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Changes from your first edition

2K views 1 reply 2 participants last post by  harold mcgee 
#1 ·
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?

Thanks.
 
#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 (www.curiouscook.com) devoted to corrections and additions to the new edition. If anyone spots an error, please let me know!

Harold
 
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