American Cooking in England
contains three main sections:  
Food Names, Measurements, and Recipes; plus a brief section called Useful Information which explains things like switches on electrical points (outlets, US), the different types of beer in England (such as bitter and mild), plus other vital information not immediately understood by newly-arrived Americans in England.

•  Food Names   
  This 110-page section translates American food names and supermarket items to British English, and offers advice regarding substitutes for American ingredients.  

• Measurements  
  The 17-page Measurements section contains equivalent weights and volumes (American; Imperial; and metric), as well as other measures and guides such as egg sizes, can sizes, cream and milk fat-content charts (so you can find the rough equivalent to say, half & half), etc.

• Recipes 
  This section includes around 50 American recipes, specially selected based either on their not being readily available in England, or else on the fact that what is available is very different from the American dish of the same name (for example, lasagne).  The recipes are laid out with their original American ingredients and measurements enclosed in a box; below the box are the British ingredients and measurements (including metric).  This way the recipes are immediately understood by both Britons and North Americans.

Author's note:  Although this book is titled American Cooking in England, I think you will find many of its entries apply to other parts of the British Isles as well.  I used 'England' in the title rather than 'Britain' because that is where I live and that is the market I know (and the one the book is based on).  Scotland, Wales, and Ireland have their own foods and markets and titling the book 'in Britain' would have ignored this fact.  However, I have pointed out regional or national differences in food names or preparations whenever I've been aware of them.

Click the Updated Entries button to view errata or to view entries which were either not included in the first edition of American Cooking in England or, if they were included, were not covered in as much detail.