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Cookbook Corner: The Food Substitutions Bible - Review

Friday, November 12, 2010 Posted by Rita A

Okay, so you are cooking along, following a fantastic recipe when...oh crap! I don't have that ingredient. What else can I use? Seriously, I hate when this happens and you are stuck in the middle of a recipe. What to do?

The Food Substitutions Bible by David Joachim can help you out of those jams. This new second edition is so helpful in the kitchen.

Inside you will find:
* More than 6500 substitutions for ingredients, equipment and techniques.
* More than 300 new entries from the first edition for exotic ingredients such as agave nectar and new kitchen equipment.
* Five all new ingredients charts.
* 20 percent more content.

This very helpful book is a joy to read. The information is practical and will help cooks and chefs on any level. The book is formatted in alphabetical order for ease of finding just what you need. Browsing through this fabulous guide, I found ingredients very new to me. Even better, substitutions for if I did not have it. I love the way the entries are written. The main topic is listed in a column on the left side of the page with a little useful information about the ingredient or technique. On the right hand side are the substitutions clearly defined.

Chosen at random I selected - Fig, Dried - Substitution is pitted dried dates or pitted prunes or raisins or dried apricots. Who knew? How about Grouse? (a dark meat game bird) - substitute quail or squab or Cornish game hen. A very common, never have it on hand item is, buttermilk. With The Food Substitution Bible - you will know what to do.

Here is an interesting ingredient substitution:

Also known as American bacon and streaky bacon. Pork belly that is brined and smoked, sometimes double smoked. Can be purchased in slabs or slices and must be cooked before eating.

If You Don’t Have It
Substitute 1 slice (about 3⁄4 oz /22 g) bacon with:
• 1 thin slice (about 3⁄4 oz /22 g) pancetta (wonderful spice aromas; unsmoked)
• 1 thin slice (about 3⁄4 oz/22 g) prosciutto (pork leg; unsmoked)
• 1 thin slice (about 3⁄4 oz/22 g) speck (pork leg; smoked; adds juniper aromas)
• 3⁄4 oz (22 g) salt pork (saltier; fattier; unsmoked; best as flavoring in soups, stews, and sauces)
• 3⁄4 oz (22 g) smoked sausage
• 3⁄4 oz (22 g) smoked ham
• 3⁄4 oz (22 g) fatback (unsalted; fattier; unsmoked; best as flavoring in soups, stews, and sauces; or for barding)
• 2 to 3 tsp (10 to 15 mL) real bacon bits

For Better Health
Substitute 1 slice (about 3⁄4 oz /22 g) bacon with:
• 1 slice turkey bacon (less fat and fewer calories; retains shape better than sliced bacon)
• 1 slice vegetarian bacon (less fat and fewer calories; made from vegetable protein; flavored like smoked bacon)
• 1 slice Canadian or back bacon (less fat and calories)
• 3⁄4 oz (22 g) smoked ham
• 2 to 3 tsp (10 to 15 mL) imitation bacon-flavored bits (vegetarian)

1 lb (500 g) raw = 18 to 22 regular slices = 10 to 14 thick slices
1 lb (500 g) cooked = 1 1⁄2 cups (375 mL) crumbled
1 slice cooked = 1 tbsp (15 mL) crumbled

by David Joachim
(Robert Rose Inc.; October 2010; Softcover/$24.95)

I am placing my copy of The Food Substitution Bible right on my kitchen cookbook shelf. I am sure it will be one of my favorite go to books.

Do you have a foodie in your circle? Consider The Food Substitution Bible for a intriguing holiday gift. You can purchase The Food Substitution Bible direct from Robert Rose or online from Amazon. Check with your local book seller too.

The Food Substitution Bible
David Joachim
ISBN-10: 0778802450
ISBN-EAN: 9780778802457
Price (USD): $24.95
Format: Paperback
Number of Pages: 640
Published Date: Aug 2010

I am enjoying reading through The Food Substitution Bible and learning all sorts of cooking knowledge. It is definitely information that will prove very useful. No more - oh crap I don't have that!

Disclosure: I received a gratis copy for this review. No monetary compensation was offered or accepted for this post. The opinions above are my own. Others experience may vary.

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  1. TamsJewelry said...


  2. Becca said...

    What a cool book! :)