FYI, there is an errata sheet for the American version of this book (there is a new edition coming out that is corrected): From Eat Your Books (hope I am allowed to post this):
Update 5PM EST: I received a message from Helen & Yotam: For those who are asking about an exchange when the new edition is released, please email sweet@tenspeed.com with your inquiry.
For those who may have issues with downloads, the document reads:
SWEET: Updates and Corrections
Oven Temperatures and Baking Times
Due to differences in the convection ovens commonly used in the UK and the conventional ovens typically used in the US, some temperatures may need to be adjusted slightly. Although individual ovens can behave very differently, we suggest the following temperature and time updates:
PAGES 19-20, CUSTARD YO-YOS: Preheat oven to 325°F/170°C. Bake cookies for 25-30 minutes.
PAGE 27, CATS' TONGUES: Bake at 375°F/190°C and use two baking sheets.
PAGES 76 AND 78 SAFFRON, ORANGE, AND HONEY MADELEINES: Bake at 375°F/190°C for 10 minutes.
PAGE 173-175, LOUISE CAKE: Preheat oven to 300°F/150°C; in step 3, increase oven temperature to 325°F/170°C and, in step 6, leave oven temperature at 325°F/170°C.
CHEESECAKES: (updated 12/22)
PAGES 201-202, LIME MERINGUE CHEESECAKE: Decrease oven temperature to 325°F/170°C and increase baking time to 20-25 minutes.
PAGES 203 AND 205, WHITE CHOCOLATE CHEESECAKE: Decrease oven temperature to 325°F/170°C and increase baking time to 60-70 minutes.
PAGES 207-208, PASSION FRUIT CHEESECAKES: Decrease oven temperature to 325°F/170°C in step 1, increase baking times to 25-30 minutes for individual cakes and or 60-70 minutes for one large cake.
PAGES 209-210, BAKED RICOTTA AND HAZELNUT CHEESECAKES: Decrease oven temperatures to 325°F/170°C in step 1 and to 350°F/180°C in step 4, and increase baking time to 20-25 minutes if using a muffin pan.
PAGE 213, FIG, ORANGE, AND MASCARPONE CHEESECAKE: In step 4, decrease oven temperature to 325°F/170°C.
PAGE 216, CHOCOLATE BANANA RIPPLE CHEESECAKE: In step 1, decrease oven temperature to 325°F/170°C and after step 3, decrease the oven temperature to 300°F/150°C.
PAGE 219, APRICOT AND AMARETTO CHEESECAKE: In step 4, decrease oven temperature to 325°F/170°C.
PAGES 221-222, ROASTED STRAWBERRY AND LIME CHEESECAKE: In step 5, decrease oven temperature to 325°F/170°C and in step 7, increase baking time to 55-60 minutes. See also "Corrections," below.
PAGE 263, ROLLED PAVLOVA: In step 1, bake at 375°F/190°C; in step 3, decrease oven temperature to 350°F/180°C and bake for 32-35 minutes.
PAGE 299, FROZEN ESPRESSO PARFAIT: Bake at 300°F/150°C.
Corrections
PAGE 42, GINGERBREAD TILES: Step 2 now references baking soda, as per ingredients list.
PAGE 46, ORANGE AND STAR ANISE SHORTBREAD: Butter = 1 cup plus 1 1/2 tbsp/250 g.
PAGE 137, BUTTERNUT, HONEY, AND ALMOND TIN CAKE: "nut-free" symbol removed from legend.
PAGE 187, LEMON AND POPPY SEED CAKE: In step 2, use the whisk attachment (not the paddle) and whisk on medium-high speed.
PAGES 221-222, ROASTED STRAWBERRY AND LIME CHEESECAKE: Granulated sugar = 2/3 cup/130 g plus 2 tbsp; in step 2, sugar quantity = 2/3 cup/130 g.
PAGE 241, CHOCOLATE TART WITH HAZELNUT: Flour = 2 1/3 cups/300 g.
PAGE 341, MIDDLE EASTERN MILLIONAIRE'S SHORTBREAD: Tahini in the Tahini Caramel = 2/3 cup/150 g.
