I got a Soehnle digital scale last year and now can't bear to be
without it. I've been using a few European cookbooks, but would love
to find more that use metric & weight measurements. It's just so much
easier to weigh many items than it is to measure them out by volume.
Anyone have any favorites?

right now I have: Larousse Gastronomique 1988 edition, Gisslen's
Professional Baking, and one or two by Paul Bocuse.

Josh