{"product_id":"the-food-substitutions-bible-8-000-substitutions-for-ingredients-equipment-and-techniques-hardcover","title":"The Food Substitutions Bible: 8,000 Substitutions for Ingredients, Equipment and Techniques - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid Joachim\u003c\/b\u003e (Author), \u003cb\u003eJ. Kenji Lopez-Alt\u003c\/b\u003e (Foreword by), \u003cb\u003eEmily Isabella\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eThis 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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e 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. \u003c\/p\u003e\u003cp\u003e The answer to these dilemmas? Substitute. But the internet doesn't always have reliable answers or accurate replacements. Winner of an International Association of Culinary Professionals (IACP) award, \u003ci\u003eThe Food Substitutions Bible\u003c\/i\u003e, now in an expanded, updated and revised third edition, is the authoritative guide to making substitutions in the kitchen. \u003c\/p\u003e\u003cp\u003e In one comprehensive, easy-to-use book that's organized from A to Z, bestselling author David Joachim has compiled creative and clear options to solve cooking conundrums. Now the book 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 gluten\/protein content, and choosing pan size equivalents. \u003c\/p\u003e\u003cp\u003e 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. \u003c\/p\u003e\u003cp\u003e This classic reference book is a must-have for every kitchen and a wonderful gift for every occasion. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e David Joachim has written, edited or collaborated on more than 50 cookbooks. With Andrew Schloss, he co-authored \u003ci\u003eThe Science of Good Food\u003c\/i\u003e, which was nominated for a James Beard Award. He also wrote the \u003ci\u003eA Man, A Can, A Plan\u003c\/i\u003e series, which has sold more than 1 million copies. David recently co-wrote \u003ci\u003eMastering Pizza\u003c\/i\u003e with James Beard Award-winning chef Marc Vetri and \u003ci\u003eThe Wicked Healthy Cookbook\u003c\/i\u003e with plant-based chefs Chad and Derek Sarno. He lives in Pennsylvania. \u003c\/p\u003e\u003cp\u003e J. Kenji López-Alt is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Food Lab\u003c\/i\u003e and \u003ci\u003eEvery Night Is Pizza Night\u003c\/i\u003e. He is a \u003ci\u003eNew York Times\u003c\/i\u003e food columnist; the chief culinary advisor for \u003ci\u003eSerious Eats\u003c\/i\u003e; and the host of \u003ci\u003eKenji's Cooking Show\u003c\/i\u003e, which has more than a million subscribers on YouTube. He lives in Seattle, Washington. \u003c\/p\u003e\u003cp\u003e Emily Isabella is a New York-based illustrator. Her clients include Kate Spade and Anthropologie. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 688\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.67 x 10.25 x 7.72 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 20, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984310468909,"sku":"9780778807063","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/eTU4M2VQRmloOTB4UzR1d2k1S1Z1dz09.webp?v=1776092355","url":"https:\/\/ishookbooks.com\/products\/the-food-substitutions-bible-8-000-substitutions-for-ingredients-equipment-and-techniques-hardcover","provider":"iShook Books","version":"1.0","type":"link"}