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Food FAQs: Substitutions, Yields & Equivalents

Everyday, novice and experienced cooks confront such questions as How many onions must I chop to get 2 cups? and I donÕt have any sour cream --what can I use instead? For the first time, these questions and hundreds more are answered in one handy volume. Food FAQs, a necessary resource for every kitchen, contains more than 1100 entries covering foods used most often in American kitchens.

Paperback: 224 pages

Publisher: FAQs Press; First edition (July 15, 2003)

Language: English

ISBN-10: 0966717902

ISBN-13: 978-0966717907

Product Dimensions: 8.5 x 0.6 x 5.2 inches

Shipping Weight: 11.2 ounces (View shipping rates and policies)

Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)

Best Sellers Rank: #844,372 in Books (See Top 100 in Books) #141 in Books > Cookbooks, Food & Wine > Cooking Methods > Large Quantities #928 in Books > Reference > Encyclopedias & Subject Guides > Cooking #1474 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference

I have had the wonderful opportunity to review the book, 'Food FAQs: Substitutions, Yields and Equivalents' by Linda Resnik and Dee Brock, published by FAQs Press. One of the authors approached me in November 2002 and noticed how I had not reviewed their book yet at .com. Through my information, they found the articles I have written at Suite 101, and there, also, I had not indicated once about their book "Food FAQs". Confidently, Linda Resnik offered me a copy of their book in exchange for a review. I accepted.When the book first arrived, I noticed that it was small, and organized into 3 sections: Substitutions, Yields and Equivalents, and an Index, which fully cross-references. At a first glance of the book, I saw how functional this book was. Everything was alphabetized, with hard-to-find ingredients also included.After 25 years of cooking experience (16 of those on a regular basis), I was very curious if this book would really work. Of course, I had to put it to the test. My first test, conveniently showed up the day the book arrived. I was planning on making a yogurt pumpkin pie and had just discovered that I forgot to buy the yogurt. I used their easy-to-use reference guide, and found that the substitution for yogurt was buttermilk. This was great, but I was leery, as one of the major ingredients in the recipe for this pumpkin pie was the yogurt. Well, I continued on my way, and prepared the pie as the recipe recommended. Later, my husband and I taste tested the results. My husband said, "This is delicious!" Being a man with challenging palate, I found this very rewarding, and I agreed to make this pie again for Thanksgiving! My next mission was that of "lotus root". One of my friends has only been in the USA for barely a year. She is from Japan and made me this rice salad.

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