Everyday, novice and experienced cooks confront such questions as How many onions must I chop to get 2 cups? and I donÕt have any sour cream --what can I use instead? For the first time, these questions and hundreds more are answered in one handy volume. Food FAQs, a necessary resource for every kitchen, contains more than 1100 entries covering foods used most often in American kitchens.
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[Food FAQs is one of] "our top picks -- 45 of the most indispensable ideas, products, ingredients, techniques and tools we've ever found." Cooking Light magazine "'Food FAQs' is a bargain no cook nor gift giver can overlook." --The Kitchen Konnection
"Food FAQs is your new best friend... also a reference for the budget-conscious, the health-conscious..." -- Houston Chronicle
"It's nifty." -- Denver Post
"Unlike any other book on the market, 'Food FAQs' provides comprehensive and accurate information. . . in one handy, handsome volume." --The Recipe Page Newsletter
"Food FAQs is your new best friend... also a reference for the budget-conscious, the health-conscious..." -- Houston Chronicle
"It's nifty." -- Denver Post
"Unlike any other book on the market, 'Food FAQs' provides comprehensive and accurate information. . . in one handy, handsome volume." --The Recipe Page Newsletter
About the Author
Between them, authors Linda Resnik and Dee Brock have some 50 years of cooking experiences - both good and bad. Add to that the requisite research skills for their six college degrees; the good humor honed through their successful executive positions in education, communication and technology; and limitless curiosity about the problems of the kitchen. Mix these ingredients with the patience required to measure, weigh, cut, chop, puree and test, and you get "Food FAQs: Substitutions, Yields & Equivalents," a unique easy-to-use kitchen tool to help all cooks avoid the problems of not having the right ingredients or not buying enough to satisfy their recipes.
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Most Helpful Customer Reviews
15 of 15 people found the following review helpful:
5.0 out of 5 stars
A Must-Have...FANTASTIC,
This review is from: Food FAQs: Substitutions, Yields & Equivalents (Paperback)
I have had the wonderful opportunity to review the book, 'Food FAQs: Substitutions, Yields and Equivalents' by Linda Resnik and Dee Brock, published by FAQs Press. One of the authors approached me in November 2002 and noticed how I had not reviewed their book yet at Amazon.com. Through my information, they found the articles I have written at Suite 101, and there, also, I had not indicated once about their book "Food FAQs". Confidently, Linda Resnik offered me a copy of their book in exchange for a review. I accepted. When the book first arrived, I noticed that it was small, and organized into 3 sections: Substitutions, Yields and Equivalents, and an Index, which fully cross-references. At a first glance of the book, I saw how functional this book was. Everything was alphabetized, with hard-to-find ingredients also included. After 25 years of cooking experience (16 of those on a regular basis), I was very curious if this book would really work. Of course, I had to put it to the test. My first test, conveniently showed up the day the book arrived. I was planning on making a yogurt pumpkin pie and had just discovered that I forgot to buy the yogurt. I used their easy-to-use reference guide, and found that the substitution for yogurt was buttermilk. This was great, but I was leery, as one of the major ingredients in the recipe for this pumpkin pie was the yogurt. Well, I continued on my way, and prepared the pie as the recipe recommended. Later, my husband and I taste tested the results. My husband said, "This is delicious!" Being a man with challenging palate, I found this very rewarding, and I agreed to make this pie again for Thanksgiving! My next mission was that of "lotus root". One of my friends has only been in the USA for barely a year. She is from Japan and made me this rice salad. Being pregnant, I was craving this wonderful concoction! But I could not find the lotus root in the grocery store. I looked up the ingredient in this handy reference book to discover that the authors feel like water chestnuts would be an adequate solution. I was also very pleased with the results here. When I ventured to the Equivalents and Yields section. I, again, was impressed at my first glance. Not only does it explain how much one onion makes when chopped, but also once it has been cooked. This makes shopping easier for the less experienced cook who has no idea what that might require!
13 of 13 people found the following review helpful:
5.0 out of 5 stars
A "must" for any kitchen cookbook reference collection.,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Food FAQs: Substitutions, Yields & Equivalents (Paperback)
From how much to buy to what to use when a cook runs low on an ingredient, this provides a key to substitutions, yields and equivalents which is a 'must' for any kitchen reference collection. Other cookbooks have covered substitutions, but Food FAQS includes yields and equivalents before and after preparation and makes for an excellent reference.
8 of 8 people found the following review helpful:
5.0 out of 5 stars
INVALUABLE resource! Thorough & meticulous...,
By David W. Frazier, M.D. -- Cardiologist (North Carolina) - See all my reviews
This review is from: Food FAQs: Substitutions, Yields & Equivalents (Paperback)
What a life saver in providing food substitutions when cooking a dish and realizing...forgot to buy this! This book tells me exactly what other ingredients can be used and exactly how much while preserving the integrity of the recipe. I have used this book since day one and have found it very concise and precise in its contents. Praises to the authors for its excellent research and kitchen-tested information.
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