Disclosure: Robert Rose provided copies of The Food Substitutions Bible for this Review & Giveaway. I was not financially compensated and all opinions are my own.
How many times have you started to cook or bake only to realize you’re out of an ingredient? It’s happened to all of us. I’m always out of baking powder, or so it seems but I never remember until I’ve started cracking eggs, creaming butter and measuring dry ingredients. Searching the Internet for ingredient substitutions when I’m harried and frazzled isn’t easy, fun or necessary. Instead of phoning a friend, performing a Google search or flying by the seat of my pants I reach for The Food Substitutions Bible!
I was Blessed to receive a copy of The Food Substitutions Bible, Second Edition by David Joachim for Review
Publisher: Rose, Robert Incorporated
The Food Substitutions Bible, which won the International Association of Culinary Professionals (IACP) Food Reference/ Technical Cookbook Of The Year Award in 2006 has been updated with 1,500 new ingredients, equipment and technique substitutions. I’m not talking about ordinary ingredient substitutions like using margarine in place of butter, although those are included of course. My daughter and I took turns thumbing through The Food Substitutions Bible searching for obscure ingredients and their possible substitutes. We actually made a game of trying to find a food that wasn’t included in this kitchen “must-have” book! Try as we might every food, piece of equipment and cooking technique from tempeh to reindeer meat to quark to oyster knives was easily located. Continue reading »