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January 31, 2006

Food FAQ's

"Food Food FAQ's: Substitutions, Yields & Equivalents"
By Linda Resnik and Dee Brock
ISBN: 0966717902

We have all felt the frustration of beginning a recipe only to find that we are missing a key ingredient. Well "Food FAQs: Substitutions, Yields & Equivalents" is the solution to these kitchen crisis. In addition to being a valuable resource for helping choose substitutions, it is also an excellent technical reference for cooks who need to know approximate yields of ingredients prior to cleaning, washing, cutting, or otherwise preparing them.

The book is compact (just 5.4 x 8.4 x 0.6 inches), the layout is very functional and easy to use, with everything alphabetized. The main body of the book is is organized into 3 sections: Substitutions, Yields and Equivalents, with a fully cross-referenced index.
The substitution section includes a variety of common items ranging from allspice to ziti. Most of the suggested substitutions are common sense, however where this book really comes into it's own is by giving the equivalent measurement for the substitution. For example, one of the possible substitutions for 1 cup of buttermilk is ¾ cup of plain yoghurt plus 1/3 cup of milk.
The yields and equivalents section contains all major food categories including dairy products, fruits, herbs and spices, meats, and vegetables, providing useful information about volumes and weights of foods before preparation as well as approximate yields after preparation. For example, 1 cup of long grain white rice is equivalent to 7oz and will yield 3 cups of rice when cooked.

Both novice and experienced cooks will find this book an indispensable addition to their culinary library.

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Posted by Victoria : January 31, 2006 11:24 AM to Reviews
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