And, yeah, like Tony says, you can use them to make
your plates all frou-frou if you desire.

WEIGHT VERSUS VOLUME

You may notice that in most cases, the baking

recipes  in  this    book    are     given   with    weight

measurements—ounces  and     pounds—as   opposed     to

volume   measurements—cups   and     spoons.     Why     is

that?

• First and foremost, accuracy. Volume
  measurements are simply not accurate. To prove
  this, I asked ten friends of mine to measure out a
  cup of flour from a bowl. Each person used the
  same measuring cup dipped into the same bowl of
  flour. I even had each of them use the same
  method: dipping the cup into the bowl, then
  leveling off the excess with a knife. Then I weighed
  each batch. The difference was astounding: the
  cups of flour ranged from as low as 4 ounces to as
  high as 6 ounces, depending on the force used while
  scooping. That means that one person in this group
  would end up using a full 50 percent more flour
  than the person with the lightest cup for the same
  recipe. If, on the other hand, I’d asked each person
  to weigh out 5 ounces of flour (my standard