Baking In Translation: How to Cook British Without Freaking Out
I just wanted to let readers in the Seattle area know that I’ll be teaching a baking class at Book Larder on April 30th entitled Baking in Translation. I’m nervous already, so it would be wonderful to see as many friendly faces as possible in the audience. And of course, if you’re a Seattle blog reader, do come and laugh at my funny accent, I’d love to meet you.
The class has arisen from the occasional blog posts I write lamenting all the difficulties I’ve had over the past five years translating British recipes into American and vice versa.
We will cover weighing ingredients in metric versus measuring with cup measures; differences in terminology and vocabulary, such as flour and cream equivalents; where to source strange ingredients in the Seattle area and what to substitute if you can’t get hold of them, and discussing things like pan sizes and oven temperatures. Please come armed with any questions that have been bugging you and we’ll try to cover them all.
While we’re chatting, I will be showing you how to bake a classic English Victoria sponge (measured out in metric) and, if we have time, English flapjacks, using weird British ingredients like porridge oats, golden syrup and sultanas. There will also be treats available to taste.
I will be putting together a detailed hand-out containing all my hard-won knowledge which will be yours to take home, and by the end of it, the world of British cooking will be your oyster and you’ll be buried knee-deep in the Guardian’s food website and ordering obscure English cookbooks from Amazon UK.
The pictures are from last autumn when I made five Victoria sponges for Seattle’s annual Will Bake for Food event (click through and you’ll see one of my sponges out in the wild).