Tuesday, May 04, 2010
Epicure's Mis en Place
Long time readers would know of my criticisms of The Age's Epicure section.
Chief amongst them was that mistakes went unacknowledged and uncorrected, which spoke of a certain arrogance towards its readers.
Maybe, just maybe, there is a little change in the wind.
A week or so ago, there was a correction for a Jill Dupleix recipe that had incorrectly stated that some recipe substitutions were gluten free when they were not.
Fair enough too, there are health consequences involved, but this week there was another correction regarding the legality of catching Murray cod.
It's still too early to say if this is a new trend, but it is something that I'm watching with interest.
Good on Epicure for doing it.
Chief amongst them was that mistakes went unacknowledged and uncorrected, which spoke of a certain arrogance towards its readers.
Maybe, just maybe, there is a little change in the wind.
A week or so ago, there was a correction for a Jill Dupleix recipe that had incorrectly stated that some recipe substitutions were gluten free when they were not.
Fair enough too, there are health consequences involved, but this week there was another correction regarding the legality of catching Murray cod.
It's still too early to say if this is a new trend, but it is something that I'm watching with interest.
Good on Epicure for doing it.
1 Comments:
Good trend, indeed.
Frankly speaking, some of the Australian cookbooks also need editing. I was going through a recipe from a cookbook the other day and there were several errors. Frustrated when it's the case.
I haven't read Epicure in ages BTW. Ever since they charge $ for online version.
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