Am i the only one who would like to see ingredents in recipes listed in weights as well as measures (pounds/ounces/metric vs. teaspoons, etc.)? It's great if you use a scale, and you can just ignore the information if you don't. Ingredients by weight can be important in baking, especially since flour, for example, can vary greatly depending upon moisture in the flour and other factors. Generally, European cookbooks seem to do a much better job of this than Americans. Usually i just throw in a handful of this or that. But for a new recipe especially, i am somewhat reassured to read "a half cup of cheese (3 oz.)"