The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment and Techniques

Susan Cleyle is associate university librarian, QE II Library, Memorial
University of Newfoundland.

As any cook will tell you, one of the worst situations to find yourself
in is to be stranded mid-recipe and missing a key ingredient. Arranged
alphabetically, this well-organized guide covers everything from Abalone
to Zwieback, with each entry providing a description of the item and a
list of possible substitutions. The back section of the book contains
useful ingredient information about popular items such as apples,
potatoes, peppers, crabs, oils, and vinegar. The author provides a guide
to the different varieties of the item and the best uses for each.

A coiled binding would have made this user-friendly but hefty book
easier to use in the kitchen. That caveat aside, no kitchen—or
ill-prepared cook—should be without The Food Substitutions Bible.