Excerpts From 'The Food Substitutions Bible' From The Food Substitutions Bible: More Than 6,500 Substitutions For Ingredients, Equipment and Techniques by David Joachim.
NPR logo Excerpts From 'The Food Substitutions Bible'

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.