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

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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 ...

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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.

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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 app├ętit!
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: 9/2/2010
  • Edition description: Second Edition
  • Edition number: 2
  • Pages: 696
  • Sales rank: 192,004
  • Product dimensions: 7.00 (w) x 9.90 (h) x 1.60 (d)

Meet 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.

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Customer Reviews

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Sort by: Showing all of 5 Customer Reviews
  • Posted December 27, 2010

    You'll never need another substitution book...

    I wanted was a thorough substitution book that covered both the basics and the out of the way, unusual ingredients. But, I also wanted it to be formatted well. Formatting, I've discovered, makes a huge difference when you're pressed for time and trying to find an emergency substitution. Your fingers have to be able to flip through the book and your eyes have to find the page you're looking for in a few seconds. Formatting truly makes all the difference in the world when it comes to this kind of cookbook. For those of us who love to cook or just simply cook a lot, I finally found a book that I think hits the mark! It's this book! The first time I opened up this book it was hard to put down. I expected to find a very dry, boring book of substitutions. Please don't get me wrong. I was just expecting information that was only useful, not information that was engaging and interesting as well. This book drew me and my husband in with its funny stories and interesting tidbits of information. For example, savory is a spice I've come across over the years in various recipes and have puzzled about. It is "known in parts of Europe as the bean herb because its pleasant spicy nature benefits beans, peas, and lentils. Summer savory is milder and the spiky leaves are more tender than those of winter savory." p. 496 Under the substitution section for savory, several good alternatives that are on my shelf were listed--thyme, rosemary, and safe. This book is hefty at 696 pages. But, the heft is worth it. This book doesn't sacrifice meat for size the way other books I've seen recently do. The type is very readable. The formatting is excellent--all of my complaints I've had with other cookbooks this year about formatting are null and void when it comes to this book. The book is arranged in alphabetical order with several helpful ingredient and measurement guides at the end. I would suggest using some tabs to mark the guide pages at the end that you tend to use a lot, then you will be able to flip to them quickly. The ingredients in this book range from things you use every day to that strange spice you once saw in a Middle Eastern cookbook named Za'tar. Even "egg scissors" are explained. Now, although you might never use many of these ingredients, you never know. I wish I had known the substitution for Golden Syrup a few months ago when I bought a bottle of it for a specific recipe. I had no idea that the substitution of light corn syrup or maple syrup (both of which were in my cupboard) would have been quite easy. But, the true test of a substitution cookbook is whether they will work. I looked up many substitutions I've been using faithfully in my cooking over the years and they are in there. If there are substitutions you use regulary, make yourself a cheat sheet or use sticky notes to tab the pages you turn to a lot. There is a lot of information in this book and it will take up a bit of space on your shelf, but my feeling is--it's worth it! It's going to have a permanent place on my shelf for many years. My compliments to the chef--this is a great cookbook! Please note that I received a complimentary copy of this book for review from The Lisa Ekus Group.

    4 out of 4 people found this review helpful.

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  • Posted December 11, 2014

    Running out of an ingredient when you cook or bake can be frustr

    Running out of an ingredient when you cook or bake can be frustrating. Last minute change ups don’t bother David Joachim. In fact he’s an expert at it. In his new book, The Food Substitutions Bible, Joachim offers more than 6500 practical substitutions for just such an occasion. He doesn’t stop there. The book goes on to give substitutions for equipment and techniques in the kitchen. Joachim shares his ideas for what to do if you’re out of for example, pastry bags. You can use a plastic resealable bag or rolled parchment paper. Clever and practical. The book offers recipes as substitutions for items you usually have on hand, like tomato paste. Recipes for items you would not normally have are included too, like for Roux. Some substitutions go the extra mile with examples of healthier versions. All conversion measurements are included. This book is a must have for every kitchen.

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  • Anonymous

    Posted January 11, 2013

    Highly recommended for everyone who loves to bake &cook!

    It's a great resource guide. It chock full of very useful information. I love it & used it countless times when I'm baking & cooking. It's handy & has loads of information on ingredient substitutions or ingredients that can be made in the kitchen like powdered sugar. I just live this book! It's a valuable resource guide & am very happy to have it!

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    Posted October 18, 2013

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    Posted October 10, 2012

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