Work arounds

My wife reminded me today that sometimes you need to think about problems in a different way.

We've a lot of British cookbooks and availability of sone ingredients aside, most recipes work. With some ingredients though it's just a headache to figure it out. Cuts of beef are easy enough to transpose, cream doesn't really translate (double?), but flour is a pain.

There are ways to adjust recipes which veer to the arcane, but in some cases you can simply do what my genius wife did and go and look up what the US version of the cookbook suggests.