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Updates to Cook for Good Basics

These changes have been made to the version of Cook for Good Basics that's currently online, dated 8/3/09. If you have an earlier version, please note these corrections:

• Good Whisk Sandwich — Bread Step two should say "Swish your whisk in the milk mixture so you don't waste anything" instead of "remaining cup of water."
• Cuban Black Beans — Oregano is mentioned twice. The beans should have 2 teaspoons salt and 1/2 teaspoon crushed, dried orgeno. See recipe.
• Carrot Cake (correct in versions from 5/19/09 on) — Yikes! I used the cup measures for one layer but gram amounts for two layers. It should also be just one teaspoon of baking soda. Here are the correct measurements:

  1 ½ cups shredded carrots (about 2 ½ large carrots, 180 grams)
  1 cup white-wheat or all-purpose flour (120 grams)
  1 cup sugar (200 grams)
  1 teaspoon cinnamon
  ½ teaspoon salt
  1 teaspoon baking soda

  ½ cup corn oil (112 grams)
  2 eggs
  ½ teaspoon vanilla

I check and double check these recipes and am very sorry when an error slips through. Thanks so much to the alert readers who spotted these problems.

Know about a typo or problem?

The first person who lets me know about a problem in the ebook will get my heart-felt gratitude and a free download of my next Cook for Good publication.