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Author: Becky Sue Epstein
Publisher: Sourcebooks, Inc.
ISBN: 1402239254
Category : Cooking
Languages : en
Pages : 210
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Book Description
With more than 1,000 healthy, easy-to-find, and cheap substitutions, no cook will ever abandon an appetizing dish for the lack of a particular ingredient.
Author: Becky Sue Epstein
Publisher: Sourcebooks, Inc.
ISBN: 1402239254
Category : Cooking
Languages : en
Pages : 210
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Book Description
With more than 1,000 healthy, easy-to-find, and cheap substitutions, no cook will ever abandon an appetizing dish for the lack of a particular ingredient.
Author: Becky Sue Epstein
Publisher: Sourcebooks, Inc.
ISBN: 1402254431
Category : Cooking
Languages : en
Pages : 146
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Book Description
A must-have guide to substituting ingredients for cooking and baking, with over 1,000 easy-to-find, healthy, and cheap substitutions to save you money and time. This comprehensive guide is a treasure trove for all aspiring and seasoned chefs, providing an extensive range of ingredient substitutes that will transform your cooking game. Whether you're facing a pantry shortage, dietary restrictions, time constraints, or budget limitations, you'll find the perfect alternative to ensure your recipes are a resounding success. Each substitution is accompanied by detailed explanations, ensuring you understand the flavor profiles, textures, and proportions needed for seamless ingredient swaps. Key features include: Comprehensive coverage of herbs, spices, proteins, grains, and dairy products Detailed explanations and proportions for each substitution Enhance your culinary repertoire without compromising taste or quality Ideal for both professional chefs and home cooks alike Inspire creativity and experimentation in the kitchen Written in a user-friendly A to Z format for easy reference Designed to save you time and money, Substituting Ingredients empowers you to experiment and create with confidence. Unleash your creativity in the kitchen, knowing you have a trusted resource by your side to navigate any unexpected ingredient substitutions seamlessly. "With this paperback on the shelf there's no need for mad, midrecipe dashes to the grocery store." —Bon Appétit
Author: Jean B. MacLeod
Publisher:
ISBN: 9780997446449
Category : Cooking
Languages : en
Pages : 234
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Book Description
From A Beginner Cook To A Master Chef!Have you always been passionate about cooking and baking but were baffled and confused by various recipe styles?Are you frequently exasperated with "weird" definitions of measuring units, ingredient substitutions, and equivalent yields?Well, after carefully reading this Baking Substitutions guide, you will be armed with all the necessary information to make perfect sense of almost every recipe in existence, including¿ ¿Ingredient Substitutions¿ ¿Food Equivalents & Yields¿ ¿Different Measuring Methods¿ ¿Baking Pan Equivalents¿ ¿Oven Temperature Equivalents¿and most importantly, author Jean B. MacLeod will show you how to avoid mistakes and mishaps while perfecting your recipes and impressing everyone around you with your pro chef skills!
Author: Becky Sue Epstein
Publisher:
ISBN: 9780887421013
Category : Cookbooks
Languages : en
Pages : 127
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Book Description
Author: Becky Sue Epstein
Publisher:
ISBN: 9780871061645
Category : Cookery
Languages : en
Pages : 120
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Book Description
Lists some 350 basic ingredients that may be substituted successfully in recipes. Annotation copyrighted by Book News, Inc., Portland, OR
Author: David Joachim
Publisher: Bible (Robert Rose)
ISBN: 9780778802457
Category : Cooking
Languages : en
Pages : 0
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Book Description
This new edition of the International Association of Culinary Professionals (IACP) award winner contains more than 5,500 substitutions for ingredients, equipment and techniques.
Author: Becky Sue Epstein
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 136
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Book Description
Author: Sam Sifton
Publisher: Ten Speed Press
ISBN: 1984858483
Category : Cooking
Languages : en
Pages : 258
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Book Description
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114983
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. Discusses how specialty food products improve diet and heath Summarizes advances in dietary supplements, probiotics and nutraceuticals Includes research advances on snacks, vegan diets, gluten-free foods and more Provides identification and research studies on anti-obesity foods Presents information on alternative protein sources
Author: Becky Epstein
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
