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 a free 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

Is anyone aware of an index for Modernist Bread having been released like they did for Modernist Cuisine?

 

I was searching for something i know i read in it regarding inclusions, but was unable to find it. Why wouldn't you put out an index on a 5 volume set. Asinine.

 

Share this post


Link to post
Share on other sites
3 hours ago, jmolinari said:

Is anyone aware of an index for Modernist Bread having been released like they did for Modernist Cuisine?

 

I was searching for something i know i read in it regarding inclusions, but was unable to find it. Why wouldn't you put out an index on a 5 volume set. Asinine.

 

 

The index has forty entries under inclusions.  What was not there that you were looking for?

 

Share this post


Link to post
Share on other sites
1 hour ago, jmolinari said:

 

Sorry, am i missing the index entirely?! Maybe i'm the bozo

Where is the index?

 

In the back of volume 5.

 

Share this post


Link to post
Share on other sites

  • Similar Content

    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By Pastrypastmidnight
      So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however. 
       
      I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
       

    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...