The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques Paperback – Sep 2 2010
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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 appétit! (Wall Street Journal 2010-12-20)
Editor's Pick. It may not be the first book to catch your eye on the bookstore shelf, and it won't dazzle you with stunning photography or passionate prose. But The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques, 2nd Edition is one you'll use often and for which you likely will, on more than one occasion, thank author David Joachim out loud. How many times have you begun cooking only to find that you don't have everything you need? No need to throw up your hands or toss your plans. Just turn to Joachim. If you cook a lot, you'll find his classic to be a prized possession -- an indispensable guide that will save the day when you're faced with last-minute dilemmas or missing ingredients and save you from more than a few ruined meals and disappointing dinner parties. (Kate Jackson Today's Diet and Nutrition Magazine 2011-02-14)
I do recommend 'The Food Substitutions Bible' for yourself and a copy for a friend that loves to cook. (Irene Watson Reader Views 2011-01-04)
The answers to so many questions are found here. (Bonnie Benwick Washington Post 2010-11-30)
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 2011-07-25)
[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 2005-10-26)
[Review of previous edition:] Packed with useful information... more than two pages of substitutes for butter alone. (Janice Okun Buffalo News 2005-12-25)
[Review of previous edition:] Offering practical information and great ideas, this book is packed with creative solutions for the home kitchen as well as the commerical. (Detroit News 2005-09-29)
[Review of previous edition:] This is the book to turn to when you've found what you want to make in another cookbook but are unable or unwilling to run to the store for a special ingredient or pan. (Kim Davaz Eugene Register-Guard 2005-12-07)
[Review of previous edition:] [This] is one of the best resources on the subject. (Jill Wendholt Silva Houston Star-Telegram 2009-08-07)
[Review of previous edition:] It is truly the bible of food substitutions and should be in every reader's kitchen. It is alphabetized from Abalone to Zugenwurst to Zwieback and includes over 600 pages and 5,000 substitutions for every ingredient, piece of equipment or technique you could ever imagine. There are even two pages of substitutions for butter! (Sue Epstein Jerusalem Post 2009-09-24)
[Review of previous edition:] From abalone to zwieback, The Food Substitution Bible by David Joachim is one of the best resources on the subject. (Kansas City Star 2009-10-27)
[Review of previous edition:] More than 5,000 substitutions for almost every type of food... directions for making reliable replacements. (Sharon Thompson Knight Ridder Newspapers 2005-09-28)
[Review of previous edition:] This great book is packed with more than 5,000 creative solutions and fascinating info on everything from exotic ingredients to common cooking techniques. (Lynn Nusom Las Cruces Sun-News 2005-11-15)
[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 2006-01-19)
[Review of previous edition:] A solid, useful work on using substitute ingredients and tools in the home kitchen... a clearly written and well-organized book. (Andrea Dietze Library Journal)
[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 2005-09-13)
[Review of previous edition:] Well-researched, well-tested reference book... The guy is seriously detailed-oriented... endlessly useful. (Andrea Clurfeld Neptune Asbury Park Press 2005-09-14)
[Review of previous edition:] A complex, valuable guide to alternative ingredients, techniques and equipment. (Douglas Levy Oakland Press 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 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 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 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 2005-12-15)
[Review of previous edition:] A compendium of alternatives for everything from allspice to wild rice. (Plus antelope, alligator, bear... (Aleta Watson San Jose Mercury News 2005-11-23)
[Review of previous edition:] A terrific resource... an instant must-have reference in my kitchen, and I know of nothing like it... a great way to come up with ideas. (Dana Carpender Ventura County Star 2006-12-13)
A must-have for any new cook... Joachim has added 1,500 new food and equipment substitutions, bringing the total to 6,500, plus five new tables in the appendix.... The layout is set up for quick reference and easy reading.... All cooks have found themselves in the middle of making a special dish after the stores have closed only to discover they are missing an ingredient or don't own a special pan -- this book is the answer. (Health News Digest 2012-04-29)
About the Author
David Joachim is the author of more than 30 cookbooks. Recently, The Science of Good Food, which he co-authored with Andrew Schloss, was nominated for a James Beard Award.
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Top Customer Reviews
Each entry gives a little explanation of what the ingredient is or the equipment does, including alternate names. This aspect is quite useful for some of the less commonly known ingredients that the reader has probably never even heard of.
As the title of the book suggests, each entry also includes a listing of substitutions. Though many of the listings are straight across substitutions "if you don't have A use B", this section often includes ideas if you want to vary the flavour, to save time, and to make a recipe healthier.
I started thumbing through this book and eventually read it cover to cover adding post it notes on the entries that sparked a myriad of interesting varieties as well as those ingredients I always seem to run out of when I get the urge to bake.
Most recent customer reviews
The product was in rough shape, with tape in the covers to a piece cut out of the back cover to a library stamp on it.
Not what I expected.
Already owned this and love it. Purchased two more for Christmas presents.Published 5 months ago by tflf