Food Substitution Bible

Discussion in 'Cookbook Reviews' started by nicko, Mar 16, 2006.

  1. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Former Chef
    Since we are having the author David Joachim joining us in a few days I thought I would see if anyone has read his latest book? Looks like a great reference to have on hand.
     
  2. cakerookie

    cakerookie

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    Line Cook
    No cannot say I have it and have never read it. What is it about? Is it ingredient substitions? But if its one thing I learned in the Harold Mcgee forum its best to have the book on hand to be abke to ask revelent questions.Going right by Books A Million tommorrow will stop and check it out..........
     
  3. lamington

    lamington

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    Yes, i've just bought it and started looking through it. Acquired more out of curiosity than anything else. It certainly covers a lot of ground, though the mind boggles at some of the things a few users might get carried away with:eek:
     
  4. cakerookie

    cakerookie

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    Line Cook
    Sounds dangerous!
     
  5. cakerookie

    cakerookie

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    Well after all this time I finally got the book. And can say with out doubt its great! I am sure the pages of this thing will be dog eared before I put it down.Its everything I have heard and then some.

    Rgds Cakerookie...aka Rook

    Note: Another to cross off the wish list, about 100 more to go.
     
  6. suzanne

    suzanne

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    Food Editor
    Iirc, it won as Best Reference book this year from the International Association of Culinary Professionals. That's a pretty good endorsement. :D (Not any better than yours, though, Rook! What readers/users have to say really matters.)