The New York Times loves The Food Substitutions Bible!
“Bigger and better describes the third edition of David Joachim’s “The Food Substitutions Bible,” an alphabetical compendium first published in 2005 and now with some 8,000 listings, from A.1. Sauce to Zwieback. Descriptions of ingredients, substitutions, measurements both metric and Imperial, cross-references and even pronunciations enrich the entries. Some substitutions can be store-bought; for others, like ajvar, a Balkan sauce, there are recipes. Charts give types of rice, lentils and dal, pan sizes, eggs and more. The entries for salmon and for caviar could be more complete, but that’s a small quibble. The book is extremely easy to use, and provides proof that the printed page can be more efficient than the internet.” New York Times, Front Burner