What are the equivalent UK cooking terms in the US?

Take a look at this handy UK/US cooking term glossary.

Who do I contact for Press/Media queries?

Please email Liz Small at Waverley Books: liz(at)waverley-books.co.uk

Do you demonstrate how to make macarons?

I do give the occasional workshop. If you’re interested, just drop me a line via my social media buttons on the site or the contact form.
Otherwise, I do chocolate and pastry walks in Paris with Context Travel (online booking here.)

Check out this “Short Pleasure of Macarons” video I was invited to do for American Express – there’s no recipe here but it’s cute…
See blog post on my macaron demonstration at Aye Write’s Book Festival in Glasgow, March 2012. This was a demonstration without a kitchen. Yes, it was in a library!
See my live TV debut, making rose macarons on STV’s magazine programme, The Hour for a St Valentine’s Day Special. Please be kind, as this was live TV and I developed a petrified smile!

Can I share your recipe on my website or blog?

The recipes in both books are copyright and Waverley Books by law has the copyright and license to publish it. Waverley Books have asked that I don’t post my macaron and pâtisserie recipes on the website as they prefer you buy the books.

We would be delighted with your coverage of either book on your site. Please cite ”Mad About Macarons!” and/or “Teatime in Paris” (Waverley Books) and link up to MadAboutMacarons.com.
If you wish to use a recipe from either book, please contact Liz Small at Waverley Books (liz(at)waverley-books.co.uk) first for permission. Otherwise, if you wish to link to my other recipes on the site, then please just let me know and give me credit with Jill Colonna and “MadAboutMacarons.com”

Thank you, merci beaucoup!

I’m a Bookshop/Trade customer in the UK. How do I order?

Contact our distributors at BookSource for orders or enquiries. Tel: +44 (0) 845 370 0067

If you do not have an account with BookSource, please contact info@waverley-books.co.uk.

One of your questions not answered here?

Check out specific macaron questions on the Readers’ Forum where I’m happy to answer you!


Weight vs Volume

Please don’t start using the books without digital scales.
As pastry is precise, let’s do it like the French do: by weight rather than volume.
American readers might be disappointed not to see measurements in cups.  We’re not forgetting you.  It’s just that, in my experience, cups are not an accurate enough measurement to enable you to make macarons and choux pastry – and many other French patisserie recipes – consistently well. I recommend that all readers measure in grams and buy digital scales (they are not expensive) to ensure that your measuring is as precise as it needs to be. If you’re used to ounces, with digital scales you can simply switch the button over to grams and we’re all talking the same sweet language.
If any British cookery terms are puzzling, refer to this UK-US glossary of terms.

Oven temperature Conversions

Fan ºCFan ºFGas markNormal oven ºCNormal oven ºF
1402802 ½160320
1903756 ½210410
2204258 ½240460