Final Errata Sheet for Sweet by OttolenghiFebruary 7, 2018 by Jenny
As you are aware, there were errors made in regard to temperatures and measurements when converting the recipes from the UK edition of Sweet by Yotam Ottolenghi and Helen to the US and Canadian versions. I covered this unfortunate situation back in December and have kept that post updated.
The publisher contacted me today with the following information: after careful retesting of the US/CA versions in preparation for the reprint order, there are a few additional corrections to note as set forth below.
Again, anyone requesting a replacement copy of the book with the US/CA cover shown above should email email@example.com. If you have already emailed them, you do not need to do so again. I confirmed with the publisher that if you have emailed them your receipt and information you are good – you will not get a reply back unless they require additional information.
This language from Ten Speed outlines further instructions that you need to provide when emailing:
Please accept our sincere apologies for the errors in your copy of “Sweet” by Yotam Ottolenghi. If you would like a refund or a replacement copy, please send your name, complete street address, city, state and zip (please no P.O. Box address permitted) to this email address: firstname.lastname@example.org.
You will also need to include a proof of purchase by sending
us the following:
Photograph of the back of the book, which includes the
Photograph of the copyright page
Photograph of your receipt
If you have a signed edition, please include with your one proof of purchase, a photograph of the page with the author’s signature. If you have received this book as gift or have thrown out the receipt, please email us with regard to same.
If you prefer by mail, send your printed photographs and your shipping address to:
Penguin Random House
Attention: Sweet-Customer Service
400 Hahn Road
Westminster, MD 21157
We expect to ship all replacement requests in April. Please call our Customer Service Department at 800-833-3000, if you have additional questions or you can email us at email@example.com.
Again, our apologies for the error and any inconvenience this may have caused you.
A reminder that we are baking our way through this magnificent book over at the Eat Your Books Sweet Cookbook Club on Facebook. I’ve made six desserts so far and they have all been delicious. Place a copy of the errata sheet in your cookbook until the corrected reprint is shipped later this Spring. In the grand scheme of things, this is an inconvenience that will be made right by the publisher. Do not let this keep you from enjoying the
recipes (with noted corrections) until your replacement version arrives.
The errata sheet is no longer available on the publisher website but reads as follows:
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: Bake at 325°F/160°C.
PAGE 23, ALMOND, PISTACHIO AND SOUR CHERRY WAFERS: Bake at 350°F/180°C.
PAGE 26, CHOCOLATE CHIP AND PECAN COOKIES: Bake at 375°F/190°C for 14 minutes.
PAGE 27, CATS’ TONGUES: Bake at 375°F/190°C and use two baking sheets.
PAGE 37, SPECULAAS BISCUITS: Bake at 375°F/190°C.
PAGE 45, SOFT DATE AND OAT BARS: Bake at 325°F/160°C.
PAGE 52, “ANZAC” BISCUITS (AKA HONEY, OAT AND RAISIN COOKIES): Bake at 300°F/150°C.
PAGE 55, CHOCOLATE “O” COOKIES: Bake at 325°F/160°C.
PAGES 76 AND 78 SAFFRON, ORANGE AND HONEY MADELEINES: Bake at 375°F/190°C for 10 minutes.
PAGES 173 AND 175, LOUISE CAKE: Preheat oven to 300°F/150°C; in step 3, increase oven temperature to 325°F/160°C; and in step 8, bake for 40-45 minutes.
PAGES 201-202, LIME MERINGUE CHEESECAKE: Bake at 325°F/160°C for 20-25 minutes.
PAGES 203 AND 205, WHITE CHOCOLATE CHEESECAKE: Bake at 325°F/160°C for 60-70 minutes.
PAGES 207-208, PASSION FRUIT CHEESECAKES: Bake at 325°F/160°C for 25-30 minutes for individual cakes and 60-70 minutes for one large cake.
PAGES 209-210, BAKED RICOTTA AND HAZELNUT CHEESECAKES: Bake at 350°F/180°C; in step 5, increase baking time to 25-30 minutes if using a muffin pan.
PAGE 213, FIG, ORANGE AND MASCARPONE CHEESECAKE: Bake at 325°F/160°C.
PAGES 216-217, CHOCOLATE BANANA RIPPLE CHEESECAKE: In step 1, preheat oven to 325°F/160°C. In step 5, preheat oven to 300°F/150°C and then bake for 70-80 minutes.
PAGE 219, APRICOT AND AMARETTO CHEESECAKE: In step 4, lower oven to 325°F/160°C.
PAGES 221-222, ROASTED STRAWBERRY AND LIME CHEESECAKE: In step 5, lower oven to 325°F/160°C and bake for 60-70 minutes. To make the topping, roast at 425°F/220°C for 15-20 minutes.
PAGE 263, ROLLED PAVLOVA: In step 1, preheat oven to 375°F/190°C; in step 3, lower oven to 350°F/180°C and bake for 32-35 minutes.
PAGE 299, FROZEN ESPRESSO PARFAIT: After step 3 lower oven to 300°F/150°C.
PAGE 42, GINGERBREAD TILES: Step 2 now references baking soda, as per ingredients list. Bake at 350°F/180°C.
PAGE 46, ORANGE AND STAR ANISE SHORTBREAD: Butter = 1 cup plus 1½ tbsp/250 g.
PAGE 137, BUTTERNUT, HONEY, AND ALMOND TIN CAKE: “nut-free” symbol removed from legend.
PAGE 187, LEMON AND POPPY SEED CAKE: Heavy cream is now sour cream. In step 2, use the whisk attachment (not the paddle) and whisk on medium-high speed. Bake at 325°F/160°C for 55-65 minutes.
PAGES 241-242, CHOCOLATE TART WITH HAZELNUT: Flour = 2⅓ cups/300 g. In step 3, bake at 400°F/200°C. In step 6, preheat oven to 350°F/180°C. Bake for 10-12 minutes. In step 10, bake for 14 minutes.
PAGE 341, MIDDLE EASTERN MILLIONAIRE’S SHORTBREAD: Tahini in the Halva = rounded ¼ cup/80 g. Tahini in the Tahini Caramel = rounded ½ cup/150 g. Bake at 350°F/180°C for 25-28 minutes.
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