Synopsis
Accept all substitutions!
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
"synopsis" may belong to another edition of this title.
About the Authors
Ellen Brown was the founding food editor of USA Today and author of the award- winning Gourmet Gazelle Cookbook, The Complete Idiot's Guide(r) to Juicing, The Complete Idiot's Guide(r) to Fondues and Hot Dips, and The Complete Idiot's Guide(r) to Cooking for Two, among others.
Ellen Brown was the founding food editor of USA Today and author of the award- winning Gourmet Gazelle Cookbook, The Complete Idiot’s Guide® to Juicing, The Complete Idiot’s Guide® to Fondues and Hot Dips, and The Complete Idiot’s Guide® to Cooking for Two, among others.
"About this title" may belong to another edition of this title.
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Complete Idiot's Guide to Cooking Substitutions
Published by
Penguin Publishing Group, 2008
ISBN 10: 1592576990
ISBN 13: 9781592576999
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