Typos, mathematical errors and general cock-ups are a fact of the writing life, and a six-volume, 2,400-page opus like Modernist Cuisine is bound to have a few. But the extraordinarily long list found at Modernistcuisine.com is staggering. From the significant (“In the recipe for Compressed Tomato, an additional step should be taken before step one: ‘Remove the cores’;” “In the note in the margin, ‘192.2 °C’ should read ‘192.2 °F'”) to the cryptic (“In the recipe for Goulash broth, steps three and seven should be omitted”) to the merely amusing (“ ‘your own spirts’ should read ‘your own spirits;'” “’desert’ should read ‘dessert'”), it’s one long advertisement for the value of copy editors. Still none quite reach the absurd heights of Penguin Australia’s recent cookbook misprint, which suggested that a recipe for tagliatelle with sardines and prosciutto should include “salt and freshly ground black people” rather than pepper.
What’s cooking? It may not be something you want to eat
The list of corrections to 'Modernist Cuisine' is staggering