Sometimes we miss a few things and want to keep track of them to make corrections in the next printing.  In red you’ll find any errors that are critical to the success of a recipe (such as incorrect quantities or cooking times) – but generally most of the errors are type-o’s, misspellings, missing or wrong words.


Leave a comment if you find something fishy so we can add it to the list (don’t forget to include the page number and location of the flub).  Thank you and.. sorry!

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  1. Drunken spelled Crunken in photo caption?

    1. Nice catch on the Drunken Cowboy Chili photo caption, Helen! I have added this to the errata page.

  2. On page 40, the recipe instructions for Barley and Smoked Prosciutto Minestrone discuss soaking beans, but the recipe doesn’t list beans as an ingredient. Is this recipe supposed to contain beans? Thank you!

    1. Hi Jennifer, you are right. There are no beans in the Barley and Smoked Prosciutto Minestrone. I have added a note to the errata page to remove the bean-soaking instructions from the introduction.



  3. Hi, Laura. I love your website and cookbook.I found a typo on page 274 of Hip Pressure Cooking, and I had a question about something else on that page.That led me to look for an errata list.Thank you so much for providing one — it shows how much you care.
    Here’s what I saw on page 274: Under the Pasta listing, there’s a page number missing. Also on that page, it says to cook rolled oats for twice as long as steel-cut oats.I realize the amounts are different, but it seems a long time to cook rolled oats. Is this right? Or should “rolled oats” be “large-flake rolled oats” or something else? Some people might try cooking quick-cooking or even instant rolled oats.
    I had a few comments about your corrections:
    * Why correct 1/4 cup to 4 tablespoons? They’re the same amount.This was in more than correction.
    * I have no “Crunken” in my book in the photo caption on page 212.
    * The correction for page 246 says to change the “1/3 cup dark honey” but doesn’t say how or to what — and in my book it’s on page 243, not 246
    * And as for the granulated sugar, that term is common in recipes.”Granulated sugar” is used to distinguish it from confectioner’s sugar and powdered fruit sugar, which are also white. And “granulated” is the term used on package labels. (I’ve edited recipes for cookbooks, magazines and newspapers.)

    Thanks again for your delicious recipes and fun approach.
    — Sara Perks

    1. Sara, let me go through your comments tomorrow and address them one by one.

      For now, I can answer the 1/4 cup to tablespoon question only applies to certain ingredients. This is a “hip” cooking adaptation that was removed by the editor. It applies to ingredients, such as mayonnaise, that would need to be scooped out of a jar with a spoon, into a measuring cup and then scooped out of the measuring cup into the recipe. Personally, I don’t think cooking should be so difficult or require you to wash so many utensils. Those particular ingredients can just be scooped or poured directly into the measuring spoon and then the recipe. That was how I wrote it. That is why I did it. And it’s included in the errata so that if the publisher ever asks for any errata for a new printing, I can ensure that those ingredient quantities be written as intended!

      Ciao and Welcome!


      1. Ok, I’m back to answering you other questions…
        – Crunken is in the errata list, thanks for pointing it out, again.
        – Thanks for finding the incomplete errata with the honey, I will fix this. It was probably one of those cup/spoon issues. I understand that this is not the standard in cookbook editing to measure some ingredients in spoons and others in cup, but I hope my explanation above clarifies the reason for it.
        – I understand that “granulated sugar” is a standard reference, however none of my recipe testers (I had about 7, located in the U.S.) actually knew what that was. So I propose either changing or giving two names to better understand the actual ingredient being called for for every cook.

        Thanks, again, for your thoughtful comments and correction!



      2. Thanks, Laura. That makes sense for mayo and honey and such. I was referring to the corrections for parsley and thought you didn’t need to make them. It’s unfortunate publishers and copy editors don’t appreciate the nuances in your recipes. I wouldn’t worry about mixing cups and spoons, though — we all do it.

  4. @Sara,
    As you claim to be a professional recipe editor (“I’ve edited recipes for cookbooks, magazines and newspapers.”) I will reiterate a discussion I have had with @Laura on more than one occasion.

    The approach taken by Laura’s editors and apparently by you is VERY parochial. These days, the market for cookbooks (and pretty much everything else) is global. Not limited to the USA. Volume measures in particular vary from country to country. Laura herself is very careful to use universal measurements everywhere. Sadly she lost that battle with her editors leading to the biggest single flaw in her cookbook.

    For me four tablespoons is NOT equal to a quarter of a cup. Three tablespoons is roughly a quarter cup. Where I live, the tablespoon is officially 20ml. A cup is 250ml. That makes 0.25 cup = 62.5ml while 4 tablespoons is 80ml. Quite a discrepancy.

    I refer you to the Standards Australia document that covers this:

    And despite one oft repeated saw, a pound is NOT a pound the world around.

    What I would like to see is all cookbooks adopt the SI system of measurement, This is an International Standard. Volumes are measured in mililitres or litres if they are big enough. Weights are measured in grams or kilograms (1000 grams). Solids, including powders like flour, should be measured by weight as grain size and packing density will affect the volume, but not the mass (weight). Liquids can be measured by volume or weight.

    By all means use the old parochial measures, but include the international standard in parentheses. and round it unless the quantity is critical. In which case you shouldn’t be using volumes anyway. Thus: 4tbs (60ml)

    Yes, I know cookery traditionally uses things like tablespoons and gills (I still use one old recipe that calls for a gill of lemon juice), but we traditionally learned cookery at granny’s knee. We could pay attention and see how much she was adding. And whether she packed it in or heaped it or whatever. You cannot do that with a cookbook. A different approach is needed. And it needs to be universal. The names are bad enough. Don’t compound the problems with the measures!

    Perhaps you might like to raise this at your next editorial meeting.

    1. Greg, not only do I claim to be an editor, I am one.

      Yes, using a scale is more accurate — especially when you consider humidity and dry ingredients. I often use a scale, but that’s not the case for people in many countries, including mine — which, by the way, isn’t the U.S.A,

      Yes, the metric standard is a good one for global use, such as for online recipes. But the Hip Pressure Cooking book I have was published in New York, for a North American audience.And I was referring only to that and its errata list.

      For years, publications here have used “imperial” (volume) measurement followed by the metric equivalent in parentheses (and 1 tbsp is usually 15 mL). You’ll be disappointed to hear, though, that the trend is away from metric, and back to imperial measurement without any conversions.

      1. My apologies. I didn’t mean to impugn your credentials. For all I know you may have simply edited a cook book for the local knitting group. My daughter has and she is in no way a professional editor.

        Yes Laura’s book was published in New York, but it has been marketed globally. Not just to North Americans. As such it should allow for its non Nor-Am readers. It doesn’t. I know Laura’s early drafts included metric conversions. They were removed at the publishers insistence. I would have paid the few cents extra for that small amount of extra ink required to print them. And even a few dollars for the extra proofing required.

        Heck I have just paid around $AUD700 for a cookbook also published in North America. It DOES have metric measures. And yes I am aware that the Australian tablespoon is possibly unique in the world. It still catches me out though. Having the ml beside it is a definite help.

        And yes I am very disappointed that the trend is away from dual measures. I hope you will fight the trend. If nothing else it will widen your markets considerably without having to do a full rewrite. Though I admit the names of ingredients will still be problematic.

  5. Oh and Laura, if you are trying to minimise washing up, you should be encouraging the use of weights and digital scales. Put your bowl on the scale. Zero it. Add the first ingredient. Zero it again. add the second ingredient and so on. Result: no spoons cups or anything else to clean. Just the mixing bowl – or PC.

    1. In trying to make the book accessible to everyone, I do not require the use of digital scales. Unfortunately, they’re not a popular kitchen accessory in the US. So explaining TAR is useless for someone who doesn’t own a scale.

      However on the website I do promote digital scales as one of my most-have time-saving gadgets:



  6. And here what is called “granulated sugar” in the book is just called sugar. It is assumed to be white. If the recipe wants something else, it specifies. Other common sugars here are raw, caster (fine grains), icing (powdered) and brown ( light and dark). Both turbinado and Demerara are meaningless to me. Though I see Laura’s “(raw)”. I’d have guessed brown. And have used that in the past. I am guessing confectioners sugar is what I know as icing sugar. We have both “pure Icing sugar” and “icing sugar mixture” which has cornflour added. I am also guessing that “fruit sugar” is fructose though it could be dextrose or even glucose – the most readily available of those three.

    1. Yes, confectioner’s sugar is icing sugar here, and it’s sold mixed with cornstarch (cornflour). It’s good you can buy it without cornstarch; we don’t have that option. Powdered fruit sugar is sucrose, and it’s fairly fine. Turbinado-style and demerara-style are two types of (mostly) unrefined cane sugar. Our brown sugar — dark, light and golden — is white sugar to which molasses has been added.

      1. Sara,
        Thank you for these conversions.
        I am surprised that sucrose is called fruit sugar wherever you are. Here it comes from sugar cane. Fruit has nothing to do with it. It sounds like our caster sugar which is a very fine grain cane sugar. Almost, but not quite a powder. It is actually the sugar I use most often. When I have seen fruit sugar I have gone out of my way to track down fructose – not easy here. Now I won’t bother.

        I suspect our brown sugar is now made that way too. It used to be sugar pulled out of the refining stages very early when there are still lots of impurities. It is probably cheaper for the manufacturers to fully refine it then add some molasses back in at the end of the process. I have noticed it is not the same product I grew up with (and ate by the spoonful). Raw sugar also came out early, but not so early. Turbinado and demerara are probably both roughly equivalent to raw. Turbinado sounds like a process (centrifuged?), while demerara sounds like a place possibly in the West Indies or thereabouts..

        I am shocked that you cannot get pure icing sugar. I don’t buy the mixture. I figure I can always add in my own cornflour if I really need it. And the clumping in the pure is something easily fixed with a rolling pin – used as a hammer.

        Mind you I am having a lot of trouble getting pure salt these days. It is nearly always adulterated with “anti caking agent” whatever that is. Probably cornflour again. I am moving increasingly to the “designer” salts just to avoid it.

  7. I just received your book and the first thing I looked up was green beans. On page 280 you suggest 8 minutes, I knew that was wrong and far too long, so I cut it to 5 minutes. Also far too long, 2-3 minutes would be good.
    I just looked it up here on web and found that here you suggest 2-3 minutes.

  8. Hello Laura

    I really like your book. The Coq au Vin is terrific, as are the lentils.

    On page 119-Super Easy Tomato sauce, the last ingredient listed is a tablespoon of olive oil.
    On page 120, it is not listed in the assembly instructions. I made the sauce without the oil, thinking perhaps it was to be a finishing ingredient after cook. Can you clarify?

    Also, on the chart of cooking times for soft boiled eggs, no water amount is stated–can you let me know how much? I’m using an electric PC.

    Thanks again!

    1. Hi MCG, The recipe lists two kinds of olive oils. “everyday” quality to pressure cook and “extra virgin” which should be mixed-in right before serving for finishing. Thanks for catching this errata! So, how was it? : )



  9. Laura,

    Let me say that I just love your book and open it all the time for one thing or another it has a permanent place on my fridge with a few other tried and true books I use constantly.

    I wanted to point out something in your cheesecake recipe I had found to be confusing when I first made it. I have crossed out the bit where you say to test the cake to see if it is done this “cake” is very mushy when it comes out and doesn’t need to be tested it just needs to be cooled, which I am sure you know. there is no way to tell if it is done until it cools and 20 minutes is just fine. I think somehow this was messed with by your editors because it is not a cake. maybe you can address this with your readers at some point. And by the way that is one of the most used recipes in your book for me next to cooking beans and cooking grains. I LOVE this recipe people are amazed when I tell them I made it in a pressure cooker.. they are just flawed! :)

  10. Laura,

    For dinner I made Black Bean and Corn Salsa Salad, Mexican Pulled Pork and Chinese Steamed Buns. The Bean/Corn Salad doesn’t have any wet ingredients, so I found a vinaigrette recipe and added it. I used a lean cut of pork for the M.P.P. It was very good until I broiled the meat; it got very dry. The Steamed Buns worked very well except they were very dense. I realize now that just eating one bun is the same as eating 1/6 of a loaf of bread. I thought they would be like mini-hamburger buns and fluffier. So the recipes didn’t really work but I learned the techniques of steaming bread, pressure cooking meat until tender and how to pre-soak and cook raw beans.

  11. We’re in the 100’s all week, so I tried the Black Fudge and Walnut Brownies and they were absolutely easy and delicious! It was so cool (literally) to not heat up the kitchen. Thank you for all the tips on using what you have at home to cook the brownies in; I used an oven-proof casserole dish.

  12. Laura

    Have you come out with a 2nd edition? I have been looking and haven’t seen anything. Could you let me know. I am getting the Ultra instant pot. Thanks Susan

    1. Unfortunately, no. : (



  13. I’m surprised no one has commented on rice.

    The rice cooking instructions are overly generous with water in the main section. The Perfect Long-Grain White Rice and Perfect Arborio on pp 137-8 have a far higher proportion of water than is desirable and it’s far more than what is recommended in the charts on pp 274-5.

    The proportion of white rice to water on page 138 is 1:2 while it is 1:1.5 in the page 275 chart and this is reduced again in the Instant Pot cookbook where it is 1:1. I think it should be between 1:1 and 1:1.25. I tried one batch using the book’s recommendation to see if I was missing something and it turned out awful – soggy rice with lots of non-absorbed water. It called for 1.5 cups of rice and 3 cups of water.

    The Perfect Arborio Rice gives a proportion of almost three times as much water as rice!

    However, the Basmati and Jasmine rice look more appropriate with ratios of 1:1.25 for rice to water.

    1. Gail, although the perfect ratio for risotto is 2:1 (liquid:rice) when making “plain” boiled arborio rice the ratio is a little higher because -as it notes in the recipe- this rice is meant to be strained and rinsed before using. : )



  14. On page 279, in the cooking charts, the time for whole carrots is 8 minutes. But, in the timing charts on the web site, the time if 3-4 minutes. Which is correct?

    1. Hi Ann, the cooking chart on this site is often updated with new ingredients and “better” cooking times. When there is a conflict between my cookbook and the online chart – the online chart is more accurate.



  15. Thank you. I hadn’t compared the times in the cookbook and this online chart until after I had made some carrots. They were quite soft and mushy, so that’s when I checked the online chart and saw the difference. Thank you for the clarification.

    1. Apologies for the unintentional carrot mash!



      1. LOL, no problem. They tasted good and I pretended they were like the sweet potato mash I make! I will make them again but use the lesser time.

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