Hello

I'm working on conversting a text cookbook to online DTD and XML. I've almost finished, but just got 1 annoying error which I can't seem to solve.

The error says: end tag for "method" which is not finished

However as far as I can see Ive correctly ended the tag and nested the data.

Any help would be massively appreciated. Thanks!




<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE cookbook [
<!ELEMENT cookbook (frontcover+,body+)>
<!ELEMENT frontcover (title,byline,author)>
<!ELEMENT title (#PCDATA)>
<!ELEMENT byline (#PCDATA)>
<!ELEMENT author (#PCDATA)>
<!ELEMENT body (recipeone+,recipetwo+)>
<!ENTITY PUBLISHER "Quadrille Publishing">
<!ENTITY COPYRIGHT "Copyright 2010 Quadrille Publishing">

<!ELEMENT recipeone (recipe_title,prep_time,cook_time,recipe_blurb,ingredients_list,ingredient*,quantity*,food_item*,met hod*)>
<!ELEMENT recipetwo (recipe_title,prep_time,serves?,cook_time,recipe_blurb,ingredients_list,ingredient*,quantity*,food_i tem*,method*)>
<!ELEMENT recipe_title (#PCDATA)>
<!ELEMENT prep_time (#PCDATA)>
<!ELEMENT serves (#PCDATA)>
<!ELEMENT cook_time (#PCDATA)>
<!ELEMENT recipe_blurb (#PCDATA)>
<!ELEMENT ingredients_list (ingredient+)>
<!ELEMENT ingredient (#PCDATA|quantity|food_item)*>
<!ELEMENT quantity (#PCDATA)>
<!ELEMENT food_item (#PCDATA)>
<!ELEMENT method (step_one,step_two,step_three,step_four,step_five,step_six,step_seven,step_eight,step_nine,step_ten, step_eleven,step_twelve,step_thirteen,step_fourteen,step_fifteen,step_sixteen)*>
<!ELEMENT step_one (#PCDATA)>
<!ELEMENT step_two (#PCDATA)>
<!ELEMENT step_three (#PCDATA)>
<!ELEMENT step_four (#PCDATA)>
<!ELEMENT step_five (#PCDATA)>
<!ELEMENT step_six (#PCDATA)>
<!ELEMENT step_seven (#PCDATA)>
<!ELEMENT step_eight (#PCDATA)>
<!ELEMENT step_nine (#PCDATA)>
<!ELEMENT step_ten (#PCDATA)>
<!ELEMENT step_eleven (#PCDATA)>
<!ELEMENT step_twelve (#PCDATA)>
<!ELEMENT step_thirteen (#PCDATA)>
<!ELEMENT step_fourteen (#PCDATA)>
<!ELEMENT step_fifteen (#PCDATA)>
<!ELEMENT step_sixteen (#PCDATA)>
]>


<cookbook>


<frontcover>

<title> Alice's Cookbook </title>
<byline> "I love this book. I love everything about it: the recipes, the tone and, as importantly, Alice's warmth." </byline>
<author> Alice Hart </author>

</frontcover>

<body>
<recipeone>
<recipe_title> Honey's Raspberry Turnover </recipe_title>
<prep_time> Hands on Time: 15 mins </prep_time>
<cook_time> 20 mins </cook_time>
<recipe_blurb> Honey, my baker-extraordinaire, puff-pastry-making gradnmother, has been a dab hand with a turnover for
as long as I can remember, churning out batches of apple, apricot or raspberry from a handsome blue Aga. Make sure you
use all-butter puff pastry; it tastes better and has a much more wholesome ingredient list. </recipe_blurb>

<ingredients_list>

<ingredient> flour, to dust </ingredient>
<ingredient> <quantity> 500g </quantity> of <food_item> all-butter puff pastry
</food_item> </ingredient>
<ingredient> <quantity> 500g </quantity> of <food_item> fresh raspberries </food_item>
</ingredient>
<ingredient> <quantity> 125g </quantity> of <food_item> vanilla sugar or caster sugar
</food_item> </ingredient>
<ingredient> <quantity> 1 </quantity> of <food_item> free-range egg yolk </food_item>
mixed with <quantity> 1 tbsp </quantity> <food_item> milk </food_item> </ingredient>

</ingredients_list>


<method>
<step_one> Flour surface. </step_one>
<step_two> Roll out pastry to form a 1/2 thick rectangle. </step_two>
<step_three> Straighten raggedy edges with a sharp knife. </step_three>
<step_four> Cut pastry into eight even squares of 15x15cm. </step_four>
<step_five> Place a pile of raspberries in each square, slightly off centre.
</step_five>
<step_six> Add a heaped teaspoon of sugar. </step_six>
<step_seven> Using a pastrry brush, paint a little water around the edge and bring one
corner to meet its diaganol opposite. </step_seven>
<step_eight> Press the edges together firmly to seal using the tines of a fork.
</step_eight>
<step_nine> Repeat to make eight pastries. </step_nine>
<step_ten> Place pastries on a baking tray. </step_ten>
<step_eleven> Preheat oven to 200 degrees/fan 190 degrees/gas mark 6. </step_eleven>
<step_twelve> Brush pastry with egg wash (yolk and milk mixture). </step_twelve>
<step_thirteen> Sprinkle with a little more sugar. </step_thirteen>
<step_fourteen> Cut a small vent in the top of each to let the steam out.
</step_fourteen>
<step_fifteen> Bake for 20 minutes, until exuberantly plump and golden. </step_fifteen>
<step_sixteen> Cool on a wire rack and serve warm. </step_sixteen>

</method>

</recipeone>

<recipetwo>

<recipe_title> Melting Chocolate Cake </recipe_title>
<prep_time> Hands on Time: 20 mins </prep_time>
<serves> Serves 8 </serves>
<cook_time> 30-35 mins </cook_time>
<recipe_blurb> Ah, the wonder of fallen, sunken chocolate cakes. They're so rich but
oh-so-good and only need a few ingredients. Basically, this is a sunful baked mousse, with
only a few ground almonds to take it into cake territory </recipe_blurb>

<ingredients_list>
<ingredient> pinch of salt </ingredient>
<ingredient> <quantity> 150g </quantity> of <food_item> alcubed unsalted butter, plus more
for the tin </food_item> </ingredient>
<ingredient> <quantity> 250g </quantity> of <food_item> good, dark chocolate
(70% cocoa solids), broken into pieces </food_item> </ingredient>
<ingredient> <quantity> 150g </quantity> of <food_item> caster sugar </food_item>
</ingredient>
<ingredient> <quantity> 5 </quantity> of <food_item> free-range eggs, separated
</food_item> </ingredient>
<ingredient> <quantity> 30g </quantity> of <food_item> ground almonds </food_item>
</ingredient>
<ingredient> <quantity> 1 tbsp </quantity> of <food_item> bourbon </food_item>
</ingredient>

</ingredients_list>

<method>

<step_one> Lightly butter a 23 cm round, springform cake tin, then cut non-stick baking
parchment to line the base and sides. </step_one>
<step_two> Heat the oven to 160 degrees/fan 150 degrees/gas mark 3. </step_two>
<step_three> Melt the chocolate and butter in a bain marie or in the microwave.
</step_three>
<step_four> Allow to cool a little, then stir until smooth and add 60g of the suger and 1
egg yolk. </step_four>
<step_five> Gardually mix in the remaining yolks. </step_five>
<step_six> Stir in the almonds and bourbon. </step_six>
<step_seven> Use electric beaters to whisk the egg whites with the salt until they hold
soft peaks. </step_seven>
<step_eight> Gradually whisk in the remaining sugar, 2 tbsp a time, whisking until stiff
and glossy. </step_eight>
<step_nine> Loosen the chocolate nmixture with a spoonful of egg white, then fold in the
rest with a spatula or large spoon. </step_nine>
<step_ten> Pour the batter into the prepared tin, level the top and bake for 30-35 minutes
</step_ten>
<step_eleven> Leave the cake to cool in the tine, on a wire rack, for 15 minutes.
</step_eleven>
<step_twelve> Remove the sides and leave to cool on the base of the tin. </step_twelve>
<step_thirteen> Eat! </step_thirteen>



</method>

</recipetwo>

</body>
</cookbook>