I read about this book on other posts on this board and borrowed it from the library. I like the clarity of his instructions and the photos, but am concerned that recipes call for odd amounts like 1 1/3 tsp. of salt, as there is no such measurement of 1/3 tsp. of salt in the American baking lexicon. I converted the given weight measurement of .41 ounces to grams and still wound up with an odd number. I realize that in this example, a heaping 1/4 tsp. would likely suffice, but I'm wary about how successfully his recipes have been scaled back for the home baker. If fellow bakers would weigh in with feedback on this book, I'd appreciate it.