This full-color, hardcover edition features a brand-new design with a Foreword by J. Kenji López-Alt, custom hand-drawn illustrations by Emily Isabella, thousands of new substitutions and 24 new recipes, increasing the total substitutions to more than 8,000 and the total recipes to 188.
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 how to do so with confidence? The internet doesn’t always have reliable answers or accurate replacements. The Food Substitutions Bible, winner of an International Association of Culinary Professionals (IACP) award, and 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 ingredient charts and measurement tables to help decipher things like choosing 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.
