We adore Yotam Ottolenghi here at Kitchn. His recipes are bold and flavorful. We wait with bated breath for any new cookbook, and his most recent book, Sweet: Desserts from London's Ottolenghi, was no exception.

The new dessert cookbook by Yotam Ottolenghi and Helen Koh is as beautiful as any of its sister books. But according to a post on Yotam Ottolenghi's Facebook page, the North American version of the book has a number of errors. The U.K. version seems to be fine, but at some point when converting the recipes from the U.K. to the U.S. edition, some mistakes were made regarding oven temperatures and ingredient measurements.

The Facebook message states: "It has come to our attention that a number of errors occurred during the book publisher's editorial process when converting ingredient measurements and oven temperatures to American equivalents in the North American edition of SWEET," the announcement said. "While we are in the process of producing the corrected edition of the book, which will be available early next year, we want to ensure that our readers are aware of the corrections to the current edition. Those are detailed in this document to ensure that your bakes work and conform to usual standards of recipe testing."

Differences between the convection ovens commonly used in the U.K. and conventional U.S. ovens means some temperatures and cooking times need to be adjusted. Also, some recipes required corrections to their ingredient lists.

The mistakes are being corrected and an updated version with proper measurements and temperatures will be out next year. Anybody with a current version will be able to get a replacement copy when the updated version comes out. In the meantime, you can still use all the recipes by cross-checking them with this list of corrections available from the publisher's site.