Substituting Ingredients: The a to Z Kitchen Reference

by Epstein, Becky Sue

• ISBN13: 9781402239243
• ISBN10: 1402239246
• Format: Paperback
• Copyright: 2010-06-01
• Publisher: Sourcebooks Inc

Summary

With more than 1,000 healthy, easy-to-find, and cheap substitutions, no cook will ever abandon an appetizing dish for the lack of a particular ingredient. Cooks will rely on Substituting Ingredients for quick switches for rare ingredients like callaloo or soursop, and for more common ingredients that just might not be on hand, like white wine or honey. Plus, cooks who don't want to spend a ton of money but still want great flavor will find less expensive substitution options. With a browse-ability the Internet does not allow, this book will be every cook's essential go-to reference. Includes: More than 1,000 substitutions Simple recipes, such as soy sauce, marinades, and curry powder Measurement equivalents Nontoxic household cleaner substitutions

Table of Contents

Introduction	p. ix
How to Use This Book	p. xi
Substituting Ingredients A to Z	p. 1
Herbs and Spices at a Glance	p. 162
Measurement Equivalents	p. 168
Too Much, Too Little, Too Late: Remedies for Common Kitchen Disasters	p. 176
Household Formulas	p. 180
About the Author	p. 192
Table of Contents provided by Ingram. All Rights Reserved.

Excerpts

<p>From the Introduction</p><p>Do any of these scenarios sound like something that has happened to you?</p><p>• Rushing into the kitchen, grabbing pots and pans and the ingredients for a favorite, last-minute dinner, you're dismayed to discover you're lacking a key ingredient.<br>• Perusing a magazine, you settle on an enticingly simple recipe, but then you notice it has a couple ingredients you're sure can't be found locally.<br>• Finally ready to try that friend's fabulous recipe you printed out some time ago, you suddenly realize you might not have all the ingredients-in fact, you're not exactly sure what one of them is...</p><p>What to do?</p><p>After this happened to me a few times, I started to accumulate substitutions for a variety of ingredients. The list grew until it became a collection. And then a project. For many months, my family and friends sampled a lot of strange foods. Finally, it turned into my first book, <i>Substituting Ingredients</i>.</p><p>I-and about a hundred thousand other people-used this collection of substitutions for more than fifteen years, through multiple printings and successive, updated editions.</p><p>Attitudes toward food, cooking, take-out, and eating out have continued to evolve. We're all much more adventuresome now, so it's time for a new edition.</p><p>This book is simple to consult and much more comprehensive than previous editions. It contains all the spices, herbs, exotic fruits, and vegetables needed for modern cooking, so you can actually prepare the exotic recipes you see online, in print, or on television every week.</p><p>It's great if you've just forgotten to buy a critical component for a recipe, something as basic as lemon juice or eggs. Perhaps you don't have time to search for a rare item, like fresh Alaskan King crabmeat, or you don't want to gamble on an expensive ingredient you might only use once, such as saffron.</p><p><i>Substituting Ingredients </i>contains over 1,000 substitutions and easy directions to make dozens of common condiments. There are tables for converting, measuring, and determining temperature equivalents, as well as instructions for simple formulas for household cleaners.</p><p>Whether you're making an easy weekday meal or an elaborate dinner for a celebration, whether you have time constraints, financial restrictions, or food allergies, once you have this book in your kitchen, you'll use it again and again.</p>