I encourage you to include in your cookbook temperature equivalents (just what is a "hot oven," anyway?†). If you don't happen to have a good candy thermometer, making recipes like peanut brittle are difficult. When you have a handy guide that explains exactly what "hard crack" is§, even less experienced cooks will be able to use the recipe. It's a little thing, certainly not required, but why not have it handy, rather than make someone turn to another cookbook or have to Google the answer?
|Available at Amazon.|
* Yes, I know legumes aren't vegetables, but close enough.
† Find oven temp info here: Kitchen Dictionary: Oven Temperature
§ Candy temp info here: Candy Temperature Chart