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This is quickly becoming one of my favorite and most frequently used book on my cookbook bookshelf. Although by no means comprehensive, this A to Z guide does offer appropriate substitutions for the most basic and frequently used food items in recipes.
This is a $10 resource that I bought at Borders when they were going out of business at the mall. I always beeline straight for the cookbooks when bookstore go out of business because those are some of the most expensive, reusable books in the industry. This inexpensive find is definitely a great resource. I can’t tell you how often I have to leave food on the hot stove to look up substitutions on the Internet. Usually in that time, something either burns, or overcooks. This way, if I stumble upon an ingredient and come short, or am missing altogether, I can quickly assemble a respectable substitute without much haste. This is also a great way to use up the less frequently used items in my pantry.
Here are a few examples of the substitutions listed in this book.
Cloves, Ground = allspice = nutmeg = mace Oats, in baking 1 cup = 3/4 cup white flour Sour Cream = 1 tbsp white vinegar plus enough milk to make 1 cup (let stand 5 minutes before using) = 1 tbsp lemon juice plus enough evaporated milk to make 1 cup (let stand 5 minutes before using) = 1 cup plain yogurt, especially in dips and cold soups = 7/8 cup cottage cheese blended to break up curds, mixed with yogurt if desired, and 2 tbsp milk and 1 tbsp lemon juice, blend well. = 6 oz cream cheese plus 3 tbsp milk = 1/3 cup melted butter, plus 3/4 cup sour milk, for baking
Becky Sue Epstein Sourcebooks, 2010 ISBN 9781402239243 191 pages
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