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• by:
• Joachim, David

A new edition of the International Association of Culinary Professionals (IACP) award winner.

Practical and enjoyable to read, this new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe.

Every substitution includes exact proportions and precise directions for making accurate, reliable replacements. Out of confectioner's sugar? Finely grind half a cup plus one and a half tablespoons of granulated sugar with three-quarters of a teaspoon of cornstarch in a blender or small food processor.

This new edition features:

• More than 300 new entries and cross-references for ingredients, such as agave nectar, and equipment, such as a mandoline
• Five new ingredient charts and measurement tables, such as Picking Coffee, Container Size Equivalents and Alcohol Retention in Cooking
• 20 percent more content overall
• A bigger trim size to provide easier access to information

The straightforward page design makes each entry, chart and sidebar easy to understand and follow. This new edition is bigger, better, updated, expanded and completely revised, providing more information more readily.