Monday, May 9, 2011
The extensive list of corrections and clarifications for the book The Modernist Cuisine
I've come across this article about mistakes in books, but not any book, it is about the 2400 pages The Modernist Cuisine, and the list is astonishing. Worst of all, all recipes should be strictly followed up, as they are talking about molecular cuisine. Here is an excerpt from the article by Alison Flood for Guardian.co.uk:
Or here? "In the recipe for Goulash broth, steps three and seven should be omitted."
Or here? "In the note in the margin, '192.2 °C' should read '192.2 °F'."
"Why do you need a copyeditor? Because you don't want to have to make these kinds of corrections in your second edition," writes editor Erin Brenner, who tweeted about the corrections extravaganza yesterday.
They're certainly bad, but not as embarrassing as – in another cookbook cock-up, strangely enough - Penguin Australia's misprint, which suggested that a recipe for tagliatelle with sardines and prosciutto should include "salt and freshly ground black people", rather than pepper.
Read more inside the book
Pictures from the Modernist Cuisine blog: