The Food Substitutions Bible: 8,000 Substitutions for Ingredients, Equipment and Techniques (Third Edition, Expanded, Revised, Updated)
The Food Substitutions Bible: 8,000 Substitutions for Ingredients, Equipment and Techniques (Third Edition, Expanded, Revised, Updated)
Review Quotes: [Review of previous edition: ] A blessing to cooks all over... 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable.--Jo Ellen O'Hara "Birmingham News" (10/26/2005...
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Review Quotes: David Joachim has written, edited or collaborated on more than 50 cookbooks. With Andrew Schloss, he co-authored The Science of Good Food, which was nominated for a James Beard Award. He also wrote the A Man, A Can, A Plan series, which has sold more than 1 million copies. David recently co-wrote Mastering Pizza with James Beard Award-winning chef Marc Vetri and The Wicked Healthy Cookbook with plant-based chefs Chad and Derek Sarno. He lives in Pennsylvania. J. Kenji López-Alt is the New York Times bestselling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington. Emily Isabella is a New York-based illustrator. Her clients include Kate Spade and Anthropologie. Review Quotes: The book is extremely easy to use, and provides proof that the printed page can be more efficient than the internet.--Florence Fabricant "New York Times" (9/19/2022 12:00:00 AM) Review Quotes: [Review of previous edition: ] 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 appetit!-- "Wall Street Journal" (12/20/2010 12:00:00 AM) Publisher Marketing: 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. |
Author: Joachim, David
Publisher: Robert Rose
Binding: Hardcover
Pub Date: 2022-09-20
BISAC: Cooking|Reference
Subjects: Ingredient substitutions (Cooking)|Cooking
Weight: 4.72 lbs
ISBN: 9780778807063
ASIN: -
SKU: SP-9780778807063
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