In
anyone’s kitchen—from that of a chef to an amateur
cook—there comes a time when an essential ingredient is
missing, or perhaps a substitution is needed for a special dietary
requirement. That’s where this book comes in handy, offering
replacements for everything from milk, flour, and eggs to seasonings,
sweeteners, and wine, as well as handy conversions for weights and
measures used in antiquated family recipes.
• Includes vegetarian and vegan substitutions for meat-free
dishes
• Kitchen-friendly with wipe-clean paper over-board cover
• Easy-to-use dictionary-style format
• Low-fat and trans-fat substitutions
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The Complete Idiot's
Guide to Cooking Substitutions
by Ellen Brown
Alpha,
2008
Order
a copy
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