The Complete Idiot's Guide to Cooking Substitutions

by Ellen Brown

Accept all substitutions!

In anyone's kitchen-from that of a chef to an amateur cook-there comes a time when an essential ingredient is missing, or perhaps a substitution is needed for a special dietary requirement. That's where this book comes in handy, offering replacements for everything from milk, flour, and eggs to seasonings, sweeteners, and wine, as well as handy conversions for weights and measures used in antiquated family recipes.
• Includes vegetarian and vegan substitutions for meat-free dishes
• Kitchen-friendly with wipe-clean paper over-board cover
• Easy-to-use dictionary-style format
• Low-fat and trans-fat substitutions

Genres: Food, Cooking, Cookbooks

208 pages, Hardcover

First published February 1, 2008

Reviews

[Eric · Rating 3 out of 5]

This is a reference book but I started into it like a regular novel. Some of the information is obvious to me but I've been cooking for years. Some of the information is not useful to me because it relates to something I don't eat.

But when you hit an item that you like it can be a real eye-opener. This book is a good way to increase your knowledge of the kitchen and substitutions are the backbone of any resourceful cook's repertoire.

Many a classic dish has been created by someone who didn't have the ingredients for what they wanted to make so they used what they had.

[Karl Schraml · Rating 3 out of 5]

good reference