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Normally I'd think this was an error, but he clearly states to salt the celery water. It's possible though it's a typo. I personally found the filling a bit bland, but I usually (unless it's a glaring error) try to make the chef's recipe as written, and THEN make my personal changes.

Some good books Depends on what you want. A tried and true is Joy of Cooking. I LOVE anything by America's Test Kitchen. They have a new book coming out (or it's already out) that looks like a beast, but I'm sure it's amazing. Really - probably all you really need! I love Marcella Hazan's...

Why doesn't Thomas Keller have you salt the blanching water the potatoes, carrots and onions in his Chicken Pot Pie recipe in Ad Hoc, but he DOES salt the water for the diced celery? I found the pie a bit bland due to this. Is this an error, or by design? If by design, what's the reasoning...