Substituting Ingredients, 4E: The A to Z Kitchen Reference

Substituting Ingredients, 4E: The A to Z Kitchen Reference

by Becky Sue Epstein
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Substituting Ingredients, 4E: The A to Z Kitchen Reference by Becky Sue Epstein

Everyone has been in this predicament: you're at home, with no time (or desire) for a trip to the store-but the recipe you're using calls for an ingredient you don't happen to have on hand. With this book, you'll have a solution: substitute. In Substituting Ingredients, author Becky Sue Epstein has collected more than 1,000 easy-to-find, healthy, and cheap substitutions.

You'll find:

Substitutions for difficult-to-find items and common items you may not have on hand

Green, nontoxic household cleaner solutions

Less expensive ingredient options

The best ways to measure fruits and vegetables for recipes

Simple recipes for condiments, sauces, marinades, and spice mixtures

Strategies to remedy too much or too little of an ingredient

Product Details

ISBN-13: 9781402239243
Publisher: Sourcebooks
Publication date: 06/01/2010
Pages: 208
Sales rank: 303,258
Product dimensions: 4.90(w) x 6.90(h) x 0.70(d)

About the Author

Becky Sue Epstein is an experienced editor, broadcaster and consultant in the fields of wine, spirits, food and travel. In addition to writing books — most recently The American Lighthouse Cookbook — she is also an editor at Intermezzo Magazine, The Tasting Panel and She travels frequently and has lived on the East and West Coasts of the US as well as in the UK, the Middle East and Europe.

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Substituting Ingredients, 4E: The A to Z Kitchen Reference 4.2 out of 5 based on 0 ratings. 13 reviews.
Anne-B More than 1 year ago
One of my favorite cookbooks is a little book that I found in a used bookstore in Durango, Colorado, 14 years ago. It was titled Substituting Ingredients: An A to Z Kitchen Reference by Becky Sue Epstein and Hilary Dole Klein. I've used it a lot over the years. Particularly, the substitutions for unsweetened chocolate (1 sq = 3 Tbsp. cocoa plus 1 Tbsp butter) and for milk and cream. When I need to know how much lemon juice to substitute for a medium lemon, I open up this book (since the bottle doesn't say anymore!). Over the years, I've added other substitutions that I've found in magazines to my old copy of this book. The cover is falling off and needs a new layer of packing tape. It has been well used and loved. I ran across this edition a few weeks ago and discovered that it was published this year. I just received a copy of it today! So, I pulled my old copy out and sat for an hour with them comparing them. The biggest question I pondered as a book buyer is: is it worth it to buy a new updated edition or should I save money and buy the older edition for $5 less? In the case of this book, my recommendation is "yes." There were some minor complaints I had with the old edition. Often spices were listed as substitutions, but not with an amount. There also wasn't much explanation on substituting different types of ingredients. But, I still loved the little book because I had never seen anything else like it. My complaints with old edition have been fixed! There is a lot more information, but don't be deceived by the number of pages. It may have 191 pages, but it is a small book. The font, though, is easy to read--it isn't too small. It is a black and white cookbook with the font bolded and italicized in ways that make it very easy to see the information you want quickly--which is important in a pinch! Many herb substitutions now have amount equivalencies which will be very helpful. The old information that I found worked is still there, but a few have been deleted. Single Acting Baking Powder was deleted--because it essentially isn't sold anymore. The baking powder you buy in the store is double-acting. But, products that aren't used as much as they were in the past like self-rising flour are still included. There is also now a quick reference list at the back that you could put a post-it tab on and turn to quickly when you need to pull it out. Do these substitutions work? Yes, I know they do because I've used them before. Epstein has added a few new ones, but I have no doubt that they will work because the old ones did and her new ones agree with what I've tried on my own. Can this book save you money? Yes. One of the first substitutions that saved me money (besides not having to buy any more squares of expensive baking chocolate) was for tomato paste. So many recipes call for 1 Tbsp of tomato paste. What do you do with the rest of the can that you just opened? There is a substitution in this cookbook that I've used for years, but I won't ruin it by giving away all the books secrets. It is nice not to waste a whole can of paste anymore! Please note that I received a complimentary copy of this book for review from Sourcebooks.
Anonymous More than 1 year ago
Think it would be a big help for beginning cooks, but also answers some questions for us oldies.
Anonymous More than 1 year ago
No matter what you're cooking, you can fid a substitute for any ingredient in your recipe. This cooking guide has helpped me out a number of times, when I didn't have a certain ingredient called for in the recipe. This cooking guide is rated #1 on my "Must HaveCooking Books" that anyone must have in their cookbook collection.
Anonymous More than 1 year ago
Good book to keep handy when cooking!
Anonymous More than 1 year ago
All kinds of substitutions I've never thought of. Very handy information to have conveniently on my Nook.
Anonymous More than 1 year ago
Nothing on sample
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
Goes to res.12
Anonymous More than 1 year ago
Oh no you didnt!
Anonymous More than 1 year ago
I knew i scared the crap you outta meh child
Anonymous More than 1 year ago