This is basically encyclopedia that gives appropriate recipe substitutions for familiar ingredients, as well as some that I’ve never used before. It's obviously meant to be used for reference purposes, rather than read all the way through in one go. It would be useful for professional and home cooks alike, especially individuals who want to recreate recipes that call for items that they wouldn’t normally have on hand or that can’t easily be bought where they live.
Although finding ingredient substitutions is generally a common sense equation more often than not, there were many entries for things that most American cooks probably won't recognize at first. That's why the short descriptions of each entry were so useful. After all, it's hard to find a replacement for something if you don't even know what it is. There were also additional notes that described any differences between the main ingredient and possible substitutes. Again, this was very helpful. There were even Make Your Own sections that would be great additions for readers who have more time.
Like most encyclopedias, this one might have benefited from some pictures to break up the text. There were also some measurements listed that probably will be hard to replicate using standard implements: 7/8 a cup and 2/3 or 1/3 a teaspoon are the main ones that come to mind. The author also uses ounces and pounds on a regular basis without converting them to more ordinary cooking measurements, like cups or table/teaspoons.
Quite a few of the suggested replacement items also seem like they would be as hard to find as whatever it is you’re replacing. I even spotted a number of typos as well, but they generally didn’t affect the entry in question’s readability. However, there is no corresponding information for "Peanut Butter, Natural" and in another entry the available information seemed to taper off in mid-sentence.
BTW: You can make your own basic cheese sauce by heating together shredded cheese, a little bit of milk or cream, and possibly a bit of cornstarch or flour to thicken it up. You don’t need to use a salt-heavy soup mix. Ditto with cream sauce.
Other Notes:
You may need a coffee/spice grinder, if you plan on using this book a lot.
Not always great for math challenged folks. For example: “reduce liquid by 30%”
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![The Complete Food Substitutions Handbook: Including Options for Low-Sugar, Low-Fat, Low-Salt, Gluten-Free, Lactose-Free, and Vegan by [Jean B. MacLeod]](https://m.media-amazon.com/images/I/41P5soNsGkL._SY346_.jpg)
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Katherine
Immensely practical!
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A handy go to
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Might just be the one book your cooking needs!
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