The errata list is a list of errors and their corrections that were found after the product was released. If the error was corrected in a later version or reprint the date of the correction will be displayed in the column titled "Date Corrected".
The following errata were submitted by our customers and approved as valid errors by the author or editor.
Version |
Location |
Description |
Submitted By |
Date submitted |
Date corrected |
Printed |
|
P13: lower left corner says "See page 293" but it should be page 289.
P17: See page 304 should be See page 300
P20: 2nd graf, "Consider another recipe" -> "Consider this recipe"
P30: brunches should be brunch on the third line down.
P38 "56 large yellow onions" is missing a dash. Change to "4–6 large yellow onions" (might as well tweak the 5 to a 4...)
P284: change semisweet chocolate chips to bittersweet chocolate chips (right column in ingredient list)
|
O'Reilly Media |
Oct 22, 2015 |
Nov 20, 2015 |
Printed |
|
Page ix:
Dave Arnold on Industriawl Hardware
Industriawl -> Industrial
Page 73:
“See page 74” should be “See page 62”
“(see page 408” should be “(see page 418)” — wrong page number AND missing close paren
|
O'Reilly Media |
Oct 23, 2015 |
Nov 20, 2015 |
Printed |
|
P157: wrong page number:
"see page 277 for more” -> “see page 273 for more”
Page ix:
There’s an extra “w”!
Gail Vance Civille on Learning Flavorsw -> Gail Vance Civille on Learning Flavors
p. 196--2nd Paragraph where it read "The only way to remove its tough texture it is to cook it”—there’s an extra “it”
p.237--2nd p.--Maillard reactions...see page 236—should be see page 213
p.237 4th graf: temperature-sensitive — remove the hype
p.254 — under “Here’s what to do” step 1 — it should be 1/4 cup, not 1/2 cup, of water
p.260 — notion of what that the archetypal loaf of bread -> notion of what that archetypal loaf of bread — that is, delete the extra word “the”
|
O'Reilly Media |
Nov 03, 2015 |
Nov 20, 2015 |
Printed |
|
P262: We’ve talked about how air and water create gluten -> We’ve talked about how flour and water create gluten
|
O'Reilly Media |
Nov 05, 2015 |
Nov 20, 2015 |
Printed |
|
P164
3rd line:
which is why meat acts as a binder -> which is why protein can act as a binder
P288
Stir dough with a knife until -> Stir dough until
P312
1st line, change “see page 164” to be “see page 195”
P312
"brown sugar, unpacked” should be "brown sugar, packed”
P314
“see page 51” should be “see page 348"
P321
“see page 334” should be “see page 136”
P346
“See page 446” should be “See notes on page 278”
|
O'Reilly Media |
Nov 18, 2015 |
Nov 20, 2015 |
Printed, PDF |
|
P396: "Notes" in right column should be “Note” (there’s only one) and the pluralization of the citrus fruits is wrong, need to add “s” 3 times so it reads:
Try other citrus fruits, such as grapefruits, lemons, limes, or tangerines
P401: “see page 148” should be “see page 398”
P405: you can add the smoky flavor in -> you can add in the smoky flavor
P425: “see page 348” should be “see page 349”
P431: add another egg yolk to add more lecithin -> add an egg yolk to a clean bowl and slowly whisk in the broken sauce.
|
O'Reilly Media |
Nov 18, 2015 |
Nov 20, 2015 |
Printed |
Page Back cover
First paragraph |
"Do you want to learn to how to become a better cook?"
should be
"Do you want to learn how to become a better cook?"
Note from the Author or Editor: Yikes! I can't believe this typo was missed; thanks for filing an errata for it.
Happy Cooking,
Jeff
|
Terry Arsenault |
Feb 20, 2021 |
|
|
Page page 266
Left column under "Fermentation" |
Under "fermentation" it says "The cell's mitochondria convert sugar to alcohol and generate CO2".
Fermentation is done in the cytoplasm and not in the mitochondria. Mitochondria do not have any role in fermentation. Mitochondria only function in respiration.
Note from the Author or Editor: Yikes, having read up more on this, I agree I had it wrong.
Change "The
cell’s mitochondria convert sugar to alcohol and generate..." to "The
cell’s cytoplasm converts sugar to alcohol and generates..."
|
April Nesbit |
Feb 05, 2023 |
|
Printed, PDF, ePub |
Page 12
Bottom of page |
Clarification that 1876 is the date of first commercial offering, not the invention date, of cereal.
Change:
The idea of eating cereals as breakfast started out in the United States in 1876, in an era when most people ate fatty foods and leftovers for breakfast. Granula, the first manufactured cereal, was created by Dr. James Jackson, a vegetarian who wanted to offer his idea of a healthy breakfast meal.
To:
The idea of eating cereals as breakfast started out in the United States in the 19th century, in an era when most people ate fatty foods and leftovers for breakfast. Granula, the first manufactured cereal, was first sold in 1876 by Dr. James Jackson, a vegetarian who wanted to offer his idea of a healthy breakfast meal.
|
Jeff Potter |
Jul 27, 2017 |
Nov 16, 2018 |
Printed, PDF |
Page 25
various |
URLs on these pages in the PDF are not clickable and should be fixed:
P25
P71
P73
P110
Also
P109: there’s a “[[Basic White Stock; ChemChapter]]” note that shouldn’t be there
P371: the very bottom of left colmn, that’s “[[Ch 4]]” which shouldn’t be there
P357:
Sugar cane can grown to be ->
Sugar cane can grow to be
P379: 2nd graf under Mixtures has "[[Air&Water: Sherlock Holmes]]” in it.
P415: there’s a “[[Chefs on Seasonality]]” double-bracketed note that shouldn’t be there.
|
O'Reilly Media |
Oct 13, 2015 |
Nov 20, 2015 |
Printed, PDF |
Page 91
image on right margin |
“D-carvone” should be “S-carvone”
|
O'Reilly Media |
Oct 19, 2015 |
Nov 20, 2015 |
Printed, PDF, ePub |
Page 153
right column, 4th line from bottom |
“gas car engines” should be “diesel engines” (This is because cars that run on gas use spark plugs to ignite the fuel; diesel relies on autoignition)
|
Jeff Potter |
Jul 27, 2017 |
Nov 16, 2018 |
Printed, PDF, ePub |
Page 154
3rd graf |
Correction in text to correct for logic error (warmer-melting fats would be harder, not softer).
Change:
Milk fats can also vary in their fatty acid composition. If the cream has larger amounts of warmer-melting fats than normal, then the butter ends up being soft.
To:
The fats in cream can also vary in their fatty acid composition. Different ratios of fatty acids in cream will change the melting properties of the fats in the cream, and in turn create butter that has different hardness.
|
Jeff Potter |
Jul 27, 2017 |
Nov 16, 2018 |
Printed, PDF, ePub |
Page 157
3rd graf, 8 lines down |
Change:
made up of myristic, oleic, and palmitic acid
To:
made up of stearic, oleic, and palmitic acid
|
Jeff Potter |
Jul 27, 2017 |
Nov 16, 2018 |
Printed, PDF |
Page 159
Bottom of page note |
"Assume you haven't been caught" -> "Assuming you haven't been caught"
|
Jeff Potter |
Oct 10, 2017 |
Nov 16, 2018 |
Printed, PDF |
Page 212
|
P212: change cooking time from 6 minutes to be 12-15 minutes
|
O'Reilly Media |
Dec 07, 2015 |
Nov 16, 2018 |
Printed |
Page 223
chart |
P223: In chart, it says "chewy 12–15 minute cookies”, which is inconsistent with Ch 4 (and incorrect). Change it to be "chewy 10–12 minute cookies (see page 283)”
|
O'Reilly Media |
Oct 20, 2015 |
Nov 20, 2015 |
Printed, PDF, ePub |
Page 245
Note in second column |
Update note in second column to make it clear that impurities in salt are broader than one compound. Also, this update removes the “clear glass of water” example because it only works with sodium silicoaluminate; sodium ferrocyanide is soluble in water.
Change:
Table salt isn’t actually pure NaCl: there’s invariably 0.5 to 1.0% sodium silicoaluminate (silica) in there. If you take a clear glass of water and dump in enough salt, then let it sit for a while, you’ll actually see the silica separate out and settle to the bottom. Silica doesn’t get much attention, and as an essential trace element it’s not a problem that it shows up in your salt. It does mean, though, that all of the salt measurements should technically be adjusted by about ~1% upward. Details, details...
To:
Table salt is rarely pure NaCl. Trace elements exist naturally in sea salt, and manufacturers often add in iodine and anti-caking agents (something added to prevent the salt from forming clumps, e.g. sodium silicoaluminate or sodium ferrocyanide). While the additives don’t impact the taste of the salt, their presence does change the chemistry, meaning that the salt measurements for this lab may be off by about ~1%. Details, details...
|
Jeff Potter |
Jul 27, 2017 |
Nov 16, 2018 |
Printed, PDF, ePub, Mobi |
Page 271
|
P271:
Using a spoon, mix together so that the salt is thoroughly distributed -> Using a spoon, mix together so that the salt and yeast are thoroughly distributed
p.271:
No-knead bread (see page 247) — it should be see page 261
|
O'Reilly Media |
Nov 05, 2015 |
Nov 20, 2015 |
Printed, PDF, ePub |
Page 388
Ingredient list |
Incorrect gram weight:
Change:
1 tablespoon (3g) mustard seeds
To:
1 tablespoon (9g) mustard seeds
|
Jeff Potter |
Jul 27, 2017 |
Nov 16, 2018 |