Cookbook Corrections & Additions
Despite our best efforts to have the following editing errors corrected, they still remain in a number of editions of our cookbook. We apologize for any problems this may cause and urge you to print out this page for reference. Thank you for your understanding and "Bone Appetit!"
Page #:
46 - Braised Wild Mushrooms Under Herb-Printed Pasta
(Ingredients List) 1 1/4 pounds mixed fresh wild mushrooms, not 1/4 pounds
48 - Pear & Walnut Tart with Red Grape Compote and Stilton
(Ingredients List) 3 Large Ripe Pears
53 - Warm Shellfish and Asian Vegetables with Spicy Ginger-Lime Dressing
(Ingredients List) 1 1/2 Cups Spicy Ginger-Lime Dressing, not 1/2 cup
54 - Lemon-Pepper Grilled Calamari with Roasted Pepper-Balsamic Dressing
(Ingredients List) 1 Bunch Italian Parsley leaves (about 2 Cups, picked through, washed and dried)
112 - Toasted Focaccia with Roasted Tomatoes, Olives, and Feta
(Ingredients List) Add 1 cup pitted Kalamata Olives
(Step 3) “...about 30 minutes. Remove from oven. Stir in olives and oregano leaves. ...”
143 (Title) Sherry-Roasted Pork Tenderloin with Ginger Glaze
164 (Title) Pan Roasted Salmon with Oyster Mushrooms should be with Burgundy Rosemary Butter
(Ingredients List - after Shallots) 2 Teaspoons Chopped Fresh Rosemary Leaves
(Step 2) Add Rosemary to ingredients.
237 - Corn, Cheddar and Sun-Dried Tomato Muffins
(Ingredients List) 1 1/2 cups flour, not 1/2 cup
253 - Pumpkin and Walnut Shortbread Tart with Cranberry Coulis
(Ingredients List) 1 1/2 cups Cake flour, not 1/2 cup
and 1 1/2 tablespoons baking powder, not 1/2 tablespoons
262 - Dense Bittersweet Chocolate Torte
(Step 6) Zinfandel-Spiked Cherries (Page 258)
