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Tips & Errata
Soups N' Stews

Tomato Chickpea Soup with Barley - p.12
Barley should be 1/2 cup not 1 1/2 cups.

Gingery Carrot & Golden Lentil Soup - p.14
Unless you adore ginger, reduce grated ginger root to 1/2 tablespoon.

Cauliflower Chickpea Curry - p.20
Do not use lite unsweetened coconut milk. Only regular coconut milk works successfully.

Yeast Breads

Overnight No-Knead Breads - p.27
While the proofing mode on an oven works well for most bread doughs it is too warm for this one. Let this dough rise only at room temperature.

Salads N' Sides

Green Beans with Apricots & Almonds - p.53
Use dried, not fresh, apricots. Toasted almonds can be substituted for smoked almonds.

Mujadarra - p.57
Although it takes 20  - 25 minutes to caramelize the onions, it is recommended and worth the extra time required.

Marcella Hazan's Tomato-Butter Sauce - p.60
After the sauce is finished, I like to gently cook peeled raw shrimp in it and serve the sauce over pasta.

Quick Breads

Hungarian Coffee Cake - p.71
Let cake cool completely before turning it out of the pan and slicing.

Mexican Cornbread - p.73
Use canned, not fresh, green chilies.

Wholewheat Waffles - p.77
For fruit-flavored waffles, toss 1/3 - 1/2 cup blueberries, huckleberries, or raspberries into the batter.

Cinnamon Scones - p.81
A nice variation is to use 3/8 cup chocolate chips and 3/8 cup cinnamon chips instead of all cinnamon chips. If you like smaller bite-sized scones, use mini muffin pans and bake the scones between 10 - 12 minutes.

Desserts

Grape-Nut Custard Pudding - p.96
When serving the pudding warm rather than chilled, give it about 30 minutes to set up after removing it from the oven.

Cookies

Coconut Dreams - p.110 
I sometimes like to dip the edge of this cookie in a chocolate glaze (p.117 or 120). After dipping, scrape the cookie bottom on the saucepan edge to remove excess chocolate, place cookie on waxed paper, nudge it forward a bit, and let it cool completely before storing.

Montana Sugar Cookies - p.116
To gussy these up, I mix colored sugar with white sugar on a plate and dip the glass into the mixture to add some color.




The tomato bread pudding title intrigued me. I’ll definitely try it and your salad dressings and probably most of the recipes in the book. It’s my new favorite book.
- Barbara Bernstein, Lowell, MA



This is a very special compilation and the drawings and the whole spirit of the book come together with great warmth and gentle humor and love.  What a gift the two of you have given by doing this. As our weather cools out here, I hope to try the tomato bread pudding, and I may venture into some of the other very delightful offerings!
- Carolyn Ruffin, Boston, MA



I got your cookbook today and spent most of the evening reading through it and trying to decide what to make. I love it!
- E. Blake, Geneva, IL