Aubergine
01-14-2005, 05:02 AM
Alton Brown's agent wrote back to me, and here is the list of corrections for the manuscript/printing errors in the newest book, as we previously discussed here. looks like the mysterious "tk" amount of water in the brownie recipe is zero water.
Corrections: I’m Just Here For More Food, first printing
Page 120, Jalapeño Hush Puppies
The correct weight equivalent for 1 teaspoon of baking powder is 3 grams or 1/8 ounce. The correct weight equivalent for 1/4 teaspoon of baking soda is 1.5 grams or less than 1/8 ounce.
Page 164, Basic Pie Dough
The instructions accompanying illustration No. 5 should read: Slide you hand under the baking sheet and flip the whole thing over. Peel back the remaining plastic covering the dough.
Page 184, Apple Cake
The correct weight equivalent for 2 teaspoons of baking soda is 12 grams or 1/2 ounce.
Page 188-189, this is the corrected version of the recipe for Plain Ole Brownies
Hardware: Digital scale, wet measuring cups, dry measuring cups, measuring spoons, food processor, 8-inch square aluminum cake pan, electric stand mixer fitted with whisk attachment, medium saucepan, medium mixing bowl, balloon whisk, rubber or silicone spatula, parchment paper, toothpick, cooling rack, pizza cutter.
The Dry Goods:
Cocoa powder 1 1/3 cups (113 grams/4 ounces)
All-purpose flour 2/3 cup (99 grams/3-1/2 ounces), sifted
Kosher salt 1/2 teaspoon (3 grams/less than 1/8 ounce)
The Wet Works:
Eggs 4 large (200 grams/7 ounces)
Vanilla extract 2 teaspoons (9 grams/1/3 ounce)
Sugar 1 cup (198 grams/7 ounces), sifted
Brown sugar 1 cup (227 grams/8 ounces), sifted
Unsalted butter 2 sticks (1 cup/227 grams/8 ounces), melted
The Extras:
Walnuts 1 cup (85 grams/3 ounces)
Baker’s Joy or AB’s Kustom Kitchen Lube for the pan
• Place an oven rack in position C and preheat the oven to 350°F. Prepare an 8-inch aluminum baking pan (see pages 180-183).
• Sift together the dry ingredients in the food processor.
• In an electric stand mixer fitted with a whisk attachment, whip the eggs at medium speed until light (both in texture and color). Add the vanilla.
• Mix the sugars together, reduce the mixer speed to 30-percent power, and add the sugars to the eggs, incorporating thoroughly.
• Add the butter and remaining dry ingredients in three alternating doses, starting with the wet and finishing with the dry. Fold in the nuts.
• Pour the batter into the prepared pan and bake for 55 to 60 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.
• Remove the pan to a cooling rack and resist the temptation to cut until the brownies are completely cool. When ready, cut into squares with a pizza cutter.
Yield: Sixteen 2-inch square brownies
Page 196, Peanut Butter Cookies
The correct weight equivalent for 2 teaspoons of baking soda is 12 grams or 1/2 ounce.
Page 238, Pizza Dough
25 mg of vitamin C should be substituted for chewable children’s aspirin; the correct volume of all-purpose flour is 4 cups. The first sentence of the recipe instructions should read: Dissolve the vitamin C in the warm water, then add to the work bowl of an electric stand mixer fitted with a dough hook.
Page 254, Pillow Bread
The correct measurement of water for this recipe is 1-2/3 cups or 13 ounces. Note that the water is used in two additions.
Page 260, Focaccia
The correct total measurement of water for this recipe is 1-2/3 cups or 13 ounces. Note that the water is used in two additions. The first two paragraphs of the recipe instructions should read: Bring 1 cup water to a boil in a small saucepan. Slowly whisk in the cornmeal and cook, whisking constantly, until the mixture thickens, 30 seconds to 1 minute. Add the remaining liquid to the saucepan, stir to combine, and heat to a temperature of 110 to 115 degrees F.
Page 281, Cheesy Soufflé
The sixth paragraph of the recipe instructions should read: Combine the heated milk, dry mustard, garlic powder, and salt in a tightly covered container and shake well to mix. Whisk the milk mixture into the roux and return the heat to high. As soon as the mixture comes to a boil, remove the pan from the heat.
Page 306, Zab Mousse
The recipe for Zabaglione referenced as the first ingredient can be found on page 304.
suzanne
Corrections: I’m Just Here For More Food, first printing
Page 120, Jalapeño Hush Puppies
The correct weight equivalent for 1 teaspoon of baking powder is 3 grams or 1/8 ounce. The correct weight equivalent for 1/4 teaspoon of baking soda is 1.5 grams or less than 1/8 ounce.
Page 164, Basic Pie Dough
The instructions accompanying illustration No. 5 should read: Slide you hand under the baking sheet and flip the whole thing over. Peel back the remaining plastic covering the dough.
Page 184, Apple Cake
The correct weight equivalent for 2 teaspoons of baking soda is 12 grams or 1/2 ounce.
Page 188-189, this is the corrected version of the recipe for Plain Ole Brownies
Hardware: Digital scale, wet measuring cups, dry measuring cups, measuring spoons, food processor, 8-inch square aluminum cake pan, electric stand mixer fitted with whisk attachment, medium saucepan, medium mixing bowl, balloon whisk, rubber or silicone spatula, parchment paper, toothpick, cooling rack, pizza cutter.
The Dry Goods:
Cocoa powder 1 1/3 cups (113 grams/4 ounces)
All-purpose flour 2/3 cup (99 grams/3-1/2 ounces), sifted
Kosher salt 1/2 teaspoon (3 grams/less than 1/8 ounce)
The Wet Works:
Eggs 4 large (200 grams/7 ounces)
Vanilla extract 2 teaspoons (9 grams/1/3 ounce)
Sugar 1 cup (198 grams/7 ounces), sifted
Brown sugar 1 cup (227 grams/8 ounces), sifted
Unsalted butter 2 sticks (1 cup/227 grams/8 ounces), melted
The Extras:
Walnuts 1 cup (85 grams/3 ounces)
Baker’s Joy or AB’s Kustom Kitchen Lube for the pan
• Place an oven rack in position C and preheat the oven to 350°F. Prepare an 8-inch aluminum baking pan (see pages 180-183).
• Sift together the dry ingredients in the food processor.
• In an electric stand mixer fitted with a whisk attachment, whip the eggs at medium speed until light (both in texture and color). Add the vanilla.
• Mix the sugars together, reduce the mixer speed to 30-percent power, and add the sugars to the eggs, incorporating thoroughly.
• Add the butter and remaining dry ingredients in three alternating doses, starting with the wet and finishing with the dry. Fold in the nuts.
• Pour the batter into the prepared pan and bake for 55 to 60 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.
• Remove the pan to a cooling rack and resist the temptation to cut until the brownies are completely cool. When ready, cut into squares with a pizza cutter.
Yield: Sixteen 2-inch square brownies
Page 196, Peanut Butter Cookies
The correct weight equivalent for 2 teaspoons of baking soda is 12 grams or 1/2 ounce.
Page 238, Pizza Dough
25 mg of vitamin C should be substituted for chewable children’s aspirin; the correct volume of all-purpose flour is 4 cups. The first sentence of the recipe instructions should read: Dissolve the vitamin C in the warm water, then add to the work bowl of an electric stand mixer fitted with a dough hook.
Page 254, Pillow Bread
The correct measurement of water for this recipe is 1-2/3 cups or 13 ounces. Note that the water is used in two additions.
Page 260, Focaccia
The correct total measurement of water for this recipe is 1-2/3 cups or 13 ounces. Note that the water is used in two additions. The first two paragraphs of the recipe instructions should read: Bring 1 cup water to a boil in a small saucepan. Slowly whisk in the cornmeal and cook, whisking constantly, until the mixture thickens, 30 seconds to 1 minute. Add the remaining liquid to the saucepan, stir to combine, and heat to a temperature of 110 to 115 degrees F.
Page 281, Cheesy Soufflé
The sixth paragraph of the recipe instructions should read: Combine the heated milk, dry mustard, garlic powder, and salt in a tightly covered container and shake well to mix. Whisk the milk mixture into the roux and return the heat to high. As soon as the mixture comes to a boil, remove the pan from the heat.
Page 306, Zab Mousse
The recipe for Zabaglione referenced as the first ingredient can be found on page 304.
suzanne