Food FAQs: Substitutions, Yields & Equivalents

by Linda Resnik and Dee Brock

Everyday, novice and experienced cooks confront such questions as How many onions must I chop to get 2 cups? and I dont have any sour cream --what can I use instead? For the first time, these... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0966717902
• ISBN13: 9780966717907
• Release Date: July 2003
• Publisher: FAQS Press
• Length: 224 Pages
• Weight: 0.70 lbs.
• Dimensions: 0.6" x 8.4" x 5.4"

Customer Reviews

A particularly helpful little resource

Although I have access to this type of information already in my home from places like cookbooks and internet sites, it is soooooooooo handy to have all these lists of substitutions and equivalents in one spot. The authors have done a tremendous service for home cooks everywhere, especially people new to the kitchen. This book would make a great gift idea for newlyweds, college students, and anyone else just starting out on their own.

INVALUABLE resource! Thorough & meticulous...

What a life saver in providing food substitutions when cooking a dish and realizing...forgot to buy this! This book tells me exactly what other ingredients can be used and exactly how much while preserving the integrity of the recipe. I have used this book since day one and have found it very concise and precise in its contents. Praises to the authors for its excellent research and kitchen-tested information.

A "must" for any kitchen cookbook reference collection.

From how much to buy to what to use when a cook runs low on an ingredient, this provides a key to substitutions, yields and equivalents which is a 'must' for any kitchen reference collection. Other cookbooks have covered substitutions, but Food FAQS includes yields and equivalents before and after preparation and makes for an excellent reference.