THE FOOD SUBSTITUTIONS BIBLE: 8,000 Substitutions for Ingredients, Equipment and Techniques

Dave Joachim

Robert Rose
September 20, 2022
$49.95/Hardcover
ISBN-13: 978-0778807063

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David  Joachim has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. Mastering Bread is the latest volume in his series of books written with Philadelphia chef Marc Vetri. He co-wrote the Food Science column for Fine Cooking magazine since 2011, and he currently writes DigestThis.news, a roundup of essential food news from farm to fork. He is also the Editorial Director of WickedKitchen.com, a plant-based food website. He lives near Philadelphia.

This full-color, hardcover edition features a brand-new design with a foreword by J. Kenji López-Alt, 8,000 substitutions, custom hand-drawn illustrations by Emily Isabella, and 24 new recipes, increasing the total to 188 recipes.

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 the internet doesn’t always have reliable answers or accurate replacements. Winner of an International Association of Culinary Professionals (IACP) award, The Food Substitutions Bible, 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 ingredients charts and measurements tables to help decipher things like selecting 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.

Milk

  • plant-based milk such as coconut, soy, or almond milk
  • double cream or half cream diluted with water
  • evaporated milk mixed with an equal part water

Eggs

  • Mayonnaise, for baking
  • Applesauce and milk in equal parts, for baking
  • 1/4 cup liquid + 2 Tbsp ground flaxmeal per egg, for baking
  • 1/4 cup silken tofu + 1/4 cup milk, for baking
  • Aqua faba (bean canning liquid) to replace egg whites in meringue and mayonnaise
  • Crumbled firm tofu + turmeric to replace scrambled eggs

Butter

  • Margarine or plant-based butter
  • Shortening or lard, for baking
  • Vegetable oil or bacon fat, for frying and sauces
  • Double cream or mascarpone, for sauces and richness

Plain Flour

  • Self-rising flour (omit baking powder and salt from recipe)
  • Pastry flour (creates lighter texture)
  • Strong flour (creates firmer texture)
  • Oat flour
  • Cornflour, for thickening

By David Joachim, author of The Food Substitutions Bible. Used with permission from Robert Rose.

Contact: Megan Brush

mbrush@robertrose.ca

 


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