David Joachim

The Food Substitutions Bible

8,000 Substitutions for Ingredients, Equipment & Techniques
Illustrator: Isabella, Emily

• Gebundenes Buch

Produktbeschreibung

Completely redesigned 3rd revised edition of the handbook to over 8000 substitutions for ingredients, equipment and techniques in cookery recipes.

Produktdetails

• Verlag: Robert Rose Inc
• 3 ed
• Seitenzahl: 688
• Erscheinungstermin: 4. Oktober 2022
• Englisch
• Abmessung: 261mm x 193mm x 44mm
• Gewicht: 2160g
• ISBN-13: 9780778807063
• ISBN-10: 0778807061
• Artikelnr.: 63660119

Autorenporträt

David Joachim has written, edited or collaborated on more than 50 cookbooks. With Andrew Schloss, he co-authored The Science of Good Food, which was nominated for a James Beard Award. He also wrote the A Man, A Can, A Plan series, which has sold more than 1 million copies. David recently co-wrote Mastering Pizza with James Beard Award-winning chef Marc Vetri and The Wicked Healthy Cookbook with plant-based chefs Chad and Derek Sarno. He lives in Pennsylvania. J. Kenji López-Alt is the New York Times bestselling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington. Emily Isabella is a New York-based illustrator. Her clients include Kate Spade and Anthropologie.