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Changes from your first edition  

post #1 of 2
Thread Starter 
I have both your original and the "completely revised and updated" versions of On Food And Cooking.

I enjoy them both (and am half way through the new one) and have learned quite a bit from them.

I am curious, though, as to what material in the original version you now believe to be untrue. I.e., what new discoveries in kitchen science are reflected in the revision?

post #2 of 2
I’m glad the books have been useful. It’s not so much that the first edition contains untrue information—it’s that nowadays we have so much more additional information. So there are hundreds of new discoveries reflected in the revision, but they’re more additions than corrections.

One exception: my original explanation of why copper bowls stabilize whipped egg whites was wrong (see the box in the revision).

This might be a good place to mention that I have a page on my website ( devoted to corrections and additions to the new edition. If anyone spots an error, please let me know!

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