One of the reasons I was eager to keep an online journal (wish it weren't called a blog), was so that I might be able to answer critics who might take me to task on this or that issue.  But it also proves advantageous when I malign myself.  Which is what i do when I let an error get published in a book.  I'm happy to be able to fix a couple here that readers have alerted me to in Ratio.  If you have a first edition or a second edition (happily there have been four printings so far!), the following errors occur.

On page 5, this sentence about the 5:3 bread ratio should read: "If your scale has a gram measurement on it, it's even easier (and shows why metric weights are so much more efficient than our U.S. equivalents): 1,000 grams of flour, 600 grams of water, 30 grams of fresh yeast, 20 grams salt." –not 3 and 2 (I was thinking percent, not total grams, though to keep to the 5:3, should have said 500 grams flour, 300 grams water (see, even here I can't help but keep revising!).

On page 42: the 3-2-1 cookie dough mentioned in the Spice Cookie recipe should read 1-2-3 cookie dough.

On page 74, in ingredients list, 4 ounces flour (about 3/4 cup), not 1/4

On pages 117 and 119: The 3:2 roux ratio is reversed in the recipe.  The first two ingredients of the cream soups should be 1-1/2 ounces flour (about 3 tablespoons) and 1 ounce butter (2 tablespoons).  See my recent post for pic and recipe.

If any of you find others, please don't be polite by not mentioning them—I want to know about anything that needs fixing.  Pls email me or post a comment here.

This mea culpa also happens to be, of course, a clever way to continue promoting my book!  This is not so unnecessary as it may seem.  Listen to this.  At the Greenbrier, a symposium of food writers, a woman asked me if I had a new book out!  A food writer at a conference where I was a speaker.  Last night at a party, a friend of mine whom I don't see a lot but who loves to cook, asked me what was new, and I told him about the book.  He stared at me blankly—hadn't heard of it.  Sheesh, if a food writer AND a friend in my own beloved city doesn't know the book exists, what more do I need to do?  I thought I was flogging this thing to death, but apparently not hard enough.

So, friends and readers, I ask you, if you have read and like Ratio: The Simple Codes Behind the Craft of Everyday Cooking, please tell others who might like it as well.  I will be very grateful (as I am so grateful to so many who have emailed and tweeted and posted on Facebook to say they like it—thank you!).  If this book doesn't bring the publisher enough schloss, they may not give me another contract to keep writing. Just ask @PowerofNo on twitter—my editor.  She's hilarious on Twitter, but she didn't choose that name by accident! Tweet her some love, would you?