The Food Substitutions Bible: 8,000 Substitutions for Ingredients, Equipment and Techniques

The Food Substitutions Bible: 8,000 Substitutions for Ingredients, Equipment and Techniques

This full-color, hardcover edition features a brand-new design with a foreword by J. Kenji López-Alt, 8,000 substitutions, custom hand-drawn illustrations by Emily Isabella, and 24 new recipes, increasing the total to 188 recipes. Have you ever been in the middle of making a meal only to discover you have run out of a key ingredient or don't own a specialty pan called for in the recipe? Or maybe, you want to create a different flavor or texture for a tried-and-true family dish by experimenting with something new and exciting. The answer to these dilemmas? Substitute. But the internet doesn't always have reliable answers or accurate replacements. Winner of an International Association of Culinary Professionals (IACP) award, The Food Substitutions Bible , now in an expanded, updated and revised third edition, is the authoritative guide to making substitutions in the kitchen. In one comprehensive, easy-to-use book that's organized from A to Z, bestselling author David Joachim has compiled creative and clear options to solve cooking conundrums. Now the book offers more than 8,000 alternative ingredients, equipment and techniques plus 188 simple recipes, covering emergency substitutions, time-saving substitutions, healthy substitutions, alternatives for hard-to-find ingredients, vegan and kosher alternatives, and ideas for varying the flavor of a dish in countless ways. You'll also find over 30 ingredients charts and measurements tables to help decipher things like selecting fresh chiles according to their Scoville Heat Unit, making flour substitutions based on taste or gluten/protein content, and choosing pan size equivalents. Don't have mirin? Use a mixture of sherry and sugar instead. Looking for a less-rich alternative to whipped cream? Evaporated milk whips up surprisingly well and makes a creamy, lower-calorie substitute you can dollop onto your favorite desserts. Can't find your fondue pot? Use a heavy stoneware dish set on a warming tray or heating pad. David gives you all the information you need to improvise with confidence at home or in a commercial kitchen. This classic reference book is a must-have for every kitchen and a wonderful gift for every occasion. [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. -- Susan Miller ― Lewisboro Ledger Published On: 2006-01-19 [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. -- Natalie Haughton ― Los Angeles Daily News Published On: 2005-09-13 [Review of previous edition:] 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. -- Theresa Albert ― My Friend in Food Blog Published On: 2011-07-25 [Review of previous edition:] Well-researched, well-tested reference book... The guy is seriously detailed-oriented... endlessly useful. -- Andrea Clurfeld ― Neptune Asbury Park Press Published On: 2005-09-14 [Review of previous edition:] A complex, valuable guide to alternative ingredients, techniques and equipment. -- Douglas Levy ― Oakland Press Published On: 2005-11-28 [Review of previous edition:] Entries are careful, offering definitions, detailed substitutions and often including suggestion for varying flavors or boosting nutrition. -- Food Network Kitchens ― Orange County Register Published On: 2006-08-10 [Review of previous edition:] Most informative... I find I am using it all the time... information about the characteristics of foods, equivalents, and measurements. -- Peg Rahn ― Pasadena Star-News Published On: 2006-03-28 [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. -- Jennifer Mackenzie ― Peterborough Examiner Published On: 2005-12-07 [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. -- Marlene Parrish ― Pittsburgh Post-Gazette Published On: 2005-12-15 [Review of previous edition:] I do recommend 'The Food Substitutions Bible' for yourself and a copy for a friend that loves to cook. -- Irene Watson ― Reader Views Published On: 2011-01-04 [Review of previous edition:] A compendium of alternatives for everything from allspice to wild rice. (Plus antelope, alligator, bear. -- Aleta W