Even the best organized home cooks or professionals run out of an important ingredient in a recipe at the best of times.
If you happen to live in a city close to a large grocery store, chances are you can obtain it in time to proceed with your cooking, but if you live in a remote location or preparing a meal for hungry attendees, you need to find a suitable substitute. This is when this comes in handy.
David Joachim with more than 30 cookbooks credits to his name, describes various substitutes to common and not so common ingredients that modern North American cooks depend on i.e if you run out of carrots, substitute parsnips or celery, or lemon juice with brewed lemon tea, lime juice or white vinegar, pistachio nuts with salted pistachio nuts rinsed under cold water, sugar with packed light brown sugar or granulated fructose.
The author points out that substitutions can solve many problems, or help avoid major disasters, but they cannot work magic. If you run out of an ingredient and really want to replicate the original, don’t leave out that ingredient, for example no substitute for cinnamon will taste like true cinnamon. However, if you want to experiment and hope to achieve a new taste sensation, you can use cardamom.
In addition to 6500 entries, there is an extensive Ingredient Guides section in which frequently used foods are listed, including their varieties and how they taste, plus a valuable section of Measurement Equivalents, for example temperature, volume, can size, weight equivalents, and altitude baking temperature adjustment recommendations, plus alcohol retention rates in cooking and flaming.
This is an excellent reference book for every home or processional cook
And is highly recommended for culinary instructors, as well as students.