FAQs: Substitutions, Yields & Equivalents: the unique new reference
book every cook needs.
Whether a novice, experienced or professional cook, you'll find Food
FAQs an essential back-up for your cooking duties - and your cooking
Food FAQs packs everything you need to know about ingredient
substitutions and equivalents into 224 easy-to-read pages. The user-friendly
layout makes it quick and convenient for you to find answers to such questions
- What can I use
in this recipe instead of brown sugar?
- How many cans
of tomatoes equal 3 fresh tomatoes?
- What can I substitute
for 1 tablespoon of fresh rosemary?
- How many onions
do I need to make 1¼ cups chopped?
- What's a quince
and can I replace it with something else?
Cookbooks often include
a few substitutions. Food FAQs includes substitutions for
almost 700 food entries.
Recipes most often come without guidance about how much of an ingredient
is needed to yield the right amount after washing, trimming and cutting
up. When guidance is offered, it is often vague. (How big is "large"?)
Yields printed on packaged foods are sometimes incorrect and often unlike
the measurements called for in recipes.
Food FAQs has tested and double-checked almost 500 ingredients
to give you accurate information about yields and equivalents.
As an added feature, Food FAQs also includes dozens of "Food
FAQs Quick Answers" that provide valuable information that you
and other cooks need to know.
With more than 1,100 entries from all of the major food groups, this handy,
handsome reference book puts the answers to your questions about substitutions,
yields and equivalents conveniently at hand in one single volume in your
out the special features of Food