Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric amount is correct.)
The dough should have 3/4 cup of water in it, and should look like this:
A few other tips and corrections:
- The Apple Maple Tarte Tatin recipe (page 123), the butter in the dough reads 4 tablespoons (4 ounces, 60g). It should read 2 ounces – the tablespoon and metric measurement are correct. 4 ounces of butter would work, although the dough would be richer.
- The amount of cocoa powder in the chocolate sauce (page 22) should be 3/4 cup, not 3/4 tablespoon. The metric amount (75g) is correct.
- For the Buckwheat chocolate chip cookies, I posted a variation on the recipe in the book because American buckwheat flour is whole-grain and French buckwheat flour is lighter in color and flavor, and refined. So I offer an alternative for those that want a less “hearty” cookie. Note that if you use roasted buckwheat groats in the cookies (which are offered as an option), make sure they are roasted buckwheat groats, which are also known as kasha. You can find them online or in well-stocked supermarkets and in natural foods stores. They can also be found in some tea stores or in Japanese markets, since they’re used for making tea.