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The Food Substitutions Bible
by David Joachim
ISBN-10: 0778802450
ISBN-13: 9780778802457
ISBN-13: 9780778802457
Publisher: Robert Rose
Publication Date: September, 2010
Publishers Information
About The Food Substitutions Bible
Publisher Web Link: http://www.fireflybooks.com/RobertRose
The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques
A new edition of the International Association of Culinary Professionals (IACP) award winner.
Practical and enjoyable to read, this new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe.
Every substitution includes exact proportions and precise directions for making accurate, reliable replacements. Out of confectioner’s sugar? Finely grind half a cup plus one and a half tablespoons of granulated sugar with three-quarters of a teaspoon of cornstarch in a blender or small food processor.
This new edition features:
- More than 300 new entries and cross-references for ingredients, such as agave nectar, and equipment, such as a mandoline
- Five new ingredient charts and measurement tables, such as Picking Coffee, Container Size Equivalents and Alcohol Retention in Cooking
- 20 percent more content overall
- A bigger trim size to provide easier access to information
The straightforward page design makes each entry, chart and sidebar easy to understand and follow. This new edition is bigger, better, updated, expanded and completely revised, providing more information more readily.
Author Information
About David Joachim
Author Web Link: http://www.davejoachim.com/
David Joachim has authored, edited or collaborated on more than 35 cookbooks. He holds a master’s degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of The Tailgater’s Cookbook, The Spaghetti Sauce Gourmet, and the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which was also a James Beard Award finalist and a nominee for Best Food Book in the World Food Media Awards. He wrote A Man, A Can, A Plan, which has more than 500, 000 copies in print, and A Man, A Can, A Grill, a New York Times bestseller. Joachim’s “A Man, A Can...” series of books has sold more than 1 million copies. His latest books are Mastering the Grill Deck, co-authored with Andrew Schloss, and Il Viaggio di Vetri: A Culinary Journey, written with James Beard award-winning chef Marc Vetri. Joachim has collaborated on and co-authored titles such as the New York Times bestseller Mastering the Grill with Andrew Schloss; Lose Weight the Smart Low-Carb Way with Bettina Newman, R.D., which has sold over 250,000 copies; and Eat Up, Slim Down with Jane Kirby, R.D, which has more than 300,000 copies in print. He has developed and tested recipes for corporate clients as well as several books, including Patti Labelle’s Lite Cuisine, a New York Times bestseller; and Fat to Firm at Any Age, which has sold over 675,000 copies. He has edited more than 15 books, including Steven Raichlen’s Healthy Latin Cooking, which won a James Beard Award and was an IACP Award finalist; and The Healthy Cook, which has sold more than 250,000 copies and was an IACP Award finalist.
Joachim is former food editor of Vegetarian Gourmet magazine, and his writing and tips have appeared in numerous national magazines such as Cook’s Illustrated, Cooking Light, Cooking Pleasures, Relish, Prevention, Fitness, Self, Men’s Health, and Bicycling. As an author and spokesperson, Joachim has made numerous national media appearances on television and radio, including “Emeril Live!” on The Food Network, “The Early Show” on CBS, “The View” on ABC, “FOX and Friends” on FOX, “Recipe for Health” on the Food Network, “Home Matters” on the Discovery Channel, “Cooking with Bob” on QVC, and “Talk of the Nation” and “A Chef’s Table” on National Public Radio, among others.
Joachim has taught cooking classes and given culinary demonstrations at cooking schools, events, bookstores and kitchen stores such as the Institute of Culinary Education (formerly Peter Kump’s), Viking Cooking School, COPIA, Ritz-Carlton, Miami Book Fair, The Book and the Cook, The Pennsylvania Farm Show, Williams-Sonoma, Sur La Table, Barnes & Noble, and Borders. He is a member of the International Association of Culinary Professionals, the Research Chefs Association, the Chef’s Collaborative, and the National Writer’s Union.
Since high school, Joachim has also enjoyed a second life as a drummer in various blues and rock bands in the New York City and Philadelphia areas. He has performed in several New York City clubs such as The Village Gate, The Bitter End, the China Club, Le Bar Bat, and Mercury Lounge, among others. He has shared the stage with stars such as Warren Zevon, Gloria Gaynor, Stephen King, and Dave Barry. He has appeared in three music videos with national exposure on MTV, and his drumming can be heard on 17 original albums and compilations. His current band, Tavern Tan, performs in the New York City and Philadelphia areas and recently released its third album, A Barrel Full. Their website is http://www.taverntan.com. (http://www.davejoachim.com/)
Cookbooks by David Joachim
Recipe Index
Recipe index coming soon.