Who knew there could be so many ingredient substitutions in the kitchen? David Joachim’s Second Edition of the award-winning The Food Substitutions Bible offers more than 6,500 substitutions for ingredients, equipments, and techniques for cooks. No longer will you have to worry if you run out of an ingredient or don’t have a needed piece of kitchen equipment when you’re right in the middle of a recipe.
The Food Substitutions Bible, Second Edition, organized A-to-Z (A-1 to Zwieback) and with bulleted “If you don’t have it” sections, is easy to use. If, for example, your recipe calls for mango powder, you simply look under “mango powder,” and it tells you what the ingredient is and suggests substituting lemon or lime juice or tamarind concentrate or paste. If you need a mandoline, Jaochim tells you that you can use a food processor with a slicing disk, a cheese slicer, a veggie peeler, or a thin-bladed knife. He even gives tips on how to do it — “use light to no pressure when feeding food into the feed tube.” Brilliant!
You can use The Food Substitutions Bible not only for missing ingredients or equipment, but also to make food more healthful. For instance, you can substitute lower calorie whipped evaporated milk for whipped cream. For some entries, he also offers “To vary the flavor” suggestions. For example, under whole milk as an ingredient, he suggests using butter milk for more tang, sour cream for tang and more moist baked goods, or using fruit juice or potato water. He even helps by altering the recipe to account for different ingredients. Under the sour cream for milk substitution, he recommends reducing the fat in the recipe by 2-3 tsp. and adding ½ tsp. baking soda.
Real bottom line: Joachim’s book is so comprehensive and such a great kitchen reference, it’s easy to understand why the International Association of Culinary Professionals (IACP) gave the first edition of The Food Substitutions Bible its prestigious IACP Award. With more than 1,500 new substitutions, the Second Edition is even better (and heavier!). This book should become a regular reference staple in any cook’s kitchen. I know it will in mine. — Review by BH