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Substituting Ingredients: An A to Z Kitchen Reference Paperback – May 1, 1996

4.4 out of 5 stars 15 customer reviews

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Editorial Reviews

From the Back Cover

At one time or another, we all have decided to make something, looked into our cupboard and discovered a missing ingredient. Now there's a solution. Substitute! This book offers more than 1,00 healthy, easy-to-find, and cheap substitutions for foods ranging from adzuki beans to zaatar. You'll also find simple recipes for such things as cheese topping for popcorn, hot pepper jelly, and five-spice powder for Asian cooking. The book includes measurement equivalents for fruits, vegetables, bread, and butter. The authors even included non-toxic substitutions for everyday household cleaners! This is one book that no kitchen should be without.
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Product Details

  • Series: Substituting Ingredients
  • Paperback: 128 pages
  • Publisher: Globe Pequot; 3rd edition (May 1, 1996)
  • Language: English
  • ISBN-10: 1564407411
  • ISBN-13: 978-1564407412
  • Product Dimensions: 8 x 5.3 x 0.5 inches
  • Shipping Weight: 7.2 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #1,465,000 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Teantae Turner on March 9, 2000
Format: Paperback
I bought this book hoping that it would come in handy when I realize that I don't have an ingredient on hand and need to make a switch in a pinch.
Though it has lots of substitutions, most are simply switches for ingredients in the same family (yellow onions ---> chives, etc...). Maybe I was expecting too much, but I was hoping that it would cover ingredients substitutions that weren't so obvious.
I would have given it a 4 star rating even so but my biggest problem is that the layout is really poor. Trying to find substitutions for red or white wine are either not in their or not in an order that makes sense to me anyway.
It is handy but not the end all, be all of books. Maybe the 4th edition will be better.
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Format: Paperback
If you love cooking as I do, you'll know that much of cooking is based on experimentation. You'll also note that you may not have every ingredient a recipe calls for. This book is for you. It is a great reference of very worthy substitutes. I have been caught in several pinches and this book has been very helpful to use in a pinch. My dishes come out great and if I don't tell anyone, no one notices that a substitution has been made anyway.
I was pleasantly surprised to find at the back of the back, a list of "cleaning" recipes. I have been trying to get away from chemical cleaners for years. This book offers some great "substitutes" for store bought cleaners.
Bon Appétit and Happy Cleaning!
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Format: Paperback
Since I am the type of cook that likes to cook on a whim, I frequently start without the proper ingredients. This little book helps me to prevent flops in the kitchen. I like the way the substitutions are listed in descending order of preference. Also, some substitutions require an adjustment of other ingredients and this is mentioned also. I have taped this poem into the inside cover of my well-worn copy:
I didn't have potatoes, so I substituted rice;
I didn't have paprika so I used another spice.
I didn't have tomato sauce: I used tomato paste
(A whole can, not a half can - I don't believe in waste!)
A friend gave me the recipe; she said you couldn't beat it.
There must be something wrong with her: I couldn't even eat it!
(Author unknown)
There are also useful recipes interspersed throughout the book.
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By ilyse on December 14, 2001
Format: Paperback
Thought this book was great. Used it often at home when cooking and ran out of ingredients. It was a life saver while living in South America. I became the living encyclopedia for substitutions to all my friends in Argentina. Have had this book for a number of years and continue to find it very helpful. It would make a great gift for expert and novice chef alike.
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Format: Paperback
This book spends a lot of time on things that are useful in their own way, but not as useful as other things would have been. The sort of information I would have welcomed if other, more pressing things had been included. Such as, 1 lb of shelled Almonds yields 1 to 1 1/2 cups of almonds; 1 lb in shells yields 3 1/2 cups. Useful information, yes, but not when it’s keeping us from actually getting what the book promised – ingredient substitution information. (And is anyone else suspicious about the fact that a pound of almonds-in-shells is supposed to yield MORE almonds than a pound of shelled almonds?)

There are some useful things in here, and I would recommend keeping it around for those times when it will be able to help you. For instance, it tells you that you can substitute fennel, dill, or cumin for anise. However, it’s missing that necessary circumstance information. It would be nice if it mentioned that anise is often used in “sweet” recipes, and that in those recipes, fennel, dill, and cumin might not go so well.

We have a handy chart on which apple varieties are considered sweet/mild, tart, and tart/sweet, which I certainly appreciate. The substitutions for baking powder are actually quite useful indeed, and well-thought-out.

You’ll find a few basic recipes in here, such as barbecue sauce. It would be nice, however, if the list of substitutions for ground beef got a little more creative than just “ground turkey, ground pork, ground veal, ground lamb.” I think almost anyone, however dense, could have figured that one out, and if you’re out of ground beef, you’re just as likely to be out of ground veal, if not more so.
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Format: Paperback Verified Purchase
I have used this book for years and have also bought copies for all my culinary friends.
It's invaluable whenever a product I'm missing in my pantry pops up in a recipe.
Also, the tips and measurements section is helpful as well.
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By Idril on September 24, 2012
Format: Paperback
I bought this book when we lived in the "sticks" and some ingredients just weren't available. The book allowed me to make a variety of ethnic dishes by substituting local ingredients. My seventeen year old granddaughter threatens to take the book to college so I am getting her a copy. I have a friend who has decided she wants to start cooking instead of dining out so I'm getting her a copy so she doesn't get discouraged when her pantry doesn't have everything she needs.
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