Corrections and Clarifications

Modernist Cuisine is the prod­uct of human beings. And like all human cre­ations, it con­tains imper­fec­tions. Despite our best efforts to find and elim­i­nate every error before the book went to press, some mis­takes slipped through. In a few cases the instruc­tions or dis­cus­sions in the book just aren’t as clear as they ought to be. Some read­ers have sent in cor­rec­tions, for which we are grate­ful. One reader, Larry Lofthouse, checked all our tem­per­a­ture con­ver­sions and scal­ing per­cent­ages, and iden­ti­fied quite a few errors. We cor­rected as many of these goofs as we could for the sec­ond print­ing and will improve the accu­racy fur­ther in sub­se­quent print­ings. But, for the record, here are the cor­rec­tions and clar­i­fi­ca­tions we’ve col­lected from the first printing.

Volume 1: History and Fundamentals

On page 1·11, “have used using expen­sive” should read “have used expensive.”

On page 1·15, the kiwi fruit shown looks yel­lower than those you are likely to find in the super­mar­ket. The pho­to­graph is accu­rate, how­ever: the vari­ety of kiwi we pho­tographed really is this color.

On page 1·15, in the sec­ond col­umn, “it was a com­pli­cated and exact­ing recipe to to make” should read “it was a com­pli­cated and exact­ing recipe to make.”

On page 1·16, “was a still a” should read “was still a.”

On page 1·18, in The Rough Start for Impressionist Art sec­tion, “Manet” should read “Monet.”

On page 1·19, “could could cause” should read “could cause.”

On page 1·19, “August Escoffier” should read “Auguste Escoffier.”

On page 1·21, in the cap­tion, “Normal Rockwell” should read “Norman Rockwell.”

On page 1·25, “causal” should read “casual” and “desert” should read “dessert.”

On page 1·26, "The First Plated Dish" should read "Plated Dishes."

On page 1·31, in the top caption, "cites" should read "cities."

On page 1·35, in the note in the margin, we misspelled Jean-Georges Vongerichten's name. We apologize for the error.

On page 1·51, "BBC's Channel 4" should read "Channel 4 TV."

On page 1·54, "potatos" should read "potatoes."

On page 1·62, in The History of Critical Responses to Modernist Cuisine, "see page 19" should read "see page 18."

On page 1·63, we misspelled Santi Santamaria's name. We apologize for the error.

On page 1·68, “and expe­ri­ence” should read “an experience.”

On page 1·80, in the last 2007 entry and in the last entry in the the fourth col­umn, the ref­er­ence to 1·174 should be deleted.

On page 1·84, in the cap­tion, “see page 2·7″ should read “see page 2·8.”

On page 1·94, in the cap­tion, “see page 4·41″ should read “see page 4·23.”

On page 1·99, “see page 94″ should read “see page 96.”

On page 1·100, in the note in the mar­gin, “see page x” should read “see page xi.”

On page 1·110, in the cap­tion, “caused pig bel” should read “called pig bel.”

On page 1·112, in the cap­tion, “know as Linnaeus” should read “known as Linnaeus.”

On page 1·116, “of feces to get to sick” should read “of feces to get sick.”

On page 1·118, “see page 126″ should read “see page 127.”

On page 1·127, “mesen­ger” should read “messenger.”

On page 1·130, “see Microbial Staining” should read “see Bacterial Staining.”

On page 1·142, “one, two, four, eight, 32, 64″ should read “one, two, four, eight, 16, 32, 64.”

On page 1·154, in the note in the mar­gin, “to ther­mally inac­ti­vate norovirus” should read “to ther­mally inac­ti­vate noroviruses.”

On page 1·174, in the note in the mar­gin, “192.2 °C” should read “192.2 °F.”

On page 1·177, in the cap­tion to the lower graph, “more than year” should read “more than a year.”

On page 1·185, “require­ment is and exam­ple” should read “require­ment is an example.”

On page 1·247, “farmer’s mar­ket” should read “farm­ers’ market.”

On page 1·254, “It is hard see” should read “It is hard to see.”

On page 1·265, in the cap­tion beneath the lower left hand chart, “400 m/s (1,440 kph/900 mph) should read “160 m/s (580 kph/360 mph).”

On page 1·268, “Among Units of Power” should read “Among Units of Energy and Power.”

On page 1·272, “refers 1,000″ should read “refers to 1,000.”

On page 1·273, in the first para­graph, “55 °F” should read “55 °C.”

On page 1·280, the entry for den­sity in Silicone oven mitts should read “1,250.”

On page 1·284, “warmer in the sun that a white one” should read “warmer in the sun than a white one.”

On page 1·285, “light its emits” should read “light it emits.”

On page 1·290, "another offer a" should read "another offers a."

On page 1·291, "enamal" should read "enamel."

On page 1·292, “The Energy of Changing State” should read “The Energy of Changing States.”

On page 1·296, “laent” should read “latent.”

On page 1·300 “must comes out” should read “must come out.”

On page 1·306, in the sec­ond note in the mar­gin, “get them go down to” should read “get them to go down to.”

On page 1·308, “an con­ven­tional” should read “a conventional.”

On page 1·331, “see the graphs on the next page” should read “see the graph on the next page.”

On page 1·334, in the sec­ond para­graph, the clos­ing paren­the­sis should be deleted.

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Volume 2: Techniques and Equipment

On page 2·12, in the cap­tion, “flare-ups Dodging” should read “flare-ups. Dodging.”

On page 2·16, in the cap­tion to the left of the grill, “cov­ers 59% of the grill” should read “cov­ers 56% of the grill.”

On page 2·26, step one should clar­ify that metal plates 6–20 mm / ¼–¾ in thick can be used. The thicker the metal plate, the better—as long as it doesn’t become too heavy to lift eas­ily. Plates of mild steel, alu­minum, or stain­less steel can all work well.

On page 2·27, in step six, “1 ½–2 min” should read “2–7 min” and the step should fur­ther note that “the exact tim­ing varies from one oven to another.” In step seven, “By the two-minute mark, the pizza should be done. Remove it from the oven” should read “Once the top of the pizza crust turns brown, remove the pizza from the oven.”

On page 2·38, “It’s Not the Heat, It’s the Humidity” should read “It’s Not the Heat; It’s the Humidity.”

On page 2·45, “a thin the pan” should read “a thin pan” and “has it evan­ge­list” should read “have its evangelist.”

On page 2·48, “For more on of the physics” should read “For more on the physics.”

On page 2·50, in the first para­graph, “in the con­duc­tion zone above the wok, with occa­sional for­ays into the drier, cooler air of the con­den­sa­tion zone” should read “in the con­den­sa­tion zone above the wok, with occa­sional for­ays into the drier, cooler air of the con­vec­tion zone.”

On page 2·51, in the first para­graph “the food that” should read “that the food.”

On page 2·53, “Fe₃₀₄″ should read “Fe₃O₄″ and “Fe₂₀₃″ should read “Fe₂O₃.”

On page 2·63, “only slight hot­ter” should read “only slightly hotter.”

On page 2·66, “col­lapses and fill” should read “col­lapses and fills.”

On page 2·84, “Napolean III” should read “Napoleon III.”

On page 2·95, in the mar­ginal note, “page 22″ should read “page 24.”

On page 2·96, in the last mar­ginal note, “beef check” should read “beef cheek.”

On page 2·115, “these of tech­niques” should read “these techniques.”

On page 2·117, “prin­ci­ple” should read “principal.”

On page 2·140, in the expla­na­tion at the top of the table The Chemicals at Work in Smoking, “cur­ing we asso­ci­ated” should read “cur­ing we associate.”

On page 2·143, “food out paces” should read “food outpaces.”

On page 2·149, “Dripping” should read “Dipping.”

On page 2·157, in the upper right hand graph, “Set point = 50 °C / 172 °F” should read “Set point = 50 °C / 122 °F.”

On page 2·164, in the cap­tion for the oven tem­per­a­ture graph, “kitchen-air” should read “kitchen air.”

On page 2·170, the Fahrenheit entry for bak­ing (both combi mode and con­vec­tion) should read “140−575″ and for fry­ing or grilling it should be “355−575.”

On pages 2·174 and 6·2, in step two for mak­ing bacon in a combi oven “1½ mm / ⅝ in” should read “1.5 mm / ¹⁄₁₆.”

On pages 2·178 and 6·3, in the Program table, “300 °C / 575 °F” should read “285 °C / 550 °F,” and in step two, “Roast to core tem­per­a­ture of 60 °C / 140 °F, about 3 h” should read “Roast to core tem­per­a­ture of 60 °C / 140 °F, about 4 h.”

On pages 2·179 and 6·3, in step six for roast­ing chicken in a combi oven, “Cook at 64 °C / 147 °F and 0%,” should read “Cook at 62 °C / 144 °F and 0%,” and in step nine, “Cook at 296 °C / 565 °F and 0%,” should read “Cook at 285 °C / 550 °F and 0%.”

On page 2·180, in step four, “the oven” should read “oven,” and “54 °C” should read “55 °C.”

On page 2·190, in the fourth item on the list of How Not to Do Irresponsible Things with a Microwave, “glasses in the microwave turntable” should read “glasses on the microwave turntable.”

On page 2·191, “meter per sec­ond” should read “meters per second.”

On page 2·204, in the sous vide can­ning sec­tion of the Sous Vide Cooking Strategies table, “and and” should read “and.”

On page 2·236, in the intro­duc­tory para­graph, “and those rely” should read “and those that rely.”

On page 2·238, “The are essen­tial” should read “They are essential.”

On page 2·242, in the cook­ing to a tar­get tem­per­a­ture sec­tion of the Strategies for Sous Vide: A Comprehensive Guide table, “as soon the core” should read “as soon as the core.”

On page 2·244, in the sec­ond chart, as well as in the cap­tion below it, “56 °C / 153 °F” should read “56 °C / 133 °F.”

On page 2·245, “whereas we use usu­ally” should read “whereas we usually.”

On page 2·245, “cools as fast, as or faster” should read “cools as fast as, or faster.”

On page 2·257, in the first para­graph, “than the bot­tom shelves” should read “than the top shelves.”

On page 2·258, in the mar­ginal note, “−150 °C to −60 °C / −238 °F to −76 °F” should read “−70 °C to −60 °C / −94 °F to −76 °F.”

On page 2·260, in step two of How to Freeze Food in a Salty Brine, “−15 °C / −5 °F” should read “−15 ° C / 5 °F.”

On page 2·264, “right the tem­per­a­ture” should read “right temperature.”

On page 2·269, in the intro­duc­tory para­graph, “foods improved” should read “foods improve.”

On page 2·270, in the intro­duc­tory para­graph, “oe” should read “oil.”

On page 2·276, in the col­umn for 2.0 cm / ¾ in, in the 120 °C / 216 °F row, “54 m 21s” should read “53 m 21s.”

On pages 2·276–9, the 6.0 cm columns in the tables on pages 276, 277, and 279 are incor­rect. The cor­rect times are as follows:

On page 2·278, in step one, “by sub­tract the start­ing” should read “by sub­tract­ing the starting.”

On page 2·286, in the top left para­graph, “tories” should read “laboratories.”

On page 2·290, in the first para­graph, “sum is 100 times...a hun­dred extra lit­tle doors” should read “sum is 10 times...ten extra lit­tle doors.”

On pages 2·297 and 6·6, in step one, “200 g of chicken wings” should read “400 g of chicken wings.” For more cor­rec­tions to the table on 6·6 only, click here.

On pages 2·301 and 6·10, the recipe for Brown Beef Stock should call for 100 g of full-bodied red wine with a scal­ing of 20%.

On page 2·301, in the recipe for Pressure-Cooked White Chicken Stock, in step two, “Bring to a boil, and then drain chicken imme­di­ately.” should read “Bring to a boil, and then drain chicken imme­di­ately. Alternatively, for brown stock, roast wings and bones, and fry ground chicken until golden brown.” The step appears cor­rectly in the recipe in the Kitchen Manual (page 6·11).

On pages 2·304 and 6·14, in the recipe for pho in the Best Bets for Broth table, in addi­tion to the roasted beef knuck­les, the recipe should also call for oxtail, jointed and seared, with a scal­ing of 18%.

On page 2·304, in the scal­ing col­umn for meat in the Best Bets for Broth table, “10” should read “10%.”

On page 2·305, in the recipe for ham broth and pho, in the Best Bets for Broths table, the cook­ing time should read “1½ h.”

On pages 2·307 and 6·16, in step six, on the Oxtail Pho recipe, “1 bar / 15 psi for 3 h” should read “1 bar / 15 psi for 1½ h.”

On pages 2·310 and 6·20, in step one of infus­ing fla­vor into a liq­uid, “add 10 g of crushed lemon­grass for every 100 g of vine­gar” should read “add 50 g of thinly sliced lemon­grass for every 100 g of vine­gar.” For more cor­rec­tions to the table on 6·20 only, click here.

On page 2·314, in the intro­duc­tory text on acid­i­fiers, “for determing the right” should read “for deter­min­ing the right.”

On page 2·316, in the cap­tion, “for­mu­lated to exactly to pH val­ues of exactly four” should read “for­mu­lated to pH val­ues of exactly four.”

On page 3·320, “sol­vents include fats” should read “sol­vents, which include fats.”

On page 2·322, the end of the sen­tence is cut off; it should read “and then care­fully mea­sure out the elixirs with a dropper.”

On page 2·322, “it to replen­ish” should read “is to replenish.”

On page 2·323, “such coconut fat” should read “such as coconut fat.”

On pages 2·329 and 6·28, in the Best Bets for Infused Fats table, in the “see page” col­umn of the cof­fee beans entry, page 5·211 should be included along with 4·371.

On page 2·332, “Some cook use” should read “Some cooks use.”

On page 2·334, in the para­graph on using a food press, “once of which” should read “one of which.”

On page 2·335, in the sec­ond full para­graph, “bro­mo­lain” should read “bromelain.”

On page 2·339, in step four of How to Keep Fresh-Squeezed Juice Fresh, “Filter our the pulp” should read “Filter out the pulp.”

On pages 2·340 and 6·31, in the recipe for Melon Water, in the mar­ginal note, “before to serv­ing” should read “before serving.”

On pages 2·340 and 6·31, the recipe for Meyer Lemonade should call for 2 g of water with a scal­ing of 0.7%.

On page 2·343, “stock in which” should read “stock, in which.”

On page 2·343, “These reac­tion” should read “These reactions.”

On page 2·344, in the intro­duc­tory text on jus, “makes it easy” should read “make it easy.”

On page 2·345, in the direc­tions for mak­ing jus, in step one, “for Jus below lists” should read “for Jus at left lists,” step two should read “If cook­ing sous vide, vac­uum seal the liq­uids, pro­teins, and aro­mat­ics together. Otherwise com­bine ingre­di­ents in a pres­sure cooker. Quantities are pro­por­tional to whichever ingre­di­ent (usu­ally the pro­tein or the stock) is set to 100%. For exam­ple, use 38 g of wine and 13 g of ver­mouth for every 100 g of heads when mak­ing shell­fish jus,” and step three should read “Cook. Recommended cook­ing meth­ods, tem­per­a­tures, and times are indi­cated in the table. Pressures given are gauge pres­sures.” These steps are writ­ten cor­rectly in the Kitchen Manual (page 6·350).

On pages 2·346 and 6·37, in the recipe for Sous Vide Mussel Juice, step two, “Steam for 4 min,” should read “Cook in 100 °C / 212 °F steam of boil­ing water for 4 min.”

On pages 2·348 and 6·37, in the recipe for Mushroom Jus, under mush­room stock, “see page 296″ should read “see page 5·129.” Note that in the Kitchen Manual it should read “see page 156.”

On page 2·352, in the Strategies for Filtering Liquids and Clarifying Consummés table, in the see page col­umn for the enzyme clar­i­fi­ca­tion entry, “351” should read “372.”

On page 2·353, in the cap­tion for the beakers, “slower the fil­tra­tion” should read “the slower the filtration.”

On page 2·359, “ladel” should read “ladle.”

On page 2·360, “that rule If you whip” should read “that rule. If you whip.”

On page 2·365, beneath car­rot juice in the ingre­di­ent col­umn of of the Centrifuged Carotene Butter recipe, “see page 365″ should read “see page 336.”

On pages 2·367 and 6·41, in the recipe for Centrifuged Pea Juice, in step five, “Skim off and reserve layer of sur­face fat, about 50 g,” should read “Skim off and reserve thin, mid­dle layer of pea butter—about 50 g—to spread on bread or blend into sauces.”

On page 2·374, in the Best Bets for Consommé table, in the fla­vor­ing col­umn for brown but­ter con­sommé, “see page 331″ should read “see page 4·213.”

On pages 2·376 and 6·44, the recipe for Pistachio Consommé should call for 100 g of shelled, raw pis­ta­chios with a scal­ing of 33%, 15 g of sugar with a scal­ing of 5%, 10 g of grape seed oil with a scal­ing of 3.3%, 300 g of water with a scal­ing of 100%, and 20 g of pis­ta­chio oil with a scal­ing of 6.6%.

On page 2·384, “your own spirts” should read “your own spirits.”

On pages 2·388 and 6·47, in step four of How to Distill with a Rotavap, “depends the size” should read “depends on the size.” For more cor­rec­tions to How to Distill a with a Rotavap on 6·47 only, click here.

Onpages 2·389 and 6·47, the recipe for Vacuum-Concentrated Apple and Cabbage Juice should call for 30 g of honey with a scal­ing of 20%.”

On page 2·394, “bot­tles of solu­tion that fit” should read “bot­tles that fit.”

On page 2·396, “a alco­hol con­tent” should read “an alco­hol content.”

On page 2·397, in the intro­duc­tory para­graph to How to Freeze Concentrate, “as pos­si­ble then” should read “as pos­si­ble, and then.”

On page 2·423, in the bot­tom cap­tion, “allows you com­pen­sate” should read “allows you to compensate.”

On page 2·424, in the instruc­tions for Making a Smooth Puree, the order of steps two and three should be reversed, and step four should instruct the reader to sieve the mix­ture after puree­ing. The steps do appear cor­rectly in the Kitchen Manual (page 6·55).

On page 2·425, in the recipe for broc­coli flo­rets in the Best Bets for Vegetable and Fruit Purees table, in the liq­uid col­umn, “neu­tral oil 3%” should read “hazel­nut oil 10%.” In the tool col­umn, “Pacojet” should read “com­mer­cial blender.” These entries are cor­rect in the Kitchen Manual (page 6·55).

On pages 2·425 and 6·55, in the recipe for arti­choke puree in the Best Bets for Vegetable and Fruit Purees, the tem­per­a­ture given should be 90 °C / 194 °F.

On pages 2·425 and 6·55, in the recipe for beet puree in the Best Bets for Vegetable and Fruit Purees, the tem­per­a­ture given should be 90 °C / 194 °F.

On pages 2·427 and 6·57, in the recipe for Celery Root Mousseline, in step nine, “Season puree” should read “Whisk in oil, and season.”

On page 2·443 and 6·59, the recipe for Spray-Dried Buttermilk should call for 0.4 g of lac­tic acid with a scal­ing of 0.02%.

On page 2·458, in the para­graph on dry ice, “−78 °C / −173 °F” should read “−78 °C / −109 °F.”

On page 2·460, in step one of the vari­a­tion direc­tions for cry­opoach­ing an oil, “Tie off the the plas­tic wrap” should read “Tie off the plas­tic wrap.”

On page 2·465, in the last line, “a fizzy con­sumed” should read “a fizzy drink consumed.”

On page 2·467, “into smaller dewar” should read “into a smaller Dewar.”

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Volume 3: Animals and Plants

On page 3·12, “legs mus­cles” should read “leg muscles.”

On page 3·42, in step three, “41 °F” should read “40 °F.”

On page 3·49, in the cap­tion, “see page 234″ should read “see page 220.”

On page 3·51, “the Jaccard tool is the most dis­crete” should read “the Jaccard tool is the most discreet.”

On pages 3·65 and 6·65, in the recipe for Hanger Steak Tartare, “Glucose” should read “Glucose syrup DE 40.”

On pages 3·68 and 6·67, the recipe for Salmon Tartare Cornets should call for 65 g of all-purpose flour with a scal­ing of 45%.

On page 3·76, in the sec­ond mar­ginal note, “see page 174″ should read “see page 190.”

On page 3·79, “might notice” should read “might not notice.”

On page 3·83, in Fat, the Other Tough Cut, “fatty issue” should read “fatty tissue.”

On pages 3·97 and 6·70, the recipe for Rib Eye with Cherry Mustard Marmalade and Porcini should call for 0.5 g of qua­tre epice with a scal­ing of 0.06%.

On pages 3·99 and 6·71, in the Best Bets for Cooking Tender Red Poultry Sous Vide, the tem­per­a­ture given for cook­ing goose breast should be 55 °C / 131 °F for a pink coloring.

On pages 3·99 and 6·70, in the Best Bets for Cooking Tender White Poultry Sous Vide, the tem­per­a­tures given for cook­ing pheas­ant breast should be 54 °C / 129 °F medium rare for a slightly pink col­or­ing and 56 °C / 133 °F for medium.

On pages 3·100 and 6·72, in the recipe for Poulet au Feu d’Enfer, in step three, “in 60 °C / 140 °F bath” should read “in 59 °C / 138 °F bath” and what is cur­rently “tem­per­a­ture of 59 °C / 138 °F,” should read “tem­per­a­ture of 58 °C / 136 °F.” In step four, “hold for addi­tional 20 min,” should read “hold for addi­tional 30 min.”

On pages 3·102 and 6·74, in the Best Bets for Cooking Fish Sous Vide table, the recipe for hamachi should sug­gest cook­ing at 40 °C / 104 °F for a ten­der tex­ture. The recipes for cod, esco­lar, and salmon should sug­gest cook­ing at 41 °C / 106 °F for a ten­der tex­ture. For a flaky tex­ture, it should sug­gest cook­ing cod at 49 °C / 120 °F and cook­ing sea bass at 50 °C / 122 °F. In addi­tion, in the cap­tion to the table, “some of the those for” should read “some of those for.”

On pages 3·108 and 6·83, the recipe for Geoduck in the Best Bets for Cooking Tough Shellfish table should sug­gest cook­ing at 88 °C / 190 °F for a ten­der braised tex­ture. For cor­rec­tions to the recipe for Sous Vide Guinea Hen on page 6·83, click here.

On pages 3·109 and 6·86, the recipe for beef flat­iron in the Best Bets for Cooking Tough Cuts table should sug­gest cook­ing at 60 °C / 140 °F for 36 h to obtain a ten­der, yield­ing tex­ture. In addi­tion, in step six, “See see page” should read “See page.”

On pages 3·149 and 6·99, the recipe for Foie Gras Soup should call for 10 g of extra vir­gin olive oil with a scal­ing of 1.7%.

On page 3·161, in the Maximum Concentrations of Curing Salts Permitted by the U.S. Dept. of Agriculture table, “cur­ing sales” should read “cur­ing salts.”

On pages 3·168 and 6·101, in the Best Bets for Brines table, the recipe for pink brine should call for a scal­ing of 1% for the 1st scal­ing of salt.

On page 3·171, in the high-concentration vari­a­tion, step two should read “fol­low steps 3–5.”

On pages 3·177 and 6·105, in the recipe for Shaved Foie Gras, “Glucose” should read “Glucose syrup DE 40.”

On pages 3·179 and 6·106, the recipe for Miso Cured Black Cod should call for 3 g of lemon zest with a scal­ing of 0.75% and 500 g of white miso with a scal­ing of 125%.

On pages 3·179 and 6·107, in the recipe for Grapefruit Cured Salmon, step three, “Blend, form­ing wet cure,” should read “Blend to form dry cure.”

On page 3·184, in the lower left cap­tion, “10” should read “8.”

On page 3·195, “Beyond acids and alka­lines” should read “Beyond acids and alkalis.”

On page 3·197, on the map of India, “Bangaluru” should read “Bengaluru.”

On pages 3·200 and 6·114, the recipe for Lutefisk should call for 25 g each of salt and sodium hydrox­ide. Each should have a scal­ing of 2.5% and a spe­cial scal­ing of 0.7%.

On pages 3·201 and 6·115, the recipe for Yakitori should call for 200 g of chicken skin with a scal­ing of 50% and 400 g of coarsely ground chicken thigh meat with a scal­ing of 100%. In the sixth step, “Cook sous vide in 88 °C / 190 °F bath for 2 h” should read “Cook sous vide in 88 °C / 190 °F bath for 12 h.”

On pages 3·201 and 6·119, in the recipe for Beet Juice-Fed Oysters, step four, “Strain juice through fine (500 micron / 0.02 in) sieve” should read “Strain juice through fine (25 micron / #500) sieve.”

On pages 3·201 and 6·119, in the mar­ginal note for the recipe for Beet Juice-Fed Oysters, “Using a 500 micron sieve” should sim­ply read “Using a very fine sieve.”

On pages 3·204 and 6·118, in the recipe for Chicken Tikka Masala, the first mar­ginal nota­tion should include as the first sen­tence “This dish can be made with bone­less skin­less chicken meat or with whole chicken legs.” In step 21, “Sear chicken pieces, skin side only, until crisp” should read “Sear chicken pieces until crisp.”

On pages 3·213, and 6·121, we mis­spelled John Paul Carmona’s name. We apol­o­gize for the error.

On page 3·213, “inspired by from” should read “inspired by.”

On pages 3·213 and 6·121, the recipe for Beef Cheek Pastrami should call for 2 g of pink pep­per­corns with a scal­ing of 0.2%, 10 g of juniper berries with a scal­ing of 1%, and 75g of salt with a scal­ing of 7.5% (note that this means 75 g of salt with a scal­ing of 7.5% is called for twice, in both the sec­ond block and the last block).

On page 3·222, “see page 334″ should read “see page 234.”

On page 3·223, “see page 354″ should read “see page 254″ and “see page 325″ should read “see page 225.”

On page 3·225, in The Poach Test, “see page 353″ should read “see page 253″ and “see page 328″ should read “see page 228.” In the note in the mar­gin, “see page 333″ should read “see page 233″ and “see page 348″ should read “see page 248.”

On page 3·226, the next-to-last sen­tence of the sec­ond col­umn reads “These cul­tures are iso­lated from suc­cess­ful sausage-making oper­a­tions.” Should suc­cess­ful be suc­ces­sive? In this par­tic­u­lar case, we meant suc­cess­ful. The ori­gin of sausage cul­tures started by tak­ing sam­ples from tra­di­tional sausage mak­ers and then refin­ing them.

On page 3·228, in the bot­tom note, “page 348″ should read “page 248.”

On pages 3·234 and 6·123, in the Best Bets for Burgers table, “fil­let mignon” should read “filet mignon” and “hangar” should read “hanger.”

On page 3·236, in steps one and two, “see page 328″ should read “see page 228.” Also in step two, “page 348″ should read “page 248.”

On pages 3·237 and 6·125, the Best Bets for Cooking Coarse-Ground Sausages table should sug­gest cook­ing breakfast-style sausages at 138 °F.

On page 3·237, in step five, “see page 325″ should read “see page 225,” and in step six, “page 340″ should read “page 240.”

On page 3·238, in step two, “page 340″ should read “page 240.”

On pages 3·239 and 6·129, in the Best Bets for Emulsion-Style Sausages table, in the other ingre­di­ents col­umn, in the entry for blood sausage, “ches­nut puree” should read “chest­nut puree” and in the entry for mor­tadella, “Micro crys­talline” should read “microcrystalline.”

On page 3·239, in step six, “page 325″ should read “225.” This is cor­rect in the Kitchen Manual (page 6·129).

On page 3·243, in the cap­tion, “page 349″ should read “page 249.”

On page 3·244, in step three, “page 328″ should read “page 228.”

On pages 3·247 and 6·135, in the recipe for Fast-Cured Pepperoni, in the ingre­di­ents col­umn, “Pork back­fat” should read “Pork fatback.”

On pages 3·249 and 6·137, the recipe for Fried Chicken Sausage should call for 26 g of salt with a scal­ing of 2.6% and 400 g of pres­sure ren­dered chicken fat with a scal­ing of 40%. In the nota­tion, “This tem­per­a­tures” should read “The temperatures.”

On page 3·250, in the cap­tion, “page 353″ should read “page 253.”

On page 3·254, “page 356″ should read “page 256.”

On page 3·256, “page 353″ should read “page 253.”

On page 3·286, “fall within” should read “falls within.”

On pages 3·289 and 6·139, in the Best Bets for Cooking Vegetables Sous Vide Until Tender table, “onions, cipollini” should read “onions, cipolline.”

On page 3·289, in the Best Bets for Cooking Vegetables Sous Vide Until Tender table, there should be a line between “squash, sum­mer (zuc­chini, yel­low)” and “squash, firm autumn vari­eties (Hokkaido, kabocha, kuri).” This appears cor­rectly in the Kitchen Manual (page 6·139).

On page 3·292, in the Best Bets for Cooking Vegetables Sous Vide with Fat Until Tender table, there should be a line between “shal­lots” and “squash, kabocha.” This appears cor­rectly in the Kitchen Manual (page 6 ·143).

On pages 3·301 and 6·150, the recipe for Caramelized Carrot Soup should call for 4 g of young gin­ger with a scal­ing of 0.8% and “Carrot juice, brought to boil and cen­trifuged” should read “Carrot juice, brought to sim­mer and cen­trifuged.” In step four, “50 min” should read “20 min.”

On pages 3·302 and 6·150, the recipe for Autoclaved Onion Soup should call for 80 g of cheese foam with a scal­ing of 40%.

On pages 3·303 and 6·151, the recipe for Crispy Boiled Peanuts should call for 2 g of Demerara sugar with a scal­ing of 2%.

On pages 3·305 and 6·152, in the Best Bets for Risotto table, in the “see page” col­umn, the entry for brown rice should be removed and in the space for bomba rice, it should read “see next page.”

On pages 3·308 and 6·154, in the recipe for Sous Vide Clam and Oat Risotto, “Mussel jus” should read “Mussel juice.”

On pages 3·313 and 6·158, in the recipe for Artichoke and Potato Chaat, “Extra, vir­gin olive oil” should read “Extra–virgin olive oil.”

On pages 3·323 and 6·160, the recipe for Pommes Pont-Neuf should call for 0.75 g of bak­ing soda with a scal­ing of 0.15%.

On pages 3·324 and 6·160, in the recipe for Pectinase-Steeped Fries, in step six, “Steam at 100 °C / 212 °F for 15 min” should read “Steam at 100 °C / 212 °F for 20 min,” and in step eight, “Blanch in 170 °C / 340 °F oil” should read “Blanch in 160 °C / 325 °F oil.”

On pages 3·324 and 6·161, in the recipe for Starch-Infused Fries, in step six, “Steam at 100 °C / 212 °F for 15 min” should read “Steam at 100 °C / 212 °F for 20 min,” and in step ten, “Blanch in 170 °C / 340 °F oil” should read “Blanch in 160 °C / 325 °F oil.”

On pages 3·325 and 6·161, in the recipe for Ultrasonic Fries, in step three, “Cook at 100 °C / 212 °F for 15 min” should read “Cook at 100 °C / 212 °F for 20 min,” and in step nine, “Blanch in 170 °C / 340 °F oil” should read “Blanch in 160 °C / 325 °F oil.”

On pages 3·325 and 6·161, in the recipe for Starch-Infused Ultrasonic Fries, in step three, “Cook at 100 °C / 212 °F for 15 min” should read “Cook at 100 °C / 212 °F for 20 min,” and in step 12, “Blanch in 170 °C / 340 °F oil” should read “Blanch in 160 °C / 325 °F oil.”

On pages 3·325 and 6·161, in the mar­ginal note, “Branson 8150″ should read “Branson 8510.”

On page 3·325, beneath the right pic­ture, “14” should read “13.”

On pages 3·328 and 6·162, in the Best Bets for Fried Fruit and Vegetable Chips table, the recipes for apple, cel­ery root, cucum­ber, egg­plant, jalapeño, melon, pineap­ple, straw­berry, tomato, and water­melon should all sug­gest deep-frying at 150 °C / 300 °F. The recipes for Asian pear, car­rot, lotus root and potato should all sug­gest deep-frying at 160 °C / 325 °F.

On pages 3·330 and 6·162, in the recipe for Restructured Potato Chips, in step five, “flip and bake another 2–3 min” should read “flip and bake another 8–10 min.”

On pages 3·333 and 6·163, in the Best Bets for Batters table, the sec­ond instance of salt in the sea­son­ing col­umn for Egg Yolk Batter should be deleted.

On pages 3·340 and 6·168, the recipe for Cromesquis should call for 6 g of Ultra-Sperse 3 with a scal­ing of 1.7% and a spe­cial scal­ing of 0.4%, 2.4 g of lota car­rageenan with a scal­ing of 0.68% and a spe­cial scal­ing of 0.16%, and 1.8 g of low-acyl gel­lan with a scal­ing of 0.51% and a spe­cial scal­ing of 0.12%. In the Kitchen Manual, the order of the steps is cor­rect as printed, but the num­ber­ing is wrong. The steps are out of order on page 3·340.

On pages 3·341 and 6·169, the recipe for Corn Croquetta should call for 100 g of water with a scal­ing of 33%, 1.5 g of methyl­cel­lu­lose with a scal­ing of 0.5%, 5 g of Crisp Coat UC with a scal­ing of 1.7%, 50 g of freeze-dried corn pow­der with a scal­ing of 16.7%, and 50 g of panko with a scal­ing of 16.7%.

On pages 3·350 and 6·174, the recipe for Preserved Lemons should call for 1.8 g of saf­fron with a scal­ing of 0.06%. For cor­rec­tions to the recipe for Pickled Tapioca Pearl on page 6·174, click here.

On pages 3·352 and 6·175, in the recipe for kim­chi, in step seven, “24 wk” should read “2–4 wk.”

On page 3·367 and 6·186, the dehy­dra­tion tem­per­a­tures for crisp and airy wafers in the Formulas for Dehydrating Produce table should all be 55 °C / 130 °F.

On page 3·374, in the cap­tion, “that it shat­ter” should read “that it shatters.”

On pages 3·384 and 6·192, the recipe for Spaghetti Carbonara should call for 20 g of Parmesan with a scal­ing of 20%, 15 g of thinly sliced gar­lic with a scal­ing of 15%, and 10 g of finely minced chives with a scal­ing of 10%. The over­all yield should be 450 g, eight portions.

On pages 3·385 and 6·193, the recipe for Pad Thai should call for 40 g of bean sprouts with a scal­ing of 13.5%.

On pages 3·392 and 6·196, in the recipe for Compressed Melon Terrine, in step one, “Disperse cal­cium lac­tate glu­conate into water” should read “Disperse cal­cium lac­tate into water.”

---

Volume 4: Ingredients and Preparations

On page 4·20, in the last sen­tence of the sec­ond para­graph, “because it pro­duces” should read “because they produce.”

On page 4·30, in the Best Bets for Thickening with Modified Starch table, the ref­er­ence to page 96 in the N-Zorbit row should be deleted.

On pages 4·32 and 6·203, the recipe for Steamed Cod with Cod Roe Velouté should call for 20 g of prege­la­tinized starch paste with a scal­ing of 40%.

On pages 4·33 and 6·204, in the recipe for Turkey Wing, “Yields 450 g (four por­tions)” should read “Yields 300 g (four portions).”

On page 4·42, in the intro­duc­tion, “HPMC, and CMC” should read “HPMC, CMC, AND SMC.” In the Hydrocolloid Properties and Uses table, in the prod­uct col­umn, “car­boxyl” should read “carboxy.”

On page 4·43, in the intro­duc­tion to the Hydrocolloid Properties and Uses table, “see page 166″ should read “see page 129″ and in the kon­jac gum entry in the gels col­umn, “80 °C / 158 °F” should read “70 °C / 158 °F.”

On pages 4·48 and 6·211, in the recipe for Ham Consommé with Melon Beads, in the ingre­di­ents list, “Iberico ham con­sommé” should read “Iberico ham con­sommé, from above.” In step six, “Blend with juice until dis­solved” should read “Blend together until dissolved.”

On pages 4·49 and 6·220, the recipe for House Barbecue Sauce should call for 20 g of freeze dried tomato pow­der with a scal­ing of 20%.

On pages 4·49 and 6·212, in the recipe for Tomato Whey Broth, the last ingre­di­ent (tomato vine­gar) is optional.

On pages 4·50 and 6·214, in the recipe for Caramelized Coconut Cream, in step four, “Blend until sodium algi­nate is com­pletely dis­solved” should read “Blend until PGA is com­pletely dissolved.”

On pages 4·52 and 6·213, the recipe for White Grape Syrup should call for 4.5 g of malic acid with a scal­ing of 1.1%.

On pages 4·53, and 6·215, in the recipe for Warm Potato and Pistachio Pesto Salad, “Parmiggiano Reggiano” should read “Parmigiano Reggiano.”

On pages 4·53 and 6·215, in the recipe for Warm Potato and Pistachio Pesto Salad, in step four, “blanc” should read “blanch.”

On page 4·56, in the Best Bets for Making Milks and Creams table, in the Procedure col­umn for yogurt, “scald milk at 85 °C / 125 °F” should read “scald milk at 85 °F / 185 °C.”

On pages 4·57 and 6·227, the recipe for Herbed Cheese Spread should call for 10 g of gar­lic con­fit with a scal­ing of 13.3%.

On pages 4·59 and 6·228, in the recipe for Horchata (Chufa Milk), in step six, “Pass milk through fine sieve” should read “Strain milk, press­ing on solids to extract as much liq­uid as pos­si­ble. Discard solids.”

On pages 4·60 and 6·229, in step five, “Slow, low-temperatures dry­ing pro­duces films” should read “Slow, low-temperature dry­ing pro­duces films,” “dried to quickly” should read “dried too quickly,” and “For more infor­ma­tion on” should read “For more on.”

On page 4·69, in the Traditional Gels table, in the exam­ples col­umn, “souf­flées” should read “soufflés.”

On pages 4·82 and 6·234, the recipe for Miso-Cured Egg Yolks in the Best Bets for Pickled and Preserved eggs table should sug­gest cur­ing for five days.

On page 4·83, in the bot­tom mar­ginal note, “yoke” should read “yolk.”

On page 4·89, in the note, the end­ing paren­the­sis should be deleted.

On pages 4·93 and 6·240, the recipe for French Scrambled Eggs should call for 4 g of salt with a scal­ing of 2.7%. In step three, “about 25 min” should read “about 35 min,” and “until set, about 7 min” should read “until set, about 10 min.”

On pages 4·98 and 6·243, the recipe for Chorizo French Toast should call for 9 g of salt with a scal­ing of 4.5%. For cor­rec­tions to the recipe for Omelet Base on page 6·243, click here.

On pages 4·114 and 6·250, in the recipe for Milk Skin with Grilled Salsify and Truffle Puree, “non­ho­mog­e­nized” should read “unhomogenized.”

On page 4·116, in step three of Making Gels with Activa, “Refrigerate 12–24 hours to set” should read “Refrigerate until set.”

On page 4·117 and 6·252, in the table Best Bets for Gelling with Transglutaminase (Activa), in the row for sour cream spaet­zle, 160 Bloom gelatin, at a scal­ing of 3.3%, should be added to the list of bases and water should have a scal­ing of 22.2%.

On pages 4·117 and 6·252, the recipe for Sour Cream Spaetzle should call for 3 g of salt with a scal­ing of 2%.

On pages 4·118 and 6·254, in step 10 of the recipe for Edamame Sheets, King Crab, Cinnamon Dashi, “if the broth” should read “if broth.”

On pages 4·120 and 6·255, the recipe for Deep-Fried Custard should call for 100 g of XO sauce with a scal­ing of 40%. The cap­tion should call for 26 g of sugar with a scal­ing of 8% when adjust­ing the recipe for a sweet ver­sion, and “savor” should read “savory.” Note that this last error appears cor­rectly in the Kitchen Manual.

On page 4·123, the photo steps should be noted as “6a,” “6b,” and “6c.”

On pages 4·124, “affect on fla­vor is neg­li­gi­ble” should read “effect on fla­vor is neg­li­gi­ble.” In the fourth mar­ginal note, “see page 2·351″ should read “see page 2·368.”

On pages 4·130 and 6·259, in the recipe for Dill Spheres, the dou­ble aster­isk nota­tion, “% of total weight of water” should read “% of total weight of cel­ery juice.” In step ten, “allow to skin to form” should read “allow skin to form.”

On page 4·135, the vari­a­tion of freez­ing gel spheres should note that Grant Achatz pio­neered this mold­ing tech­nique in 2004, when he used it to make his “Cranberry, Frozen and Chewy” from cran­berry syrup thick­ened with mod­i­fied starch. Here, we sug­gest using this tech­nique to mold a mix­ture made with 0.8% locust bean gum and 0.2% xan­than gum. This com­bi­na­tion of gelling agents allows the mix­ture to set as a gel after it has been frozen and later thawed. You can use this tech­nique to set other liq­uids in frozen form as well.

On pages 4·141 and 6·261, in the exam­ple use col­umn of the Best Bets for Cold Gels table, “sunny-side up egg” should read “sunny-side up eggs.”

On pages 4·142 and 6·263, in the recipe for Cauliflower Panna Cotta, “Yields 850 g (about 16 panna cot­tas)” should read “Yields 850 g (about 16 panna cotte).”

On pages 4·144 and 6·264, In the recipe for Knot Foie, “Cilantro Delfino Springs” should read “Cilantro Delfino Sprigs.”

On pages 4·145 and 6·265, the recipe for Guinness “Pâte de Fruit” should call for 10 g of HM pectin with a scal­ing of 10% and a spe­cial scal­ing of 1.7% of the total weight of the sugar, iso­malt, beer, and glucose.

On pages 4·146 and 6·266, the recipe for Olive Oil Noodles should call for 0.7 g of agar with a scal­ing of 0.44%. In step 12, “Extrude noo­dles 1 mm / ¹/₃₂ in thick” should read “Extrude noo­dles 3 mm / ⅛ in thick.”

On page 4·147, the photo steps should be noted as "10a," "10b," "13a," and "13c."

On pages 4·152 and 6·270, in the recipe for Foie Gras Parfait Spheres, step seven should be moved to the next block.

On pages 4·153, 5·268, and 6·270, the recipe for Foie Gras Cherries should call for 0.6 g of xanthan gum with a scaling of 0.4% and a special scaling of 0.1%. The recipe should also call for 18 foie gras parfait spheres. For more corrections to the recipe on page 5·268 only, click here. Or, for corrections to the recipe for Halibut Cheek on page 6·270, click here.

On pages 4·155 and 6·272, the recipe for Salmon Poached in Licorice should call for 11.2 g of low-acyl gellan gum with a scaling of 0.7% and a special scaling of 0.46% of the total weight of the licorice stock and 3.2 g of high-acyl gellan gum with a scaling of 0.2% and a special scaling of 0.13% of the total weight of the licorice stock.

On page 4·157, the bottom right photo should be noted as showing step 29.

On page 4·161, in step six for Making a Hot Gel, "see the table" should read "see the table at left" and "page 132" should read "pages 132–139."

On pages 4·163 and 6·277, the recipe for Boeuf en Gelée should call for 1.25 g of low-acyl gellan gum with a scaling of 0.13% and a special scaling of 0.46%.

On pages 4·165 and 6·278, in step two in the Best Bets for Fruit Gels table, "of fruit and vegetable acidities" should read "of Fruit and Vegetable Acidities, on the previous page." Note that in volume six, it should say "below."

On pages 4·167 and 6·279, in the recipe for Hot Orange Gel, in step two, "Vacuum seal with syrup, cook" should read "Vacuum seal with syrup, and cook."

On pages 4·167 and 6·280, in the recipe for Hot Quince Gel, in step two, "Puree" should read "Discard skins, and puree cooked quince and cooking liquid."

On page 4·170, in the marginal note, "tables above" should read "tables above and on the next page."

On page 4·172, in the marginal note, "guests squirts" should read "guests squirt."

On pages 4·174 and 6·283, the recipe for Potato Beignets with Caviar should call for 5.5 g of Methocel E4M with a scaling of 4.4% and a special scaling of 0.4% of the total weight of other batter ingredients, excluding the Methocel mixture. In step one, "Bring water to a boil" should read "Bring stock to a boil."

On page 4·176, in the second from last paragraph, "even those that can appear" should read "even those that appear."

On page 4·177, in the Best Bets for Fluid Gels table, in the "see page" column, "83" should read "89" and the second reference to page 180 should also include a reference to page 158. For similar corrections pertaining to the table on 6·285, click here.

On pages 4·181 and 6·288, in the recipe Parmesan "Polenta," "inpired by" should read "inspired by."

On pages 4·182 and 6·286, in the recipe for Hot and Cold Tea, both sections should call for 865 g of Earl Gray Tea. In step seven, "Blend until completely dissolved, and reserve gellan mixture" should read "Blend until completely dissolved," and steps eight and nine should be omitted. The captions under the photos should refer to steps 15a and 15b, respectively.

On pages 4·186 and 6·290, in the directions for direct spherification, in step six, "bottom of the setting bath" should read "bottom of the setting bath and become lopsided."

On pages 4·188 and 6·291, the recipe for Carbonated Mojito Spheres should call for 450 g of distilled water with a scaling of 129%.

On page 4·193, the photo steps should be noted as "7," "8," "15a," and "15b."

On page 4·194, the photo steps should be noted as "15," "16," and "17." The first marginal note should read "The eggshell molds we used are store-bought plastic Easter eggs with a vertical seam. We drilled a 6 mm / ¼ in hole in the stop right corner of each mold to finish filling it." The second marginal note should read "The ham stock must be freeze-filtered, which removes its natural gelatin, so that the egg-white base takes on the correct texture."

On page 4·203, in the sixth paragraph, "In emulsions; the" should read "in emulsions, the" and in the eighth paragraph, "visible light, and they" should read "visible light, they."

On page 4·205, in the section titled "The Science of Microemulsions and Nanoemulsions," in the first paragraph, "stable as long as you want keep them in that form" should read "stable for as long as you want to keep them in that form."

On page 4·215, in the Emulsion Stabilizers table, "bacon jam" should read "cappuccino foam" for the example use of glucose syrup DE 40. In correspondence with this correction, "229" should read "266" in the page number column.

On page 4·216, in the introduction to the Modern Surfactant Emulsifiers, "The table below list" should read "The table below lists." In the Emulsifier column, polysorbate 20 should not have an asterisk after it.

On pages 4·219 and 6·296, the recipe for Poached Lobster should call for 300 g of lobster tails with a scaling of 100%.

On pages 4·219 and 6·296, the recipe for Beet Flexicurd should call for 8 g of LM Pectin 104 AS with a scaling of 1%, 3.4 g of agar with a scaling of 0.425%, 2.6 g of high-acyl gellan gum with a scaling of 0.325%, and 1 g of kappa carrageenan with a scaling of 0.125%.

On pages 4·227 and 6·304, the recipe for Sous Vide Lemon Curd should call for 1 g of lemon essential oil with a scaling of 0.25%.

On pages 4·232 and 6·309, the recipe for Eggless Mayonaise should call for 1.2 g of agar with a scaling of 0.6%.

On pages 4·234 and 6·307, the recipe for Eggless Citrus Curd should call for 300 g of whole, washed lemons with a scaling of 230%.

On pages 4·236 and 6·310, the recipe for Pistachio Gelato should call for 7 g of salt with a scaling of 1%.

On pages 4·236 and 6·310, in the recipe for Hazelnut "Cream," the ingredient citric acid should be omitted.

On pages 4·238 and 6·311, in the recipe for Chilled Chicken-Noodle Soup, in step four, "Place each portion between two layers of plastic wrap," should read "Place each portion in a vacuum bag, and vacuum seal," and step five should be omitted.

On page 4·261, "depends on how the volume of the siphon, full the siphon is, the fat content of the liquid and the temperature" should read "depends on the volume of the siphon, how full the siphon is, the fat content of the liquid, and the temperature."

On pages 4·266 and 6·314, in the recipe for Geoduck with Seawater Foam, the asterisk notation should read "% of total weight of water and geoduck juice."

On pages 4·266 and 6·315, the recipe for Cappuccino Foam should call for 500 g of 2% milk with a scaling of 125%, 100 g of coffee beans with a scaling of 25%, 40 g of sugar with a scaling of 10%, 10 g of glucose syrup with a scaling of 2.5%, and 1 g of black cardamom seeds with a scaling of 0.25%. For corrections to the recipe for Tomato Vinegar on page 6·315, click here. For corrections to the Lychee and Lime Soda recipe, see below.

On pages 4·268 and 6·315, in the recipe for Lime and Lychee Soda, in step six, "2.5 mm / 1 in high" should read "2.5 mm / 3/32 in high."

On pages 4·272 and 6·317, the recipe for Whipped Cheese should call for 0.75 g of lambda carrageenan with a scaling of 0.15%.

On pages 4·276 and 6·320, the recipe for Poached Apple with Pecorino Foam should call for 200 g of peeled pink lady apples with a scaling of 50%, 50 g of hard apple cider with a scaling of 12.5%, 50 g of unsalted butter with a scaling of 12.5%, 0.1 g of bay leaf with a scaling of 0.025%, and 0.1 g of vanilla seeds with a scaling of 0.025%.

On pages 4·276 and 6·321, in the recipe for Grapefruit and Pepper, "Glucose" should read "Glucose syrup DE 40."

On pages 4·282 and 6·325, in the recipe for Coconut Chutney Foam, the asterisk notation should read, "% of total weight of coconut milk, coconut cream, herb puree, and water." The recipe should call for 10 g of herb puree. For corrections to the recipe for Suet Mousseline on page 6·325, click here.

On pages 4·283 and 6·327, in the recipe for Barbecued Eel with Whipped Caramel, step two should be omitted.

On page 4·289 and 6·330, in step two, "For example, to make passion fruit marshmallows add 6.25 g of 160 bloom gelatin and 2.5 g of albumin powder" should read "For example, to make passion fruit marshmallows, add 4 g of 160 bloom gelatin and 10 g of albumin powder."

On pages 4·292 and 6·333, in the recipe for Green Tea Cake, in step 11, "Fold into liquid ingredients to form batter" should read "Fold into liquid ingredients to form batter, and rest refrigerated for 2 h."

On pages 4·301 and 6·340, in the recipe for Gruyère Soufflé, in step five, "Blend until powder dissolves" should read "Blend until powder dissolves, and allow to hydrate, refrigerated, for at least 6 h."

On pages 4·313 and 6·349, the recipe for Aerated Chocolate should have the following directions: "1. Combine, and vacuum seal. 2/ Melt sous vide in 53 °C / 127 °F bath for 12 h. 3. Place sheet of aluminum foil on bottom of 5 cm by 20 cm by 30.5cm / 2 in by 8 in by 12 in mold. Set mold in vacuum chamber. 4. Transfer melted chocolate mixture to metal or glass bowl. 5. Stir constantly until cooled to 28 °C / 82 °F. 6. Place bowl of chocolate over simmering water, and stir constantly until chocolate reaches 32 °C / 90 °F. 7. Transfer to warmed 1 l whipping siphon, and charge with two cartridges of nitrous dioxide. 8. Dispense quickly into foil-lined mold. 9. Pull vacuum, and allow foam to rise to top of mold. 10. Turn off vacuum machine, but hold foam under vacuum for 1 h to set. 11. Remove aerated chocolate from chamber, and store in cool, dry environment."

On page 4·348, in the caption, "Le Nez du Café" should read "Le Nez du Vin." We apologize for the error.

On page 4·370, in the last line, "used as an ingredients" should read "used as an ingredient."

On page 4·376, in the marginal note, "requires a different than regular" should read "requires a different grind than regular."

In the Espresso section of chapter 18 on Coffee, we would like to further acknowledge the expertise and work of Scott Rao, whose books The Professional Barista’s Handbook: An Expert Guide to Preparing Espresso Coffee and Tea (Scott Rao, 2008) and Everything but Espresso: Professional Coffee Brewing Techniques (Scott Rao, 2010) are two of the best available guides to this subject. The discussion of coffee grooming and tamping in this chapter touches at several points on some of the knowledge that Rao has accumulated and that is explained in greater detail in his handbook. In fact, we believe it was Rao who first reported the surprising variation in the dimensions of portafilter baskets. Readers who are interested in learning more about expert coffee techniques are encouraged to visit Rao’s website at professionalbaristashandbook.com.

On page 4·379, in the sidebar on “The Evolution of Single, Double, and Triple Shots,” we have Andy Schecter to thank for his work related to the table of brewing ratios for espresso drinks in the form shown on that page. Although James Hoffmann brought the table to our attention, and we adapted the proportions to fit our own tastes, Schecter deserves a great deal of credit for formalizing the information in this tabular form, which he published in 2006 on the forums at home-barista.com.

On page 4·391, "miniscule" should read "minuscule."

On page 4·394, "for make" should read "for making."

On page 4·394, in the paragraph under the heading Keeping Clean, "proper cleaning and general upkeep of your brewer and coffee grinder" should read "proper cleaning and general upkeep of your brewer and coffee grinder are very important."

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