Substituting Ingredients
The A to Z Kitchen Reference
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- USD 9.99
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- USD 9.99
Descripción editorial
A must-have guide to substituting ingredients for cooking and baking, with over 1,000 easy-to-find, healthy, and cheap substitutions to save you money and time.
This comprehensive guide is a treasure trove for all aspiring and seasoned chefs, providing an extensive range of ingredient substitutes that will transform your cooking game. Whether you're facing a pantry shortage, dietary restrictions, time constraints, or budget limitations, you'll find the perfect alternative to ensure your recipes are a resounding success.
Each substitution is accompanied by detailed explanations, ensuring you understand the flavor profiles, textures, and proportions needed for seamless ingredient swaps.
Key features include:
• Comprehensive coverage of herbs, spices, proteins, grains, and dairy products
• Detailed explanations and proportions for each substitution
• Enhance your culinary repertoire without compromising taste or quality
• Ideal for both professional chefs and home cooks alike
• Inspire creativity and experimentation in the kitchen
• Written in a user-friendly A to Z format for easy reference
Designed to save you time and money, Substituting Ingredients empowers you to experiment and create with confidence. Unleash your creativity in the kitchen, knowing you have a trusted resource by your side to navigate any unexpected ingredient substitutions seamlessly.
“With this paperback on the shelf there’s no need for mad, midrecipe dashes to the grocery store.” —Bon Appétit
PUBLISHERS WEEKLY
This is a ready reference telling what to do, for example, when you are halfway into a shoo-fly pie recipe and find there is no molasses on hand. Instead of going to the store, the book recommends mixing three parts sugar with one part liquid. Although the authors suggest a few substitutions so clever that even veteran cooks may not know of them, they do not explain enough to be useful. The text resembles a list of equations: Lemongrass equals lemon or verbena; lemon equals lime. For the rookie, especially the rookie baker, this does not provide enough context. The reader needs more guidance on how to interpret recipes. Also, the book will likely encourage the bad habit of not reading a recipe through before cooking. Sad to say, this is a good idea that does not pan out.
