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Substituting Ingredients: An A to Z Kitchen Reference Paperback – May 1, 1996
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Top Customer Reviews
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.
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!
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!
There are also useful recipes interspersed throughout the book.
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.Read more ›
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.
Most Recent Customer Reviews
Very handy. I refer to it nearly every time I bake, since I live 25 miles from the nearest grocery story.Published on December 5, 2013 by Linda M. Hasselstrom
Wonderfully researched and more importantly, very very useful. Have yet to have Becky Sue's suggestions not work like a charm.Published on November 13, 2013 by Amazon Customer
This book has just about everything you need to know about substituting ingredients you may run out of while cooking. it seems to be very accurate as well. Read morePublished on January 8, 2013 by Amazon Customer
This book is a MUST if you enjoy cooking but cannot necessarily afford high end items! Found it at the library and decided I needed my own copy.Published on March 6, 2012 by C.M.
I bought this book for myself a few years ago and loved it so much I bought one for both my sisters as wedding presents.Published on October 17, 2009 by M. Weiss