The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques

The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques

by David Joachim
     
 

The best and most complete substitutions guide, by the author of A Man, A Can, A Plan.

Some of the greatest cooking discoveries are the result of creatively substituting one ingredient, one piece of equipment, or one cooking technique for another.

The Food Substitutions Bible compiles all types of substitutions into one comprehensive,

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Overview

The best and most complete substitutions guide, by the author of A Man, A Can, A Plan.

Some of the greatest cooking discoveries are the result of creatively substituting one ingredient, one piece of equipment, or one cooking technique for another.

The Food Substitutions Bible compiles all types of substitutions into one comprehensive, easy-to-use handbook. Simply organized from A to Z, its 1,500 entries have more than 5,000 substitutions. This reference covers:

  • Common cooking measure equivalents
  • Metric conversion tables
  • International equivalency tables for temperature, weight and volume
  • Emergency substitutions
  • Time-saving substitutions
  • Healthy substitutions
  • Alternatives for hard-to-find and ethnic ingredients
  • Alternatives for vegetarians
  • Innovative ideas for varying the flavor of a dish in countless ways

Every substitution includes instructions with exact proportions for accurate, reliable replacements. When multiple substitutions are given within an entry, they are organized into categories for quick reference. Some of these include: If You Don't Have It, To Vary the Flavor, To Save Time, and For Better Health. The book also has an appendix with handy reference charts.

The Food Substitutions Bible is the most authoritative, comprehensive and easy-to-use book on substitutions ever published.

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Editorial Reviews

Kansas City Star
From abalone to zwieback, The Food Substitution Bible by David Joachim is one of the best resources on the subject.
Pasadena Star-News
Most informative... I find I am using it all the time... information about the characteristics of foods, equivalents, and measurements.
— Peg Rahn
Ventura County Star
A terrific resource... an instant must-have reference in my kitchen, and I know of nothing like it.
— Dana Carpender
Orange County Register
Entries are careful, offering definitions, detailed substitutions and often including suggestion for varying flavors or boosting nutrition.
— Food Network Kitchens
Neptune Asbury Park Press
Well-researched, well-tested reference book... The guy is seriously detailed-oriented... endlessly useful.
— Andrea Clurfeld
Pittsburgh Post-Gazette
A must-have for the serious cook. All charts, no recipes and no prose. Useful when you need it.
— Marlene Parrish
San Jose Mercury News
A compendium of alternatives for everything from allspice to wild rice. (Plus antelope, alligator, bear...
— Aleta Watson
Buffalo News
Packed with useful information... more than two pages of substitutes for butter alone.
— Janice Okun
Los Angeles Daily News
This would be handy reference for any cook to keep on the bookshelf.
— Natalie Haughton
Lewisboro Ledger
This is the hands-down best [guide] I have ever found... you need this book.
— Susan Miller
Eugene Register-Guard
The book to turn to when you've found what you to make... [but don't want] to run to the store.
— Kim Davaz
Jerusalem Post
It is truly the bible of food substitutions and should be in every reader's kitchen.
— Sue Epstein
Knight Ridder Newspapers
More than 5,000 substitutions for almost every type of food... directions for making reliable replacements.
— Sharon Thompson
Detroit News
Offering practical information and great ideas, this book is packed with creative solutions for the home kitchen as well as the commerical.
Peterborough Examiner
Full of very practical information... A must for the inquisitive cook.
— Jennifer Mackenzie
Restaurant Hospitality
625 pages of highly useful information... If you've got questions, Joachim's got answers. Highly recommended.
Birmingham News
A blessing to cooks all over... 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable.
— Jo Ellen O'Hara
Las Cruces Sun-News
Great book... more than 5,000 creative solutions and fascinating info on everything from exotic ingredients to common cooking techniques.
— Lynn Nusom
Oakland Press
A complex, valuable guide to alternative ingredients, techniques and equipment.
— Douglas Levy
Houston Star-Telegram
[This] is one of the best resources on the subject.
— Jill Wendholt Silva
Ventura County Star - Dana Carpender
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.
Pasadena Star-News - Peg Rahn
Most informative... I find I am using it all the time... information about the characteristics of foods, equivalents, and measurements.
Orange County Register - Food Network Kitchens
Entries are careful, offering definitions, detailed substitutions and often including suggestion for varying flavors or boosting nutrition.
Neptune Asbury Park Press - Andrea Clurfeld
Well-researched, well-tested reference book... The guy is seriously detailed-oriented... endlessly useful.
Pittsburgh Post-Gazette - Marlene Parrish
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
A compendium of alternatives for everything from allspice to wild rice. (Plus antelope, alligator, bear...
Birmingham News - Jo Ellen O'Hara
A blessing to cooks all over... 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable.
Las Cruces Sun-News - Lynn Nusom
This great book is packed with more than 5,000 creative solutions and fascinating info on everything from exotic ingredients to common cooking techniques.
Buffalo News - Janice Okun
Packed with useful information... more than two pages of substitutes for butter alone.
Los Angeles Daily News - Natalie Haughton
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.
Lewisboro Ledger - Susan Miller
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.
Oakland Press - Douglas Levy
A complex, valuable guide to alternative ingredients, techniques and equipment.
Eugene Register-Guard - Kim Davaz
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.
Jerusalem Post - Sue Epstein
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!
Peterborough Examiner - Jennifer Mackenzie
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.
Knight Ridder Newspapers - Sharon Thompson
More than 5,000 substitutions for almost every type of food... directions for making reliable replacements.
Houston Star-Telegram - Jill Wendholt Silva
[This] is one of the best resources on the subject.
Library Journal
Veteran cookbook author Joachim (Tailgater's Cookbook) has written a solid, useful work on using substitute ingredients and tools in the home kitchen. This is not just an emergency guide on what to do when you're baking biscuits and are fresh out of buttermilk, or a recipe calls for fresh mint and you only have dried. Although you will find familiar substitutions, there are also interesting alternatives (particularly for herbs and cheeses) that yield different but equally satisfying taste results. Particularly useful entries describe how to improvise when you don't have specialized cooking utensils and gadgets. For example, Joachim explains how to use your bare hand when you don't have an egg separator. Some of the substitutions are a bit esoteric-after all, if you don't have quail on hand, are you really likely to have squab? Nevertheless, most readers will find this to be a clearly written and well-organized book. Recommended for public libraries.-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2005 Reed Business Information.

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Product Details

ISBN-13:
9780778801191
Publisher:
Rose, Robert Incorporated
Publication date:
09/03/2005
Pages:
621
Product dimensions:
6.25(w) x 9.25(h) x 1.25(d)

Meet the Author

David Joachim has authored or edited more than 25 cookbooks. His book A Man, A Can, A Plan has sold more than 800,000 copies. He lives in Pennsylvania.

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