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The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques Paperback – Sep 2 2010

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Product Details

  • Paperback: 696 pages
  • Publisher: Robert Rose; Second Edition edition (Sept. 2 2010)
  • Language: English
  • ISBN-10: 0778802450
  • ISBN-13: 978-0778802457
  • Product Dimensions: 17.8 x 5.1 x 25.4 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #32,081 in Books (See Top 100 in Books)

Product Description


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)

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)

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)

[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 2006-01-00)

[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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5 of 5 people found the following review helpful By Tami Brady HALL OF FAMETOP 50 REVIEWER on Oct. 8 2007
Format: Paperback
The Food Substitutions Bible is a must have resource for every kitchen. This huge book has more than 5000 entries which not only includes ingredients from abalone to zwieback but also cooking equipment and techniques.

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.
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I have found myself using this book on so many occasions. If you find yourself starting to cook or bake a dish or are on a particular diet you will get a lot out of this book. I am a gluten free vegan and found that this book gave me substitutions that I could use when making a recipe from some of my old cookbooks that aren't gluten free or vegan. Case in point you can substitute buckwheat in the place of barley. It is a veritable encyclopedia of substitutions and will be in my kitchen for years to come.
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Format: Paperback
I had the first edition and loved it. I use it at least weekly. I bought this edition for me and another one for my mother. It has saved so so many recipes for me. But most of all it's saved me a ridiculous amount of time!! I can now use what I have in the house and it saves me a trip to the store, AGAIN!! Such a blessing when I'm have a time crunch, people are on their way over, and I "thought" I had all the ingredients!! Would recommend!
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I've had this book for several years and recently purchase for a friend with a restricted diet. It is an excellent and reliable reference for when you are in a pinch or need to accommodate different allergies/diets etc. A must for every bakers kitchen.
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Most Helpful Customer Reviews on (beta) 85 reviews
64 of 67 people found the following review helpful
About as good as you can expect from a 'Bible'. Buy It! Jan. 4 2006
By B. Marold - Published on
Format: Paperback
`The Food Substitutions Bible' by David Joachim runs a big risk in assuming such a pretentious title, as it simply invites a search for things which are missing in order to take it down a peg or two. I have to say, however, that compared to several other `bible' titles published by this `Robert Rose, Inc.' company, this book more than lives up to its promise. On the way, it happens to fill a great need in one's culinary library.

Most good cooking manuals have substitutions and `how to make' for several of the more common pantry items such as buttermilk, lemon juice, crème fraiche, and preserved lemons. It it's an especially good book, it may have as many as 100 such substitutions. This book advertises `more than 5000 substitutions'. The book doesn't just stop at one substitution or recipe for each item. Many options have three or four or five. It also does not stop with formulas or recipes. It does an excellent job, for example, of giving substitutions for common cooking tools such as a zester or a potato ricer.

Of course, I could not resist trying to find things the book missed. I am happy to say I did find a few, but I am also happy to say that with one exception, they were all very obscure. I found no entries for the ancient Roman fermented fish sauce, `garum' or the traditional French sour grape condiment, `verjus' or the middle eastern spice, `Aleppo pepper' or the North African pantry item, salt preserved lemon. I think all these are fair, in that I have seen recipes for all these in at least one cookbook and I have seen all of them used in at least two modern cookbooks.

I also felt some of the substitutions were just a bit less than useful, as the item being substituted may have been just as hard or harder to come by than the missing ingredient. For example, if I don't have venison, it is highly unlikely I will have antelope meat or gazelle meat or buffalo meat. Fortunately, this observation is generally a quibble, as we are also given `beef' as a substitute for venison.

My last quibble with these entries is that several substitutions are a bit questionable for all but the most casual situations. For example, suggested substitutions for mozzarella are Gouda, provolone, Muenster, and Fontina. I think all of these are much too strongly flavored to act as a good substitute for classic mozzarella uses. I suppose that if all you want is `some soft cheese', these would work, but I would question all of these in a baked dish or in classic raw dishes such as the Caprese salad.

The other side of the coin is brilliantly represented by the ingredient guides in the back of the book including apples, rice, clams, pears, dried beans, lentils, olives, mushrooms, potatoes, chiles (fresh and dried), flour (wheat and alternatives), Asian noodles, roe, crabs, oils, vinegars, and salts. These pages alone are worth the price of the book. I am forever trying to remember which apples are best for baking and which clams are best for chowder. I will have to puzzle no longer.

Oddly, this book will probably be more of a service to experienced cooks than to rank amateurs, as it is at its best with unusual ingredients. The experienced cook will also be much better at identifying the good from the bad substitutions.

Very highly recommended for all cooks!
34 of 35 people found the following review helpful
An Amazing Kitchen Resource Nov. 1 2010
By Dee Long - Published on
Format: Paperback
We believe in a Kitchen Murphy's Law that says sooner or later you're in the middle of a recipe and find out you are missing a key ingredient. Thank goodness for David Joachim's researching skills because the second edition of "The Food Substitutions Bible" is an amazing compilation of just what will work in place of the original thing.
We love the A to Z organization of this book so it's easy to quickly find the perfect subtitute for anything from coconut cream and parchment paper to bleu cheese and guar gum. This bible is sure to save the day because you will never have to ruin a recipe again thanks to the wrong or missing ingredient!
23 of 23 people found the following review helpful
Great Resource for Amateur or Experienced Cooks May 27 2006
By Sunny Skies - Published on
Format: Paperback Verified Purchase
I really enjoyed this book, even though like others stated, some of the items were so obscure I had never heard of them! LOL. Saying that, I would still recommend it highly for anyone who cooks. I mean who hasn't started cooking and realized they did not have an essential ingredient. I looked up several of my favorites items to see if any of the substitutions were feasible, most were. Each of the ingredients in their reference book includes a description of the item, i.e. Durum Flour: finely ground durum (high-gluten) wheat.

One of the features I liked about the book is that some of the listed ingredients, i.e. butter and all-purpose flour, include substitutions "To Vary the Flavor" or "For Better Health". Many of the substitutions also include info on how it might affect your recipe. For example, if you look up Butter, the "For Better Health" substitution states: 1/2 butter and 1/2 vegetable oil, best "for baking, especially quick breads and some cookie doughs: reduce baking time slightly; baked goods will be slightly more chewy; use pastry or cake flour for lighter texture..." This kind of info is just the thing to help make me a better cook.

The final sections include ingredient tables for common foods and include direction of what they are best suited (cooking, baking, eating). Other tables include ingredients with characteristics of each variety and what can be substituted within the categories (potatoes, beans, pears, apples, olives, legumes, lentils, mushrooms and more).

I definitely recommend this book for anyone who loves cook.
16 of 17 people found the following review helpful
Belongs in every kitchen June 5 2006
By C. Ebeling - Published on
Format: Paperback Verified Purchase
This book deserves 5 stars on several accounts: 1) Sheer number of and variety of ingredients included;I thought I was fairly well read on food but I am learning all matter of new things--jaggery, anybody? Caerphilly? 2) Cookware is listed, too. 3)Lay-out: items are listed alphabetically, each with a straightforward description and specific quantities of the recommended subsitutions. 4)Obviously, a lot of very careful research went into this reference. 5)I've had it several months now and it continues to prove its usefulness time and time again.

The guiding scenario for the book is the cook who is trying to follow a recipe faithfully but lacks a required ingredient or implement. This is not for the person who has food allergies and sensitivities--most substitutions are from the same family of foods. Likewise, the cook who wants to make the stew calling for a cup of mushrooms but has a mushroom phobe in the family and is looking for something else to take their place is not going to find that kind of information.
12 of 12 people found the following review helpful
great help Sept. 15 2011
By L. Hunt - Published on
Format: Paperback Verified Purchase
Almost any substitution you need! And more than one substitution is usually offered. They even tell you how many mini-marshmallows make up a large marshmallows; that's helpful. No one wants to buy marshmallow creme for one recipe calling for 1/2 cup...and then wonder what to do with the rest. Instead, make your own creme with marshmallows of any size and some corn syrup...Voila! I also like the boxes beside some ingredients, showing ounces, grams, cups, tablespoons. THAT is most helpful.

After having this book for two years, I still find it a great help, referring to it several times a month.

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