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Food Substitution Bible

post #1 of 6
3/16/06 at 2:47pm
Thread Starter 
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.
Thanks,

Nicko 
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post #2 of 6
3/16/06 at 2:53pm
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..........
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post #3 of 6
3/16/06 at 3:01pm
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:
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post #4 of 6
3/16/06 at 3:05pm
Sounds dangerous!
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post #5 of 6
6/11/06 at 10:20am
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.
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post #6 of 6
6/11/06 at 11:12am
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.)
"Notorious stickler" -- The New York Times, January 4, 2004
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