Devil of a Cookbook - links to reviews.

[maddy]

Who told Thermo Mrs to take down her post containing the amendments?  They should butt out whoever it is!!

   I missed this....better go back and re- read.  I for one Thank you Thermo Mrs for posting.
regardless of this being a fundraising book, I would expect there to be no mistakes, particularly at $40!

[Amy :-)]

I love your soap box moments Gert

[goldfish]

Who was it and why in the world would they tell Thermo Mrs to take down her post? Good heavens above!!   

[Thermo Mrs]

I don't think I should share the name of the consultant who pm'ed me because their username is the same name as their thermomix facebook fanpage.

And, I agree with you Gert!

[Halex]

I puchased Devil of a cookbook from HO, i have had no email or postal note letting me know there are errors in the book.

I am happy that I bought it because of the animals & thats why I bought it. HO should contact all purchasers & cover the costs to let people know of the amendments. I have heard nothing from them.

Only via our forum

Halex

[cookie1]

Thermo Mrs thank you for publishing the amendments. I and many others would never have known. I only found out the amendments to the EDC from here.
I understand that the occasional thing can be missed but not a lot.

[Connars nan]

Crap I,m not happy I paid $59 for my book which included postage I was going to make the changes when the book came now I have no idea which recipes need changing as I am a newbie I need as much help as I can get

[CreamPuff63]

...our sincere apologies—a few gremlins got into the typing in the production of the Devil of a Cookbook and as a result we have produced these changes to the following recipes:

1. Peanut Satay Sauce—P 37 Use 250g peanut butter

2. Fee’s Quince Paste—P42 Push the mixture through a sieve after cooking the quince (to remove core pieces) then add sugar and continue cooking until a drop sets when dropped in cold water

3.  Mick’s Ciabatta—P 98 Double the poolish quantity and add 100g extra water to the 300g used in the recipe to create a really sticky dough

4.  Chocolate Brownies—P 133 Use 170g dark chocolate buttons, 60g cocoa powder, 110g plain flour etc and begin by grating the chocolate for 10 secs on speed 8 and setting aside.

5.  Gluten Free Chocolate Muffins—P135 Add 130g caster sugar to the dry ingredients

6.  Martha’s Melting Moments—P143 Decrease sugar to 80g and increase butter to 250g

NB: Where recipes ask for ‘bunches’ use a tiny little hand picked bunch or add to your taste.

We hope you enjoy this book and enjoy adding your own twists to the recipes to make them your own!
 

here tis  

[Connars nan]

Thank you cream puff I have written them all down have to admit I may have overreacted its been a stressfully day  I,m still having trouble finding my way around the forum how do I get back to  the other threads I posted on , about this issue , thanks once again may have to go back to being a lurker

[judydawn]

Just click onto your name Connars nan and it will take you to your profile page.  Down the bottom you can click on 'last posts of this person' and that will show you in which thread you have posted comments.  You then click on that posting and it will take you directly to the thread and your actual posting.

[Connars nan]

Thanks judydawn

[cookie1]

Yes Gert we do love them. Those that have retired too. (Kathryn  )

[cecilia]

I'm just about to make the sponge cake, and I thought there was a review? Oh well, I'll make one soon.

Not going to do a review, I didn't check the oven temp beforehand and it was too high and was starting to burn. I separated mix into 2 cake tins and they did not rise at all. Not fair to review it if I stuffed something up, so possibly will try again another time. REally disappointed with myself.

Dear CP,  The flour version is nice.  That's the one that was made on the day of our training. c

[cecilia]

http://www.devilislandproject.com/

[courton]

Thank you for placing the link. I would love to know what percentage of the sales of the book go toward the charity. Do you know?  I have been involved in charities where the final percentage can vary from 20% to 90%.