U.S.	METRIC
¼ teaspoon	1.25 milliliters
½ teaspoon	2.5 milliliters
1 teaspoon	5 milliliters
1 tablespoon (3 teaspoons)	15 milliliters
1 fluid ounce	30 milliliters
¼ cup	65 milliliters
¹/ ₃cup	80 milliliters
cup	235 milliliters
1 pint (2 cups)	480 milliliters
1 quart (4 cups, 32 fluid ounces)	950 milliliters
1 gallon (4 quarts)	3.8 liters
1 ounce (by weight)	28 grams
1 pound	454 grams
2.2 pounds	1 kilogram

Length Measures

U.S.	METRIC
¹/ ₈inch	3 millimeters
¼ inch	6 millimeters
½ inch	12 millimeters
1 inch	2.5 centimeters

Oven Temperatures

FAHRENHEIT	CELSIUS	GAS
250°	120°	½
275°	140°	1
300°	150°	2
325°	160°	3
350°	180°	4
375°	190°	5
400°	200°	6
425°	220°	7
450°	230°	8
475°	240°	9
500°	260°	10

Acknowledgments

Though I’m listed as the editor of this book, that’s only partly true. The fact is I was just one of many collaborators who joined in the journey that led to its making. Foremost among those collaborators are Todd Coleman, executive food editor (and star photographer) at saveur, whose expertise and intelligence grace every page; executive editor Dana Bowen, whose second-to-none editorial instincts set the tone for the entire book; David Weaver, our art director (and book designer), who proved as always to be a model not only of talent but of endless level-headedness; deputy editor, Beth Kracklauer, who patiently wrote (and then re-wrote, many times) the recipe headnotes; managing editors Greg Ferro and Georgia Freedman, who pushed us all to the finish line with (fabulously) cheap jokes, endless optimism, and the occasional jolt-of-fear e-mail; Hunter Lewis, saveur’s kitchen director, who along with Ben Mims, assistant kitchen director, diligently tested, multiple times, all the recipes that appear in the book; senior editors Betsy Andrews and Gabriella Gershenson, whose eleventh-hour comments and guidance were invaluable; our scary-smart copy chief Dorothy Irwin and her second-in-command, Kathryn Kuchenbrod; associate editor, Karen Shimizu, assistant editor, Marne Setton, and former saveur deputy editor David McAninch, all of whom provided crucial editorial assistance along the way; and Larry Nighswander, saveur’s photo director, who along with Paul Love, Mary Rose Lorenzana, Lyndsey Atkinson, and Katherine Pease culled and gathered the images that appear herein. Additionally, I’m indebted to our production manager, Courtney Janka, and prepress guru, Don Hill and his indefatigable team at Bonnier’s headquarters in Winter Park, Florida. My hat goes off to every one of these people not only for their selfless dedication but for their wisdom. Working with them all is a daily source of inspiration.

I’m grateful to the saveur contributors whose writing appears in these pages, including Jeff Berry, Jeffrey Charles, Jay Cheshes, Lillian Chou, Lizzie Collingham, Wayne Curtis, Cathy Danh, Cara de Silva, Sarah DiGregorio, Beth Elon, Evan Kleiman, Aglaia Kremezi, George Motz, Joan Nathan, Alia Yunis, and Robb Walsh. I also want to give a special shout out to our regular stable of photographers who created the images in this book, including André Baranowski, Virginie Blachere, David Brabyn, Bruce Crippen, Penny De Los Santos, Ben Fink, Natalie Fobes, David Hagerman, Michael Kraus, Ariana Lindquist, Landon Nordeman, and Barbara Ries. The brilliant work they do is its true heart and soul.

I also want to thank the ever-cheery and intensely skilled folks at Weldon Owen in San Francisco, whose vision it was to create this book, including Terry Newell, Hannah Rahill, Kim Laidlaw, Amy Kaneko, and Kara Church. Equally crucial to its existence is the terrific team at Chronicle Books, especially Bill LeBlond. Finally, I owe special thanks to Merri Lee Kingsly, publisher of saveur (and one of its fiercest advocates); Terry Snow, CEO of Bonnier Corporation, our parent company; and Jonas Bonnier, chairman of the corporation. You keep us on our toes, you push us toward excellence.

Saveur: The New Comfort Food (36 page)

Other books