Substituting Ingredients: A Cooking Reference Book

Epstein, Becky Sue

Cookbooks, Food & Wine

UNKNO

Klein, Hilary Dole

East Woods Press

Everyone has been in this predicament: you're at home, with no time (or desire) for a trip to the store-but the recipe you're using calls for an ingredient you don't happen to have on hand. With this book, you'll have a solution: substitute. In Substituting Ingredients, author Becky Sue Epstein has collected more than 1,000 easy-to-find, healthy, and cheap substitutions. You'll find: <ul>
<li>Substitutions for difficult to find items and common items you may not have on hand</li> <li>Green, nontoxic household cleaner solutions</li> <li>Less expensive ingredient options</li> <li>The best ways to measure fruits and vegetables for recipes</li> <li>Simple recipes for condiments, sauces, marinades, and spice mixtures</li> <li>Strategies to remedy too much or too little of an ingredient</li> </ul>
"With this paperback on the shelf there's no need for mad, midrecipe dashes to the grocery store." -Bon Appétit

Substituting Ingredients: The A to Z Kitchen Reference (Must-Have Kitchen Essential with 1,000 Easy-to-Find, Healthy, and Cheap Substitutions)

Cooking Education & Reference

Sourcebooks

Lists substitutes for hundreds of cooking and baking ingredients, tells how to correct for adding too much of one ingredient, and suggests some nontoxic cleaning formulas

Substituting Ingredients: An A to Z Kitchen Reference

Globe Pequot Pr

Features 47 lighthouses, dozens of stories, and more than 300 recipes from eight coastal regions of the United States You are invited on a culinary journey across America to visit some of our country's most beautiful and historic lighthouses. Lighthouse keepers and their families perfected the art of local dining by learning to gather food from their immediate areas. The American Lighthouse Cookbook celebrates the local cuisines that have long been the staple of lighthouse keepers. Arranged geographically in eight regions of America, the lighthouses were chosen for their interesting backgrounds and stories. Following the story of each lighthouse is a menu for a modern-day lighthouse meal. Included are recipes mostly developed by Chef Ed Jackson, and others contributed by lighthouse societies, inns, and individuals. Each of the approximately 300 recipes captures the essence of the local foods available to lighthouse keepers from the 1700s through today. Contains fascinating histories and delicious, seasonal recipes for: <ul>
<li> Honeymoon Breakfast at the Fort Niagara Lighthouse in Youngstown, New York</li> <li>Asian Pacific Dinner at the Lahaina Lighthouse in Maui, Hawaii</li> <li>Cowboy Dinner at the Point Isabel Lighthouse in Port Isabel, Texas</li> <li>Danish Breakfast at the Sand Hills Lighthouse Inn in Ahmeek, Michigan ...and much more!</li> </ul>

The American Lighthouse Cookbook: The Best Recipes and Stories from America's Shorelines

Jackson, Ed

Cooking by Ingredient

Cumberland House

Made from distilled wine, brandy has a long, noble tradition of refined consumption, but it has also recently experienced a surge in popularity thanks to new cocktail trends. Brandy chronicles the history of this very popular spirit, traveling from medieval alchemists to present-day drink mixologists and exploring brandy’s production and consumption from the Middle Ages to today. Delving into brandy’s fascinating story, Becky Sue Epstein reveals that many cultures have contributed to the history of the beverage, from the Dutch calling the drink “burnt wine” to the Spanish colonials in Peru and California who produced the first brandies in the New World. She also explores the distillation and aging processes, and she discusses the spirit’s many varieties, including the elegant, amber Cognac and the more overlooked Armagnac. In addition, Epstein offers advice on buying, storing, and serving brandy, while also providing recipes for both classic and new cocktails. Taken neat or mixed in a sidecar, Brandy is a tasty book for both connoisseurs and first-time drinkers to enjoy.

Brandy: A Global History (Edible)

Beverages & Wine

Reaktion Books

Today, many fortified wines are flourishing again, revived by discerning drinkers and modern mixologists all over the world. Once popularly savored before or after dinner, fortified wines—vermouth, sherry, port, madeira, and the like—had fallen out of favor until recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and they are being appreciated anew for their fine qualities and strong, complex tastes. Strong, Sweet and Dry is the ultimate guide to these freshly rediscovered palate pleasers. In lively style, Becky Sue Epstein explores the latest fortified wine innovations and trends, along with their colorful history, including the merchants, warriors, and kings who helped bring these beverages into being. Featuring a plethora of enticing images, along with anecdotes, facts, and recipes, this is a superb tour through the long history of fortified wines and their global resurgence today.

Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira and Marsala

From the smash of a bottle on the side of a new ship to the pop of the cork at a New Year’s Eve party champagne signals celebration, fun, and camaraderie all over the world. Bubbly, as we affectionately call it, is a symbol of luxury and decadence and the go-to drink whenever there is an important toast. This history from Becky Sue Epstein is a celebration of the world’s most celebratory drink. Here, Epstein chronicles champagne’s story, from the world’s first sparkling wine, produced in Limoux, Languedoc, in 1531 by monks at an abbey in Saint-Hilaire to the celebrities who made champagnes famous and continue to do so today— from Dom Perignon to the widow Veuve Cliquot. Most important, Epstein fully explains the distinction between champagne and sparkling wine. In this informative chronicle, she answers whether French champagne is really better than other sparkling wines and elucidates the science behind that characteristic fizz and bubble. She takes the reader on a tour of vineyards in wine regions around the world and teaches the correct techniques for storing and serving champagne and sparkling wines. Whether you prefer magnums of Cristal or the affordable thrill of Cold Duck, Champagne is an invaluable complement to any bubbly glass and an informative, elegant gift for connoisseurs, beginners, and wine lovers of all kinds.

Champagne: A Global History (Edible)

See the best price to sell, buy, or rent books by Epstein, Becky Sue. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Epstein, Becky Sue

See the best price to sell, buy, or rent books by Epstein, Becky Sue. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Substituting Ingredients: A Cooking Reference Book

Substituting Ingredients: A Cooking Reference Book

Substituting Ingredients: The A to Z Kitchen Reference (Must-Have Kitchen Essential with 1,000 Easy-to-Find, Healthy, and Cheap Substitutions)

Substituting Ingredients: An A to Z Kitchen Reference

The American Lighthouse Cookbook: The Best Recipes and Stories from America's Shorelines

Brandy: A Global History (Edible)

Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira and Marsala

Champagne: A Global History (Edible)