The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques - Softcover

Joachim, David

Softcover

ISBN 10: 0778802450 ISBN 13: 9780778802457

Publisher: Robert Rose, 2010

Synopsis

Cooks need information on how to substitute ingredients -- often in a hurry.

This expanded, updated and revised edition of the IACP-award-winning reference puts even more useful cooking information at the fingertips of home cooks. This reissue is perfectly timed as the perfect companion to the new, second edition of The Cook's Essential Kitchen Dictionary.

This comprehensive, easy-to-use guide is organized from A to Z, with thousands of alternatives that can quickly and easily solve on-the-spot cooking dilemmas. Whether a substitute for a key ingredient or utensil, or simply how to create a different flavor or texture, there is a wealth of fresh and enjoyable ideas that will inspire confidence in the kitchen.

This Second Edition is 25 percent bigger, with 1,500 new substitutions, 5 new ingredient guides and measurement tables, expanded entries and reference material plus 50 new recipes.

When a cook is caught in a pinch, these valuable tips are very handy:

• No powdered mustard? Substitute 1 tsp (5 mL) powdered mustard with 1 tbsp (15 mL) prepared mustard minus 1 tsp (5 mL) liquid from the recipe.
• No Bialy? Just substitute an onion or plain bagel (thicker) or 1 soft pretzel.

This book is practical and enjoyable as a reference, and will inspire fresh ideas with all the crucial information needed to improvise with confidence at home or in a commercial kitchen.

About this title

About the Author:

David Joachim is the author of more than 30 cookbooks. Recently, The Science of Good Food, which he co-authored with Andrew Schloss, was nominated for a James Beard Award.

Review:

If you're building a cookbook library or looking for a last-minute gift, pick up a copy of "The Food Substitutions Bible," by David Joachim. The newly released second edition has hundreds of new ideas for substitutions in the kitchen, whether the issue is cooking techniques, equipment or, of course, ingredients for recipes. (Don't like the calories in whipped cream? Evaporated milk, which whips up nicely, is a good, low-calorie alternative.) Bon appétit! (Wall Street Journal 2010-12-20)

Editor's Pick. It may not be the first book to catch your eye on the bookstore shelf, and it won't dazzle you with stunning photography or passionate prose. But The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques, 2nd Edition is one you'll use often and for which you likely will, on more than one occasion, thank author David Joachim out loud. How many times have you begun cooking only to find that you don't have everything you need? No need to throw up your hands or toss your plans. Just turn to Joachim. If you cook a lot, you'll find his classic to be a prized possession -- an indispensable guide that will save the day when you're faced with last-minute dilemmas or missing ingredients and save you from more than a few ruined meals and disappointing dinner parties. (Kate Jackson Today's Diet and Nutrition Magazine 2011-02-14)

The answers to so many questions are found here. (Bonnie Benwick Washington Post 2010-11-30)

Perhaps the most useful book ever written for the home cook. This encyclopedia-style book has over 6500 substitutions for ingredients, equipment and techniques. Simply look up the item you need to replace, because yet again you have gone to the grocery store and failed to remember the one thing you went in specifically to get . . .The whole book is just a wonderful and helpful endeavor. . . one of the rare books I would recommend for everyone. . . Even those people run out of eggs once in a while. (Theresa Albert My Friend in Food Blog 2011-07-25)

I do recommend 'The Food Substitutions Bible' for yourself and a copy for a friend that loves to cook. (Irene Watson Reader Views 2011-01-04)

[Review of previous edition:] A blessing to cooks all over... 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable. (Jo Ellen O'Hara Birmingham News 2005-10-26)

[Review of previous edition:] Packed with useful information... more than two pages of substitutes for butter alone. (Janice Okun Buffalo News 2005-12-25)

[Review of previous edition:] Offering practical information and great ideas, this book is packed with creative solutions for the home kitchen as well as the commerical. (Detroit News 2005-09-29)

[Review of previous edition:] This is the book to turn to when you've found what you want to make in another cookbook but are unable or unwilling to run to the store for a special ingredient or pan. (Kim Davaz Eugene Register-Guard 2005-12-07)

[Review of previous edition:] [This] is one of the best resources on the subject. (Jill Wendholt Silva Houston Star-Telegram 2009-08-07)

About this edition

• Publisher: Robert Rose
• Publication date: 2010
• ISBN 10: 0778802450
• ISBN 13: 9780778802457
• Binding: Paperback
• Edition number: 2
• Number of pages: 696