The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques by David Joachim
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.
The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques 5 out of 5based on
More than 1 year ago
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.
More than 1 year ago
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.
More than 1 year ago
More than 1 year ago
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!
Food Snob n: reference term for the sort of food obsessive for whom the actual
joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjectsFrom the author of The United States ...
A food lover's guide to all the best ingredients in the traditional foods of India,
Pakistan, and Bangladesh.Once upon a time we only had a few choices when it came to fine dining. There was American home-cooked, pretentious French cuisine, ...
The easy way to transition to the raw food lifestyle Celebrities like Demi Moore, Sting,
Madonna, and Woody Harrelson as well as experts in diet and nutrition have drawn attention to the newest trend in eating: raw foods. As the ...
The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs
and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià ...
The book projects a mastery of subject matter in skiing for beginners. It will increase
the confidence skiers and to extent explain some tips associated with the sports. It covers the history of skiing, techniques, gears, skiing types and other ...
This cookbook provides 75 must-have recipes to make at the game or take along for
tailgating. Recipes include everything from simple appetizers like beer boiled shrimp, to impressive grilled foods like Memphis-style babyback ribs, to sophisticated desserts like tiramisu. An ...
A fascinating blend of food history, etymology, anecdotes, origins and culture. Often, in the middle
of preparing a recipe, an unfamiliar term pops up seemingly out of nowhere. Not recognizing a word and its meaning can diminish the pleasure of ...
The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with
clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the ...