructions! 🤣).
Powell’s in Portland, OR has delivered me mine!!
Maria is wrong when she says we have only heavy cream…we have light cream and whipping cream too! That said, I’m ordering your book today!
Not sure about what's in US stores, but in Canada, besides heavy/whipping cream (35% or so), we have not just light cream (5-7%) but half-and-half (10%) and table aka coffee cream (18%, equivalent to the UK single cream). Increasingly seen is cooking cream (approx 48%). Plus English clotted cream and Devon cream are widely available these days, and of course there's creme fraiche and I'm sure I've left something out.
SIFTMAS CAME EARLY
Congratulations!!! All the best !
No.. "..although this isn't true in Australia, where one tablespoon equals 4 teaspoons, but that's probably more detail than you care to know!)" - this isn't more detail than I care to know, this is the EXACT information I need to know! I'm Australian and have 2 sets of measuring spoons/cups that are very different from one-another and it stresses me out. Thank you Nicola <3
CONGRATULATIONS! I'm planning to come by Omnivore tonight but I have to leave by 6:45, but hopefully enough time to grab a signed book and give you a squeeze!
My wife has cut me off from buying physical cookbooks. Thanks for making this available on Kindle! I’ll try to make it to Nicole Rucker’s.
Mazel Tov, Nicola. SIFT is in the queue, and hopefully, it will be in my hands by Christmas. So proud of you! (Purchasing the UK version, because I prefer to bake in metric.)
My (US) copy of Sift has random "Plus X Tbsp" (where X is 1, 2, or 3, from what I've seen) lines in the ingredients, with no actual ingredient next to the volume, which I assume should just be ignored? These show up in many, if not quite all, of the recipes in the book. Or I'm just being particularly dense?
A huge congrats to you, Nicola!!
Congrats on the US release! Thanks for sharing this interview -- what a fun look into Americanizing the book! While I bake exclusively with grams, I do appreciate having American measurements because, like Maria said, it is easier to visualize 1 cup of something versus the equivalent weight, which is helpful when you're running out of an ingredient but don't want to make a trip to the store.
I have never heard the word moreish before -- what a great concept to have in a single word. Maybe "addictive" would be a close translation?
I'm hoping to make it to your SF book tour stop tomorrow! (though with a UK version of the book because I just couldn't wait until November haha)
I honestly didn’t enjoy the book was expecting better content
What exactly was the point in posting something so unconstructive here? Sift is a great book, it's a shame you didn't enjoy it - would suggest you keep working through it (I've loved the bun dough, chocolate cake, and galette recipes in particular)
I am so freaking happy to finally get my copy !!!! And what a fascinating interview , thank you !
Merry SIFTMAS!
I got mine today!! It is a baker’s dream. It looks like an English version of my brain on paper. I look at it and see the countless hours of work and knowledge, it is just beautiful.
Congratulations on your book. Just ordered SIFT from Amazon and it arrives tomorrow!! Can’t wait to read all the technical information. I’m always wondering why certain recipes work out beautifully (especially when I have patience and follow the instructions! 🤣).