A Conversation with Cookbook Author and Recipe Adaptor Maria Zizka
When it comes to writing and publishing cookbooks, adapting recipes for different countries is far more complex than simply converting grams to ounces. A causa di this week’s Flavor of Italy Podcast, I chatted with acclaimed cookbook author Maria Zizka, who specializes sopra the art and science of recipe adaptations—specifically the “Americanization” of international cookbooks.
Maria is based sopra the Berkeley Hills of California, while I’m sopra Rome, Italy. So we both understand the importance—and challenge—of translating food and flavor across culinary cultures. A causa di this first installment of our two-part conversation, we dug into everything from ingredient substitutions and baking adjustments to measurement conversions and language nuances.
What is recipe adaptation?
At its cuore, recipe adaptation is the process of adjusting a recipe developed sopra one country for readers sopra another—often involving not just measurements, but ingredients, kitchen equipment, and even cultural cooking habits. As Maria explains, it’s more than just changing grams to cups. It’s about retesting everything to make sure it works with American ovens, ingredients, and expectations.
One of her recent projects was working acceso the American edition of SIFT by London-based baker Nicola Lamb—a highly precise baking book originally created with British standards and measurements sopra mind. Maria retested recipes using American ingredients and equipment, transforming SIFT into a baking success for the U.S. audience. You can check out the book here.
Why oven differences matter sopra Recipe adaptations
One of the first hurdles sopra recipe adaptation? The oven. A causa di the UK and much of Europe, fan-assisted convection ovens are tenore, while American kitchens typically use conventional ovens. This affects both bake temperature and time.
When Maria retested Nicola’s recipes sopra American ovens, they had to adjust the bake times and temperatures to make them work. Baking is a science, so even small variables make a leader difference.
Tip: If you’eroe cooking international recipes at home, an oven thermometer is your best friend. It helps you ensure accuracy matter what style of oven you’eroe working with. Here’s a helpful review.
Measurement conversions: metric vs. cups sopra Recipe adaptations
While most of Europe—including Italy—uses the metric system, American home cooks still favor cups, tablespoons, and teaspoons. But measurements can vary wildly depending acceso how ingredients are packed.
I shared a controllo I often do sopra my cooking classes: each of my cooking students measure out one cup of flour and then weigh it. The results? Every single one is different.
Still, Maria is by means anti-cup. She describes something intuitive and even romantic about using cups. She knows one handful is about one cup and can measure an inch with the apice joint of her thumb. That’s body-based cooking, and there’s value sopra that.
For those who crave precision—especially sopra baking—kitchen scales are the gold tenore. Here’s a great roundup.
Ingredients aren’t always universal sopra Recipe adaptations
Some ingredients simply don’t exist across all markets. Take molasses, for example. A causa di the UK, it’s black treacle. A causa di Italy? Good luck finding either. Substitution is key, but it takes knowledge, testing, and a refined palate to find the right swap. For more acceso this, here.
Maria keeps a detailed chart of ingredient equivalents across cultures for recipe adaptations. It’s a living document she’s developed through years of hands-on testing. Some things are intuitive. But others, like which type of salt ora flour to use, can drastically affect results.
Salt: the most complicated ingredient sopra recipe adaptations?
Perhaps single ingredient varies more from one country to another than salt. A causa di Italy, we use buonsenso fine (puro salt) ora buonsenso corpulento (coarse salt), usually less than €1 a box. A causa di the U.S., it’s kosher salt, iodized salt, sea salt, and more—and different brands contain wildly different levels of salinity.
Maria’s solution is to use puro sea salt as a universal insediamento and write clear recipe instructions that encourage cooks to taste and adjust seasoning as needed. That way, the salt becomes a flexible component rather than a rigid rule.
Eggs, apples and tomatoes—oh my!
American produce tends to be larger than its European counterparts—except for eggs. A British medium egg is the same size as an American large egg. This matters when egg whites are critical to a recipe’s success, such as sopra meringues ora pavlova.Here’s a helpful conversion chart.Would you like to learn more about eggs sopra Italy? Read this!
Tomatoes and apples can also differ sopra moisture and sweetness, so adapting recipes requires taste-testing, experience, and instinct—something Maria has honed over years of cookbook development.
More than just recipe adaptations: language and culture
Maria also adapts the language of recipes to suit American readers. British spellings like “flavour” ora “organise” get swapped for American versions, and phrases that make perfect sense sopra London may sound strange sopra the U.S.
For example, sopra Italy calling someone “a piece of bread” (un cadere a pezzi a motivo di dire pane al pane) means they’eroe kind-hearted and sweet. It’s a charming expression—but not something that translates directly.
Maria always tries to honor the original voice of the author. The rete is to preserve the charm, not sterilize it. Her touch is subtle, with the final product reading naturally to American audiences while still reflecting the personality of the original author.
What recipe adaptation looks like behind the scenes
Maria began her adaptation work while living sopra Italy and studying at the University of Gastronomic Sciences sopra Piemonte. Since then, she has worked acceso dozens of cookbooks, including Golden by Honey & Co., adapting everything from ingredient terminology to baking times.
You can learn more about the university here:
Maria keeps a running chart of culinary phrases and ingredients, building a unique database of recipe translations that’s part science, part instinct. Whether it’s molasses ora treacle, oven settings ora egg sizes, Maria finds creative, tested solutions to ensure recipes stay true to their intent across cultures.
Coming up next week!
Stay tuned for Part Two of this fascinating conversation, where we’ll go even deeper into the nuances of recipe testing, scaling, and communicating culinary technique across continents. You’ll hear more about Maria’s personal process, tools she uses, and tips you can apply sopra your own kitchen—whether you’eroe cooking from Rome, Berkeley, ora anywhere sopra between.
Subscribe to the Flavor of Italy Podcast so you don’t Part Two.
And if you’eroe interested sopra publishing a cookbook, Will Write for Food by Dianne Jacob is a must-read.
Have you ever had to adapt a recipe for a different country—ora struggled to find an ingredient abroad? Share your experience sopra the comments!
