Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Lisa Shock

"Modernist Cuisine: The Art and Science of Bread"

Recommended Posts

On 1/29/2018 at 11:12 PM, JoNorvelleWalker said:

 

Do you have a floor or bed?

 

Yes but I use the floor for walking and the bed for sleeping :)

Share this post


Link to post
Share on other sites
On 1/29/2018 at 3:21 PM, gibbs said:

 

I have to disagree with you on the hard to access aspect of the errata as one only has to type "modernist cuisine errata" into google and the top result is there errata page. They also offer a pdf version to allow it to be easily printed.   As for fixing the issue for existing customers, you could look at the fact that they have offered an errata. Others have not, for example, the Alinea cookbook while has admittedly fewer errors as far as I am aware no official errata was released.

 

I can also comment that they did actually act on the errors found I held off buying my copy for a while so I could save up for it resulting in my copy being one of the sixth printings and going through it tonight with the errata in the first 3 books at the very least the issues they had found had been corrected. This ultimately why I cancelled my preorder for modernist bread as I'm willing to wait for any errors found to be corrected.

 

There is a reason why it is often said to avoid the first of something.

 

So every time you read a page in the book you cross reference it to the errata PDF?  Again, you hit the nail on the head - at least the original Modernist Cuisine had hundreds of material errors.  Alinea did not.


Edited by kirk9000 (log)

Share this post


Link to post
Share on other sites
On 2/17/2018 at 8:10 PM, kirk9000 said:

 

So every time you read a page in the book you cross reference it to the errata PDF?  Again, you hit the nail on the head - at least the original Modernist Cuisine had hundreds of material errors.  Alinea did not.

 

where subsequently corrected in the later ones and while I am sure some have probably been missed I can at least say in my checks the errors contained in the errata for modernist cuisine had been corrected before my copy was printed which print run these corrections where made I couldn't hazard a guess so depending on where and when someone's copy was printed there millage may vary.

 

As for Alinea I did find an online errata for it which I have printed and slipped in the front of my copy but there are a lot fewer errors is than so referencing it would cause little to no issue

Share this post


Link to post
Share on other sites

  • Similar Content

    • By DeanTheBaker
      I have no idea why they blurred the name..
      so i really would love to know the name of this cookbook.
      Has anyone seen it?
      (I think it’s in French.)
       
      Thanks!
       

    • By Rene_lorraine
      I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much. 
    • By artiesel
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By K8CanCook
      Good day eG peoples!
       
      I am going to purchase a copy of Larousse Gastronomique (English, because I cannot speak French as well as most French toddlers), and I am wondering which version you think is better and why? Let your opinions fly freely...hold nothing back!
    • By Hideo Sakai
      Any idea what is the best book for me? I am starting to love cooking, I just got great recipe of sauces from this book "Restaurant Style Barbecue Sauce Recipes" all I need is the proper technique for grilling. Thanks
  • Recently Browsing   0 members

    No registered users viewing this page.

×