The Food Substitutions Bible: More than 6,500 Substitutions for Ingredients, Equipment & Techniques

David Joachim
Robert Rose Publishing (2010)
ISBN 9780778802457
Reviewed by Irene Watson for Reader Views (12/10)

 

How many times have we started a recipe only to find out that we are missing an ingredient?  And, of course that’s the day our vehicle is in for repairs and there is no way to get to the store to purchase it.  Well, this scenario doesn’t ever have to happen again.  David Joachim solved this issue with “The Food Substitutions Bible.”

I've seen lists before but not as complete at this one.  Yes, there are more than 6,500!  For example, you can:

substitute fermented black bean with 1/2 cup cooked soybeans and 1 tbsp soy sauce
substitute Roquefort  with Gorgonzola, Maytag Blue or Stilton
substitute grape leaf with cabbage leaves, green chard leaves, banana leaves or aluminum foil
substitute grape juice with apple juice, de-alcoholized wine, or juice blend
substitute crab with shrimp, lobster, scallops, monkfish or cod

I don’t think that Joachim missed anything in “The Food Substitutions Bible.” As I flipped through the alphabetically-categorized pages, I saw many ingredients that I’ve never even heard of and was pleased to see there were substitutions with something I do know and have.   I commend Joachim for creating this much needed addition to most kitchens.  I do recommend “The Food Substitutions Bible” for yourself and a copy for a friend that loves to cook.

Make comment on weblog

FTC Disclosure