Excerpts From 'The Food Substitutions Bible'

Food Substitutions Bible
The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques
By David Joachim
Hardcover, 696 pages
Robert Rose
List Price: $24.95

For 1 cup creme fraiche:

1 cup sour cream or yogurt (for cold or gently heated sauces and cold soups)

1/2 cup sour cream + 1/2 cup heavy or whipping cream (35 percent butterfat)

1 cup clabber cream (thicker)

1 cup homemade creme fraiche: Mix together 1 cup heavy or whipping cream (35 percent butterfat) and 3 tablespoons buttermilk (for a tangy flavor) or 1/2 cup sour cream (for less tangy flavor). Cover and let stand at room temperature overnight or for up to 24 hours. Stir, re-cover and chill for at least 8 hours before using. Keeps refrigerated for about 10 days.

For 1 teaspoon powdered mustard:

1 tablespoon prepared mustard minus 1 teaspoon liquid from recipe

1 1/4 to 1 1/2 teaspoon mustard seeds (pulverized in spice grinder if powder is needed)

For 1 pound crocodile meat:

1 pound alligator tail meat

1 pound turtle meat

1 pound chicken breast

1 pound swordfish

Excerpted from The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques by David Joachim. Copyright 2010 David Joachim. Excerpted by permission by Robert Rose.

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