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

5.0 5
by David Joachim
     
 

A new edition of the International Association of Culinary Professionals (IACP) award winner.
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Overview

A new edition of the International Association of Culinary Professionals (IACP) award winner.

Editorial Reviews

Wall Street Journal
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!
Today's Diet and Nutrition Magazine - Kate Jackson
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.
Birmingham News - Jo Ellen O'Hara
[Review of previous edition:] A blessing to cooks all over... 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable.
Buffalo News - Janice Okun
[Review of previous edition:] Packed with useful information... more than two pages of substitutes for butter alone.
Health News Digest
A must-have for any new cook... Joachim has added 1,500 new food and equipment substitutions, bringing the total to 6,500, plus five new tables in the appendix.... The layout is set up for quick reference and easy reading.... All cooks have found themselves in the middle of making a special dish after the stores have closed only to discover they are missing an ingredient or don't own a special pan -- this book is the answer.
Washington Post - Bonnie Benwick
The answers to so many questions are found here.
My Friend in Food Blog - Theresa Albert
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.
Reader Views - Irene Watson
I do recommend 'The Food Substitutions Bible' for yourself and a copy for a friend that loves to cook.
Detroit News
[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.
Eugene Register-Guard - Kim Davaz
[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.
Houston Star-Telegram - Jill Wendholt Silva
[Review of previous edition:] [This] is one of the best resources on the subject.
Jerusalem Post - Sue Epstein
[Review of previous edition:] It is truly the bible of food substitutions and should be in every reader's kitchen. It is alphabetized from Abalone to Zugenwurst to Zwieback and includes over 600 pages and 5,000 substitutions for every ingredient, piece of equipment or technique you could ever imagine. There are even two pages of substitutions for butter!
Kansas City Star
[Review of previous edition:] From abalone to zwieback, The Food Substitution Bible by David Joachim is one of the best resources on the subject.
Knight Ridder Newspapers - Sharon Thompson
[Review of previous edition:] More than 5,000 substitutions for almost every type of food... directions for making reliable replacements.
Las Cruces Sun-News - Lynn Nusom
[Review of previous edition:] This great book is packed with more than 5,000 creative solutions and fascinating info on everything from exotic ingredients to common cooking techniques.
Lewisboro Ledger - Susan Miller
[Review of previous edition:] With the world pantry at our fingertips, today we need a guide; this is the hands-down best I have ever found... you need this book.
Los Angeles Daily News - Natalie Haughton
[Review of previous edition:] If you're out of an ingredient, want to use a healthier choice or desire to change the flavor of a recipe... this would be handy reference for any cook to keep on the bookshelf.
Neptune Asbury Park Press - Andrea Clurfeld
[Review of previous edition:] Well-researched, well-tested reference book... The guy is seriously detailed-oriented... endlessly useful.
Oakland Press - Douglas Levy
[Review of previous edition:] A complex, valuable guide to alternative ingredients, techniques and equipment.
Orange County Register - Food Network Kitchens
[Review of previous edition:] Entries are careful, offering definitions, detailed substitutions and often including suggestion for varying flavors or boosting nutrition.
Pasadena Star-News - Peg Rahn
[Review of previous edition:] Most informative... I find I am using it all the time... information about the characteristics of foods, equivalents, and measurements.
Peterborough Examiner - Jennifer Mackenzie
[Review of previous edition:] Full of very practical information such as how to substitute different pan sizes, charts for chilies, flours and grains and oils... A must for the inquisitive cook.
Pittsburgh Post-Gazette - Marlene Parrish
[Review of previous edition:] This book is a must-have for the serious cook. All charts, no recipes and no prose. Useful when you need it.
San Jose Mercury News - Aleta Watson
[Review of previous edition:] A compendium of alternatives for everything from allspice to wild rice. (Plus antelope, alligator, bear...
Ventura County Star - Dana Carpender
[Review of previous edition:] A terrific resource... an instant must-have reference in my kitchen, and I know of nothing like it... a great way to come up with ideas.

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Product Details

ISBN-13:
9780778802457
Publisher:
Rose, Robert Incorporated
Publication date:
09/02/2010
Edition description:
Second Edition
Pages:
696
Sales rank:
333,205
Product dimensions:
7.00(w) x 9.90(h) x 1.60(d)

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