Even though I am American, right now I am living in England, so a lot of the information and links I have are most relevant in the UK; if you are in the USA or elsewhere, a little bit of Googling will usually help you find the equivalent product in your home country.
I have an eclectic mix of American and British cookbooks and cooking utensils, so I use both metric and American measurements in my own cooking. I know not everyone has two types of measuring implements, so I will do my best to convert my recipes to include both measurements, so people from all continents can enjoy them!
I am not the most accurate chef, and I tend to cook with approximate measurements; most of the measurements in the recipes are flexible, and you can tweak them as needed – if a recipe says 2 carrots and you only have 1, don’t worry about it (unless carrots are the main ingredient!). I rarely measure out a teaspoon but rather just eyeball the amount. The only time I’d say not to use approximate measurements is when you are baking – this is especially important for measurements like xanthan gum, where even ½ teaspoon extra will completely change the outcome!
Many of these recipes are adapted from my collection of dog-eared cookbooks; I appreciate all the hard work that have gone into these recipes, so I will always do my best to give credit to the original source of my recipes. I encourage you to buy your own cookbooks and build up your own kitchen library. Remember: The more battered and stained it is, the better the cookbook!