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New Interesting about the proof-reading.
I don't collect cookbooks like you do, but I have a few. Of course, they're the type you would find in any supermarket, so high volume, recognisable names, that sort of thing (Family Circle, Jamie Oliver, Donna Hay...). Never seen recipes with discrepancies between the ingredients listed and the ingredients in the instructions!

New Re: Interesting about the proof-reading.
These errors are not at all common in American cookbooks, or recipes otherwise published (except by bloggers on the Internet), and perhaps not in Australian. They do often appear in English cookbooks, along with other sloppiness, but even English cookbooks aren't as bad as Indian ones.
Expand Edited by Andrew Grygus July 27, 2017, 12:28:21 AM EDT
New My main complaint about English cookbooks remains . . .
. . that the English shy away from using weights and measures. Everything is by number of pieces with no hint as to what dimensions or weight.

My favorite is a recipe that called for "One Daikon". OK Lady, here in Los Angeles, Capital of the Pacific Rim, we have Daikons from one ounce to 10 pounds. Now exactly what size is a Daikon radish in London?

Again, if there are photos, I often depend on them to straighten things out. The photographers are good at making a presentable dish, not necessarily the recipe writers.

Another major problem is that English cookbooks of ethnic recipes almost never give any background information. They'll freely modify recipes without any hint of what they've done or why. They also name the authors but often give no information about their background. American cookbooks these days have a tremendous amount of background and carefully mention changes made. I still suspect that the problem is that the publishers, not the authors, hold the copyright, thus have total control.
New But - there is HOPE!
Since I am currently studying South American cuisines, I brought in a few new books, including three English, all from Annisse Press (Peru, Chili, Colombia / Venezuela).

They have good country background, good recipe background in the headings, few things are called by size (only really common things), there are weights and measures for most items (metric and sane) with explanations where English and American terminology are different. There is adequate background on the authors, though only on the dust jacket.

So far, I have found no conflict between the recipes and the photos or misaligned list / instruction errors. The main problem is there are so many large photos there are only 60 some recipes per book, but they seem very well chosen (all the authors are native to the countries).

Copyright is still with the publisher, but hopefully that will change too.
New I think I know why the Aussies ones are good at measurements.
It's because we are exposed to both the British and the American ones, plus we have a few oddities ourselves. So books have to spell them out.

New Yes, especially a Tablespoon that's different from . . .
. . the rest of the world, including New Zealand.
     I've been wondering . . . - (Andrew Grygus) - (9)
         Interesting about the proof-reading. - (static) - (5)
             Re: Interesting about the proof-reading. - (Andrew Grygus)
             My main complaint about English cookbooks remains . . . - (Andrew Grygus) - (3)
                 But - there is HOPE! - (Andrew Grygus) - (2)
                     I think I know why the Aussies ones are good at measurements. - (static) - (1)
                         Yes, especially a Tablespoon that's different from . . . - (Andrew Grygus)
         Any chance that oxtail cooking was in a pressure cooker? - (a6l6e6x) - (2)
             Re: Any chance that oxtail cooking was in a pressure cooker? - (Andrew Grygus)
             putting on Jaimacan accent, no you cookem in a duchie mon (cast Iron Dutch Oven) -NT - (boxley)

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