The Food Substitutions Bible - Joachim, David
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This new edition of the International Association of Culinary Professionals (IACP) award winner contains more than 5,500 substitutions for ingredients, equipment and techniques.

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Produktbeschreibung
This new edition of the International Association of Culinary Professionals (IACP) award winner contains more than 5,500 substitutions for ingredients, equipment and techniques.
Autorenporträt
David Joachim is the author of more than 30 cookbooks. Recently, The Science of Good Food, which he co-authored with Andrew Schloss, was nominated for a James Beard Award.