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Gift Buying for a Foodie?

December 8, 2018

Picture this: you’re in the middle of whipping up your famous biscuits for a special occasion, when you realize you’re fresh out of buttermilk. Or, maybe it’s another recipe, and you can’t find the required pan. What do you do? Shut down your kitchen and run to the store? Or, get by with a substitution?

Well, with the help of The Food Substitutions Bible, 2nd Edition you’ll realize just how easy a simple substitution can be. “Substituting is something that many cooks do all the time without even thinking about it,” says author David Joachim. “For example, if you live at high altitude, you are probably used to substituting amounts and temperatures for those given in recipes. If you are lowering your saturated fat intake, you probably substitute oil for butter when sautéing.”

Many of Joachim’s substitutions yield results that are remarkably similar to those achieved with the real thing. For instance, if you want a less-rich alternative to whipped cream, evaporated milk whips up very well and makes a creamy, lower-calorie substitute that can be topped onto a favorite dessert.

“Substitutions can solve many problems in the kitchen. But they can’t work magic. If you have run out of an ingredient and really want to replicate the original exactly, my advice is simple: don’t substitute. If you absolutely must have the flavor of cardamom in a recipe, go buy some cardamom instead of substituting another spice such as cinnamon. Cinnamon will taste like cinnamon and not like cardamom. However, if you want to experiment with changing the flavor of your recipe, cinnamon may be an acceptable substitute. Often that’s the reason I substitute one thing for another, just to try something new.”

The Food Substitutions Bible has become an essential kitchen tool, providing home cooks with even more information and instruction on how to safely substitute ingredients in recipes. It even won the IACP Award. Whether you are missing an ingredient or you’re experimenting with flavors and textures, this book will inspire and guide your culinary adventures.

 

Out of powdered mustard?

Substitute 1 tsp (5 mL) powdered mustard with 1 tbsp (15 mL) prepared mustard minus 1 tsp (5 mL) liquid from the recipe.

 

 

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