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” and “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 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.


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 1 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 6, “1½–2 min” should read “2–7 min” and the step should further note that “the exact timing varies from one oven to another.” In step 7, “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 2·110, “the only source of scorched spots” should read “the main source of scorched spots.”

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 2 for making bacon in a combi oven “1½ mm / ? 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 2, “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 6 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 9, “Cook at 296 °C / 565 °F and 0%,” should read “Cook at 285 °C / 550 °F and 0%.”

On page 2·180, in step 4, “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 2 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, “54m 21s” should read “53m 21s.”

On pages 2·276-279, 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 1, “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 1, “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 2, “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 6, 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 1 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 2·320, “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 4 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 1, “for Jus below lists” should read “for Jus at left lists,” step 2 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 3 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 2, “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 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 5, “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 grapeseed 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 4 of How to Distill with a Rotavap, “depends the size” should read “depends on the size.” For more corrections to How to Distill with a Rotavap on 6·47 only, click here.

On pages 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 2 and 3 should be reversed, and step 4 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 9, “Season puree” should read “Whisk in oil, and season.”

On pages 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 1 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.”


Volume 3: Animals and Plants

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

On page 3·42, in step 3, “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 épice 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 3, “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 4, “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 6, “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 first scaling of salt.

On page 3·171, in the high-concentration variation, step 2 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 3, “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 step 6, “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 4, “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 note 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 75 g 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 penultimate 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 1 and 2, “see page 328″ should read “see page 228.” Also in step 2, “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 5, “see page 325″ should read “see page 225,” and in step 6, “page 340″ should read “page 240.”

On page 3·238, in step 2, “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 6, “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 3, “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 4, “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 6, “Steam at 100 °C / 212 °F for 15 min” should read “Steam at 100 °C / 212 °F for 20 min,” and in step 8, “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 6, “Steam at 100 °C / 212 °F for 15 min” should read “Steam at 100 °C / 212 °F for 20 min,” and in step 10, “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 3, “Cook at 100 °C / 212 °F for 15 min” should read “Cook at 100 °C / 212 °F for 20 min,” and in step 9, “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 3, “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 picture at right, “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 5, “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 iota 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 7, “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 1, “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 6, “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 4, “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 4, “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 °C / 185 °F.”

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 6, “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 5, “Slow, low-temperatures drying produces films” should read “Slow, low-temperature drying produces films,” and “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 3, “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 3 of Making Gels with Activa, “Refrigerate 12-24 hours to set” should read “Refrigerate until set.”

On pages 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 page 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 10, “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 / ? 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 7 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 6 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 2 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 6, it should say “below.”

On pages 4·167 and 6·279, in the recipe for Hot Orange Gel, in step 2, “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 2, “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 1, “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 7, “Blend until completely dissolved, and reserve gellan mixture” should read “Blend until completely dissolved,” and steps 8 and 9 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 6, “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 top 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 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 Mayonnaise 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 4, “Place each portion between two layers of plastic wrap,” should read “Place each portion in a vacuum bag, and vacuum seal,” and step 5 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 6, “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 2 should be omitted.

On pages 4·289 and 6·330, in step 2, “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 5, “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 30.5 cm / 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, which 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.”

Found an error that isn’t on the list yet? Please send it in.

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Last revised: 12 March 2012 

 

 

 

PAGES WITH CORRECTIONS

Volume 1

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Volume 2

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Volume 3

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Volume 4

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Volume 5

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Volume 6

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357

Volume 5: Plated Dishes

On page 5·viii, in the first marginal note, “This sections” should read “This section.”

On pages 5·6 and 6·216, the recipe for Aged Rare Beef Jus should call for 2 g of MSG with a scaling of 2%.

On pages 5·8 and 6·325, the recipe for Suet Mousseline should call for 1.2 g of low-acyl gellan with a scaling of 0.34% and a special scaling of 0.29%. For corrections to the recipe for Coconut Chutney Foam on page 6·325, click here.

On pages 5·8 and 6·148, in the recipe for Potato Puree, in step 10, “Fold butter in gently until melted” should read “Fold butter in gently.”

On pages 5·12 and 6·334, in the recipe for Hamburger Buns, an additional step should be taken before step 1: “Dissolve yeast in 89 g water, and mix remaining 100 g with flour.” In step 10, “mold” should read “molds.”

On page 5·13, in the recipe for Mushroom Ketchup, “Mushroom broth, from above” should read “Mushroom broth, from next page.” For similar corrections pertaining to the recipe on page 6·217, click here.

On pages 5·14 and 6·19, in the recipe for Mushroom Broth, in step 2, “at a gauge pressure of 1.4 bar / 21 psi” should read “at a gauge pressure of 1 bar / 15 psi.” For corrections to the recipe for Goulash Broth on page 6·19, click here.

On page 5·14, in the recipe for Restructured Emmental Slices, in step 6, “7 cm / 2¾ in” should read “11 cm / 4¼ in.”

On pages 5·15 and 6·195, in the recipe for Smoked Lettuce, “Iceberg lettuce, cut 1 cm / ? in square” should read “Iceberg lettuce, cut 1 cm / ? in thick.”

On page 5·15, in the recipe for Compressed Tomato, an additional step should be taken before step 1: “Remove the cores.”

On pages 5·19 and 6·38, in the recipe for Banyuls Glaze, in step 7, “at a gauge pressure of 1.4 bar / 21 psi” should read “at a gauge pressure of 1 bar / 15 psi.” For corrections to the recipe for Toasted Oat Jus on page 6·38, click here.

On page 5·25, “hearty” should read “hardy.”

On pages 5·28 and 6·203, in the recipe for Caramelized Crème Fraîche, in step 2, “at a gauge pressure of 1.4 bar / 21 psi” should read “at a gauge pressure of 1 bar / 15 psi.”

On pages 5·29 and 6·68, the recipe for Rack of Lamb should call for 10 g of rosemary sprigs with a scaling of 1.65%. For more corrections to page 6·68, click here.

On pages 5·36 and 6·69, the recipe for Pork Tenderloin with Juniper should call for 10 g of 160 Bloom gelatin with a scaling of 2% and a special scaling of 0.9%.

On page 5·37 and 6·176, in the recipe for Aromatic Alsatian Mustard, in step 4, “combine with soaked mustard seeds” should read “combine with drained mustard seeds.”

On pages 5·44 and 6·108, the recipe for Crispy Beef Strands should call for 2 g of salt with a scaling of 1%.

On page 5·44, the recipe for Sweet, Sour, and Savory Glaze should call for 5 g of star anise with a scaling of 0.15%, and 5 g of Thai basil with a scaling of 0.15%.

On page 5·46, in the recipe for Dehydrated Garlic Chip, step 1, “Combine slices of with milk” should read “Combine slices with milk.”

On page 5·51, the recipe for Beignet of Sauce Ravigote should call for 5.5 g of 160 Bloom gelatin with a scaling of 11% and a special scaling of 2.3%.

On pages 5·52 and 6·87, the recipe for Beef Shank Rillette should call for 1.5 g of 160 Bloom gelatin with a scaling of 0.75% and a special scaling of 0.9%.

On pages 5·56 and 6·19, in the recipe for Goulash Broth, steps 3 and 7 should be omitted. For corrections to the recipe for Mushroom Broth on page 6·19, click here.

On page 5·60, in the Order of Preparation table, in the cook time entry for Braised Veal Foreshank, “72 h” should also have an asterisk after it, denoting that this is unattended.

On pages 5·63 and 6·276, the recipe for Bone Marrow Custard should call for 0.375 g of low-acyl gellan gum with a scaling of 0.3% and a special scaling of 0.1%.

On pages 5·64 and 6·346, the recipe for Gremolata Crisp should call for 1.3 g of grated lemon zest with a scaling of 0.5%, 2.2 g of salt with a scaling of 0.9%, and in step 1, “Blanch until tender” should read “Blanch until tender, and shock in ice water to cool.”

On pages 5·65 and 6·315, the recipe for Tomato Vinegar Foam should call for 150 g of white wine vinegar with a scaling of 15%, and 2.5 g of salt with a scaling of 0.25%. For corrections to the recipe for Cappuccino Foam on page 6·315, click here.

On page 5·66, in the Order of Preparation table, “5. South Carolina BBQ Sauce (5)” should read “South Carolina BBQ Sauce (5).” The photos of the Lexington barbecue sauce and the Eastern North Carolina barbecue sauce should be switched.

On page 5·68, the recipe for Kansas Rub should call for 4 g of salt with a scaling of 8%. This is correct in the Kitchen Manual (page 6·49).

On pages 5·70 and 6·221, the recipe for North Carolina (Eastern Region) BBQ Sauce should call for 30 g of maple syrup with a scaling of 15% and 5 g of sugar with a scaling of 2.5%.

On pages 5·71 and 6·219, the recipe for Kentucky BBQ Sauce should call for 5 g of Worcestershire sauce with a scaling of 1.7%.

On page 5·71, the recipe for Centrifuged BBQ Sauce should call for 0.05 g of liquid smoke with a scaling of 0.04%, and 0.8 g of MSG with a scaling of 0.64%.

On pages 5·72 and 6·46, the recipe for Red Coleslaw should call for 30 g of honey with a scaling of 20%, and 0.4 g of black peppercorns with a scaling of 0.27%.

On pages 5·76 and 6·256, in the recipe for Corn Bread, steps 2 and 3 should be replaced with “Combine in blender with cooked corn, and puree until smooth.” In step 8, “Bake in 130 °C / 265 °F oven to core temperature of 88 °C / 190 °F” should read “Bake in 175 °C / 350 °F oven for 10 min, and then reduce oven temperature to 130 °C / 265 °F and bake to core temperature of 88 °C / 190 °F, about 20 min.”

On pages 5·82 and 6·82, in the recipe for Sous Vide Duck Confit Pavé, the parenthetical reference and asterisk regarding the scaling of Activa RM should be omitted.

On pages 5·92 and 6·222, the recipe for Mughal Curry should call for 0.25 g of bay leaf with a scaling of 0.13% and 200 g of water with a scaling of 100%, which should be added in the same block as the raisins. In step 12, “simmer for 25 min” should read “simmer in water for 25 min.”

On page 5·94, the recipe for Candied Orange should call for 25 g of sugar with a scaling of 8%.

On pages 5·95 and 6·224, the recipe for Goan Curry Sauce should call for 250 g of water with a scaling of 208%. This should be placed just above cane vinegar. For more corrections to this recipe on page 6·224 only, click here.

On page 5·95, in the recipe for Goan Curry Sauce, “see page 2·424″ should read “see page 3·290.”

On page 5·98, in the recipe for Masala Curry Sauce, “see page 4·242″ should read “see page 3·290.”

On page 5·99, in the recipe for Stuffed Smoky Braised Eggplant, in step 6, “season sauce” should read “season stuffing,” whereas in steps 10 and 11, “season stuffing” should read “season sauce base.”

On page 5·102, the notation for pink brine in the recipe for Sous Vide Pork Belly, should read “see page 3·168.”

On pages 5·102 and 6·88, the recipe for Sous Vide Pork Belly should call for 240 g of pink brine with a scaling of 10%. In the Kitchen Manual, the ingredient dry rub should refer to page 6·49.

On page 5·102, the assembly directions should indicate “Warm in a 70 °C / 158 °F oven for 5 min” only once and, “Sear pork belly portions, fat side only, until golden, about 2 min” should be moved to below “Bring gravy to simmer, and taste for seasoning.”

On pages 5·111 and 6·262, in the recipe for Spiced Walnut Vinegar Gel, in step 5, “Strain thorough fine sieve” should read “Strain through fine sieve.”

On page 5·117, the recipe for Stuffed Morels should call for 200 g of brown chicken stock with a scaling of 200%.

On pages 5·123 and 6·140, the recipe for Braised Turnips with Saffron should call for 0.25 g of saffron threads with a scaling of 0.1%.

On page 5·126, in the assembly instructions for Pigeon en Salmis, “mandolin” should be spelled “mandoline.”

On pages 5·130 and 6·98, the recipe for Sous Vide Pigeon Offal should call for 150 g of pigeon gizzards with a scaling of 150% and 50 g of rendered duck fat with a scaling of 50%.

On page 5·131, in the recipe for Madeira Gelée, in step 9, “allow 0to set” should read “allow to set.” Note that this is correct in the Kitchen Manual.

On pages 5·132 and 6·4, the recipe for Roast Pigeon Crown should call for 200 g of farce royal with a scaling of 33%.

On pages 5·133 and 6·38, the recipe for Toasted Oat Jus should call for 650 g of pigeon carcass with a scaling of 260%, 200 g of pigeon wings with a scaling of 80%, 300 g of sweet onions with a scaling of 300%, 45 g of grapeseed oil with a scaling of 120%, 10 g of garlic with a scaling of 19.2%, 750 g of brown pigeon stock with a scaling of 300%, 300 g of red wine with a scaling of 120%, 650 g of rendered foie gras fat with a scaling of 26%, 50 g of cognac with a scaling of 20%, 30 g of steel-cut oats with a scaling of 12%, 20 g of sherry vinegar with a scaling of 8%, 13 g of sugar with a scaling of 5.2%, and 2 g of black peppercorns with a scaling of 0.8%. For corrections to the recipe for Banyuls Glaze on page 6·38, click here.

On pages 5·137 and 6·83, in the recipe for Sous Vide Guinea Hen, in step 6, “to core temperature of 54 °C / 129 °F, about 30 min” should read “to core temperature of 58 °C / 136 °F, about 30 min.” For corrections to the recipe for Best Bets for Cooking Tough Shellfish table on page 6·83, click here.

On pages 5·144 and 6·270, the recipe for Halibut Cheek Gel Base should call for 0.36% of sodium citrate with a scaling of 0.1% and a special scaling of 0.25%, 0.36% of high-acyl gellan with a scaling of 0.1% and a special scaling of 0.25%, and 150 g of fish stock mixture with a scaling of 37.5%. For corrections to this recipe on page 6·270 only, click here.

On pages 5·145 and 6·303, the recipe for Sea Urchin Tartar Sauce should call for 20 g of scallions with a scaling of 24%.

On pages 5·147 and 6·142, in the assembly directions for Sous Vide Asparagus, “cook sous vide in 85 °C / 185 °F bath for 10 min” should read “cook sous vide in 85 °C / 185 °F bath for 15 min.”

On pages 5·148 and 6·318, in the recipe for Blood Orange Sabayon, “Yields 250 g” should read “Yields 350 g.”

On page 5·149, in the recipe for Sous Vide White Asparagus, in step 2, “Cook sous vide in 89 °C / 192 °F bath for 7 min” should read “Cook sous vide in 85 ° C / 185 °F bath for 15 min.”

On pages 5·154 and 6·51, the recipe for Fish Spice Mix should call for 1.2 g of dried chamomile with a scaling of 0.05%.

On pages 5·154 and 6·79, in the recipe for Sous Vide Mussels, in step 2, “Cook in boiling water for 3 min” should read “Cook in boiling water or steam for 3 min.” For corrections to the Best Bets for Cooking Tender Shellfish Sous Vide on page 6·79 only, click here.

On page 5·157, in the Order of Preparation table, in the cook time entry for Brown Butter Extract, “5 h” should also have an asterisk after it, denoting that this is unattended.

On pages 5·158 and 6·26, in the recipe for Brown Butter Fumet, “Yields 150 g” should read “Yields 200 g.”

On page 5·161, the cooking time for Sous Vide Salmon in the Order of Preparation table should read “24 h*.” Please note that this correction does not change the overall time for this plated dish.

On pages 5·162 and 6·78, the recipe for Sous Vide Salmon should call for 120 g of olive oil with a scaling of 30%, 5.5 g of salt with a scaling of 1.35%, and in step 3, “Soak in brine for 7 h” should read “Soak in brine for 24 h.”

On pages 5·168 and 6·30, in the recipe for Malaysian Aromatic Oil, “Yields 500 g” should read “Yields 350 g.”

On pages 5·186 and 6·25, the recipe for Glazed Carrot should call for 0.1 g of Mandarin essential oil with a scaling of 0.1%. In step 2, “cook sous vide 80 °C / 176 °F” should read “cook sous vide 85 °C / 185 °F.”

On pages 5·195 and 6·184, the recipe for Smoked Potato Confit should call for 100 g of extra-virgin olive oil with a scaling of 50% and 1.5 g of salt with a scaling of 0.75%.

On pages 5·202 and 6·32, the recipe for Pen Shell Clam, Pluot, Myoga, Scallop Mochi should call for 60 g of scallop mochi with a scaling of 30%.

On pages 5·202 and 6·266, the recipe for Sea Urchin, Tokyo Negi, Sesame, and Ponzu should call for 40 g of Tokyo negi with a scaling of 20%, 80 g of sous vide ponzu with a scaling of 40%, 8 g of yuzu juice with a scaling of 4%, and 5 g of toasted-sesame oil with a scaling of 2.5%. For corrections to the recipe for Olive Oil Noodles on page 6·266, click here.

On pages 5·207 and 6·174, in the recipe for Pickled Tapioca Pearl, in step 2, “Simmer until pearls are tender and translucent, about 20 min” should read “Bring pearls to boil and simmer until tender and translucent, 30-35 min.” For corrections to the recipe for Preserved Lemon on page 6·174, click here.

On page 5·212, in the assembly directions at the top, “Heat egg shells in 100 °C / 210 °F oven” should read “Heat egg shells in 100 °C / 212 °F oven.”

On page 5·213, in the recipe for Egg Yolk Confit, in step 7, “Dry shells in 100 °C / 210 °F oven” should read “Dry shells in 100 °C / 212 °F oven.”

On page 5·216, in the recipe for Scrambled Egg Foam, in step 3, “until texture is consistency of light pastry cream, about 25 min” should read “until texture is consistency of light pastry cream, about 35 min.”

On pages 5·217 and 6·243, in the recipe for Omelet Base, in step 5, “until set, about 3 min” should read “until set, about 10 min.”

On page 5·217, the recipe for Mushroom Marmalade should call for 30 g of clarified, unsalted butter with a scaling of 18.75%.

On page 5·219, the first line of the assembly directions for Oeufs en Meurette should read “Reheat eggs in 62 °C / 143 °F bath for about 15 min.”

On pages 5·226 and 6·111, in the recipe for Sea Urchin Bottarga, in step 4, “Cook sous vide in 64 °C / 150 °F bath” should read “Cook sous vide in 64 °C / 147 °F bath.”

On page 5·235, the recipe for Sous Vide Golden Beets should call for 3.5 g of salt with a scaling of 1.4%.

On page 5·239, all instances of “soccarat” throughout Modernist Cuisine should read “socarrat.”

On page 5·256, the yield of the recipe for Crab and Pork Stock Spheres should read “220 g (20 spheres).”

On page 5·261, in the recipe for Onion Tart, “Heat onion custard cubes in 70 °C / 160 °F oven” should read “Heat Gruyère custard cubes in 70 °C / 160 °F oven.”

On pages 5·264 and 6·275, the recipe for Gruyère Custard should call for 4.7 g of sodium citrate with a scaling of 4.7% and a special scaling of 0.7%.

On page 5·268, in the recipe for Foie Gras Cherries, “CP Kelko” should read “CP Kelco,” all of the italicized numbers in parentheses should have an asterisk, and the asterisked note should read “% of total weight of all other ingredients except foie gras.” For more corrections to this recipe, click here.

On page 5·270, the recipe for Cherry Vinaigrette should call for 0.3 g of chamomile essential oil with a scaling of 0.33%.

On page 5·275, the recipe for Pea Vine Salad should call for 0.3 g of microcrystalline cellulose with a scaling of 0.25% and a special scaling of 0.67%.

On pages 5·278 and 6·33, in the note in the margin, “principle” should read “principal.”

On pages 5·282 and 6·218, in the recipe for Tamarind Puree, step 3 should read “Pass through fine sieve, and measure 225 g of tamarind puree.”

On page 5·IV, the Photographs and Illustrations credits page has been updated.

On page 5·VII, in the entry for White Lily biscuit flower, “damaged starched” should read “damaged starch.”

On page 5·XV, in the entry for sodium erythorbate, “must incorporated” should be “must incorporate.”

On page 5·XX, in the entry for cryoconcentration, “cooling it the point” should read “cooling it to the point.”

On page 5·XXIV, in the entry for listeriosis, “an disease” should read “a disease.”

On page 5·XXV, in the entry for NSEW technique, “ones finger” should read “one’s finger.”

On page 5·XXVIII, the entry for “themo-irreversible gel” should read “thermo-irreversible gel.”

On page 5·XXIX, in the entry for very-low-density lipoprotein (VLDL), “potential being” should read “potentially being.”

On pages 5·XXXVI and 6·354, in the Converting Grams to Volume for Common Ingredients table, the entries for all-purpose flour should be the same as 00 flour. The values given for cornstarch should be 0.481 for ml, 2.4 for tsp, 8 for Tbsp, 58 for ½ cup, and 126 for 1 cup. The values given for gluten flour should be 0.571 for ml, 2.8 for tsp, 8.5 for Tbsp, 70 for ½ cup, and 140 for 1 cup.

On pages 5·XXXVIII and 6·356, in the Common Conversion Factors table, the conversion from pints to quarts should be a factor of 0.5 and the conversion from quarts to pints should be a factor of 2.

On pages 5·XXXIX and 6·357, in the Converting Volume Measures table, the first entry for fl oz should read “?.”

On page 5·LV, beginning on this page, the entire index has been updated.


Volume 6: Kitchen Manual

On page 6·6, in the directions for cooking stocks, the paragraph beginning “Cook” should be numbered as step 4. What is listed as step 4 should be step 5. Note that this does not change the order of the steps. For more corrections to 6·6, click here.

On page 6·20, in the “see page” column, for the cinnamon entry, “248″ should read “254.” For more corrections to page 6·20, click here.

On page 6·47, in the directions for How to Distill with a Rotavap, an additional first step should be taken (as written on page 2·388), “Prepare the liquid to be evaporated. If you are using citrus, remove the outer skin (zest) without including the white pitch or the acidic juice. Mix with vodka (or, optionally, higher concentrations of ethanol); run the mixture through a homogenizer or blender to completely blend its components. Optionally, seal the zest-vodka mixture in a sous vide bag, and place the bag in an ultrasonic bath for 1 h (see page 2·415).” In addition, there should be a warning box, which should read “We do not recommend distilling materials that are not obviously food-grade. A safer approach is to collaborate with a perfumer to re-create the scent with food-grade essences.” For more corrections to page 6·47, click here.

On page 6·68, in the Best Bets for Cooking Tender Meats Sous Vide table, in the beef flank entry in the “see page” column, “144″ should read “114.” For corrections to the Rack of Lamb recipe on page 6·68, click here.

On page 6·79, in the Best Bets for Cooking Tender Shellfish Sous Vide table, an asterisk notation at the bottom should read “see page 74.” For corrections to the Sous Vide Mussels recipe on page 6·79, click here.

On page 6·90, in the recipe for Beef Short Ribs, “East Texas barbecue sauce, from above” should read “East Texas barbecue sauce, see page 221.”

On page 6·110, in the recipe for Fluke Cured in Kombu, in step 1, “for until fully” should read “until fully.” This appears correctly in volume 3.

On page 6·188, in the Best Bets for Freeze-Drying Plant Foods table, in the piquillo peppers entry in the see page column, “217″ should read “5·239.” This appears correctly in volume 3.

On page 6·201, in the Best Bets for Thickening with Modified Starch table, “from page 4·46″ should read “from page 4·30.”

On page 6·217, in the recipe for Mushroom Ketchup, “Mushroom broth, from above” should read “Mushroom broth, see page 19.” For similar corrections pertaining to the recipe on page 5·13, click here.

On page 6·224, in the recipe for Goan Curry Sauce, “see page 55″ should read “see page 144.” For more corrections to this recipe, click here.

On page 6·225, in the recipe for Masala Curry Sauce, “see page 55″ should read “see page 144.”

On page 6·231, in the recipe for BBQ Caramels, “edible wrappers, from above” should read “Edible wrappers, see previous page.”

On page 6·232, in the last marginal note, “previous page” should read “page 4·79.”

On page 6·246, in the recipe for Goat Cheese Dumplings, “see page 105″ should read “see page 4·105.”

On page 6·258, in the marginal note, “previous page” should read “following page.”

On page 6·260, the cell borders on the Best Bets for Cold Gels should match those found in the same table on pages 4·140-141. In step 2, “The table at right” should read “The table below.”

On page 270, in the recipe for Halibut Cheek Gel Base, “Halibut cheeks, from above” should read “Halibut cheeks, see page 5·144.” For more corrections to this recipe, click here.

On page 6·278, in step 4, “the table Best Bets for Hot Fruit Gels below” should read “the table Best Bets for Hot Fruit Gels on next page.”

On page 6·285, in the Best Bets for Fluid Gels table, in the “see page” column, the first instance of “287″ should also reference page 237, and the second reference to page 287 should also include a reference to page 272. For similar corrections to the table on page 4·177, click here.

On page 6·319, in the recipe for Coconut-Lobster Emulsion, in step 8, “see page 319″ should read “see page 4·390.”


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