If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
"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."
To their credit, most are innocuous grammatical corrections and spelling mistakes like mistyping Monet for Manet, "minuscule" for "miniscule". But then there are others that seem more, um, important? Like this one:
"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%."
So, hey, now when you totally screw up your Halibut Cheek Gel Base, you have no one to blame but yourself!