This may make me sound kinda dumb, but until December 10 when Dave said the fateful words, I’d never heard the term “errata sheet.” I was holding a proof copy of Well Fed in my hands. We’d already enjoyed the joyous flip through its pages with my parents, and I was up to my elbows in chopped spinach because I was making Meat & Spinach Muffins for our book release party. You cannot imagine the horror I felt as I read the instructions for the Muffins on page 105 and realized that, although the headnotes show the baking time, I’d neglected to include the words “Bake for 40 minutes” in the instructions. I was disheartened, but Dave shrugged and said, “It’s OK. We’ll do an errata sheet later. It happens all the time with technical books. It’s OK.”
And that’s when the words “errata” and “sheet” became two of my least favorite words because they represent the physical proof of my human-ness. Grrrr!
Our review team for Well Fed included two copyeditors, a professional proofreader, and three amateur copyeditors/reviewers/proofers, and we all missed a few things in the text. I’m so pleased that none of them were showstoppers — the recipes still work — but in the interest of giving you the best cookbook I can, a list of the errors/confusing things I’ve found in Well Fed is below. I’ve also made a cute PDF you can download to print out and put into your book — download it now!
Thank you to Well Fed readers who kindly let me know they were confused by some of the recipes. I appreciate your feedback and your gentleness.
Well Fed Corrections
Page 19 – The Weekly Cookup
Under the heading 6. Prep Your Vegetables, there’s a typo that could totally deny you your fair share of vegetables. The paragraph that begins, “Based on the idea…” should read:
Based on the idea that each of your meals will include at least two different vegetables and that your snacks will also include about one or two cups of veggies each, you need about eight cups of veggies per person per day.
Page 22 – Other Pantry Essentials
The description of coconut oil, should recommend organic, UNrefined coconut oil for optimal health benefits.
Page 73 – Chocolate Chili
In the instructions, I neglected to specify that the chili should simmer UNcovered for at least 2 hours.
Page 91 – Char Siu (Chinese BBQ Pork)
The instructions told you to remove the foil twice. Here’s what it should say:
Remove the pork from the marinade and place on the rack, then cover the entire pan with aluminum foil, crimping the edges to form a seal. Roast the pork for 20 minutes, then remove the foil and roast an additional 40-45 minutes – watch for the edges to begin to turn a lovely brown.
Increase the oven temperature to 500 F and roast for 8-12 minutes more, until it’s evenly browned. Carefully remove the pork from the oven and brush the tops and sides of the pieces with half the sauce. You want complete coverage with a thin layer so the sauce forms a glaze in the oven. As my dad would say, “Put it on like you’re taking it off.”
Page 99 – Bora Bora Fireballs
Here’s a better description of how to deal with the canned pineapple:
Drain the can of pineapple in a sieve placed over a bowl to catch the juice. You’re going to use the juice later, so save it! Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place 1 cup of the drained pineapple in a large mixing bowl. (Save any leftover pineapple for dessert later.)
Also: When adding the seasonings to the pineapple in step 3, add the 1 teaspoon cayenne pepper listed in the ingredients, too.
Page 105 – Meat & Spinach Muffins
The headnotes include the baking time, but the instructions do not. Dang it! The last step of the instructions should read:
Place muffin papers in a 12-count muffin pan; they prevent sticking. Pack the batter into a 1/2-cup measurer, then transfer it to the muffin pan, using your hands to pack the spinach tightly into the muffin paper. It should be slightly mounded on top – the muffins puff a bit when they bake, then slightly deflate when cool. Bake for 40 minutes until the tops are lightly browned. Remove the muffins from the pan, cool, and store covered, in the refrigerator.
Page 117 – Greek Broccoli
The ingredients list tomato paste, but the tomato paste is missing from the instructions. Try this!
Dry the pan and heat the olive oil over medium heat. Add the onion, garlic, tomatoes, parsley, and oregano. Sauté until the onions are translucent and the tomatoes begin to pop. Add the broccoli, tomato paste, paprika, salt, and pepper; stir well to combine. Simmer 5-7 minutes until heated through. Taste and adjust seasonings.
Page 133 – Zucchini Noodles Aglio Et Olio
I forgot to mention you need a julienne peeler to make the noodles. I recommend the OXO.
Page 149 – Berries and Whipped Coconut Cream
I’ve got some additional advice for making the coconut whipped cream. Here are more detailed instructions.
When the coconut milk is cold, flip it upside down and open the bottom with a can opener. Pour off any liquid that’s separated and scoop the thickened coconut milk into the chilled mixing bowl; add the almond extract. Whip on your mixer’s highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes. Marvel at the creaminess!
Page 151 – Peach Almond Crisp
This is the one recipe that is not approved for enjoyment during a Whole30. Although the ingredients are all Whole30 compliant, this dessert isn’t in keeping with the sugar-demon-slaying spirit of the Whole30 – but it’s a delicious treat after your 30 days.
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