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ERRATA
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| IF you already have a copy of Solo Dolci and it didn't include an "Errata" sheet, please print out this page and keep it with your copy. As with many books in print mistakes can happen and here they are: | ||||||||||||||||
XXCHANGES AND ADDITIONS ARE IN BOLD XXCrostata di Ciliege, page 64: Butter and flour pan and line with dough. XXTorta di Pasta Frolia e Mandorle, page 91: Line buttered and XXfloured pan with other piece of dough and trim at edges. XXTorta di Cioccolata, page 92: Add 3/4 cup sugar to list of ingredients. XXTorta di Nocciole, page 101: Melt half the sugar. XXDolce Mirella, page 168: Roll it up and brush with egg yolk. XXPlace on buttered and floured baking sheet. XXParrozzo, or Pan Rozzo Abruzzese, page 179: Omit chocolate XXfrom list of ingredients and procedure for dough. |
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