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.
