I was trained as an engineer, and currently a baker, so I have trouble with cookbooks based on guessing and "feeling".
If a recipe calls for 1 cup of chopped carrots, why not say that the cup also has a mass (weight) of 125g. Every person chops carrots differently, but the carrots lend their flavor based on the mass of the material.
What is 1 medium onion? 50g/100g/1000g?
I like Thomas Keller's salt measurements if you don't provide a mass (2-finger pinch of salt, 3-finger, etc.) But it makes for a more consistent recipe if you also include 4g salt. (I even use my powder scale for reloading on some small measurements in grains (1 grain = 1/7000 of US lb.
https://en.wikipedia.org/wiki/Grain_(unit))
Like a few others have said, I rewrite most recipes that I've worked out in a way that makes sense to me. Usually with a mass and volume measurement.
It sounds like you are doing more than due diligence to make a great cookbook.
Also, when providing mass ratios, it makes it easier to scale a recipe to any size.
100g flour
100g butter
100g eggs
x4, x10, or even x 0.4 the ratios work out whether for a cake, or a pot of stew. Might research baker's percentages. Also,
http://www.cookingforengineers.com/ might be off the beaten path for recipes, but I always check it first when searching for new things to try.
Looking forward to seeing your cookbook. Keep the thread updated, or add new ones as you progress. You can build quite a following by keeping people involved in the process.
Good Luck!
-Dewayne
