A MUST-HAVE FOR ANY COOKBOOK COLLECTION

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 all the answers or accurate replacements. The IACP award-winning 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, award-winning and bestselling author David Joachim has compiled creative and clear options to solve cooking conundrums. It 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 protein/gluten 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 in every kitchen and a wonderful gift for any occasion.