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Food Substitution Bible

post #1 of 6
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 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 6
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..........
post #3 of 6
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:
post #4 of 6
Sounds dangerous!
post #5 of 6
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.
post #6 of 6
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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"Notorious stickler" -- The New York Times, January 4, 2004
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