One of the main differences between American and French food magazines, and recipes in general, is the level of detail provided in the instructions. For example, if you were to publish a recipe in America that called for a cuillère à café (coffee-spoon) of baking powder, folks would go apoplectic. “How much is a coffee spoon?”
Then there was the infamous question a copyeditor queried me about. I wrote instructions to butter a cake pan, but apparently I wasn’t clear enough.
“Do they butter the inside or the outside of the pan?”
Another difference is the laissez-faire instructions for assembly: I’ve seen French recipes for puff pastry that simply say, “Roll the pastry six times, folding it between each turn.”
But people here seem to have no problems with that and I’m not quite sure what it means.