The Food Substitutions Bible is a Must For Anyone Who Cooks
More than 6,500 Substitutions for Ingredients, Kitchen Equipment & Techniques
**Full Disclosure: I received a copy of this book in exchange for my review. All opinions are mine.
Have you ever been in a bind when the recipe calls for a certain ingredient and you realize you forget to buy it. Or what if the recipe calls for one ingredient you have never heard of and are pretty sure your grocery store has never heard of it either. I mean when was the last time you shopped for Chrysanthemum Greens or Delicata Squash*? All the new interest in cuisines and cookbooks from around the world has created a bit of a challenge for me and I am sure for you as well.
*You can substitute like amounts of arugula, watercress or spinach for Chrysanthemum Greens and equal amounts of butternut squash or pumpkin for Delicata Squash.
But even if you don’t try making recipes from exotic locations around the world, there are times you just want to whip something up with the ingredients you have on hand only to find you are missing one item. With The Food Substitutions Bible, you will be able to replace the item easily without ruining either the taste of the recipe or your meal. And this book not only helps you substitute ingredients, it also has suggestions for substituting cooking techniques and kitchen equipment too.
This book also makes the perfect hostess gift at your next dinner party!
Both practical and enjoyable, the new edition of The Food Substitutions Bible by David Joachim will inspire you with new ideas and supply you with all the instructions you need to cook with substitutions at home or in a commercial kitchen.
In this second edition, David has added 1,500 new substitutions for ingredients and equipment, 5 new ingredient guides and measuring tables, expanded existing entries and additional information, and included 50 new recipes, making this book 25% bigger than the first edition.
Find substitutions in your kitchen for:
- applesauce (try pumpkin or plum puree)
- carrot (try parsnips, daikon, turnips or celery)
- lemon juice (try bottled lemon juice, brewed lemon tea, lime juice or white wine vinegar)
- pastry bag (try a plastic resealable bag or rolled parchment paper)
Whether you’re looking to substitute a key ingredient or utensil, create a different flavor or texture, or look for a healthier option, you’ll find a wealth of fresh and enjoyable ideas that will give you all the information you’ll need to improvise with confidence.
Davie Joachim has written, edited or collaborated on more than 30 cookbooks. He is a bestselling and award-winning author. The Science of Good Food, which he co-authored with Andrew Scholss, was nominated for a James Beard Award, and the first edition of The Food Substitutions Bible won the prestigious International Association of Culinary Professionals (IACP) award.
The Food Substitutions Bible Second Edition by David Joachim
696 pages / 7″x 10″ / Index / ISBN 9780778802457 / $24.95 US, $27.95 Can, £16.95 UK