Book Review: The Food Substitutions Bible

We’ve all been in the position of needing a seemingly essential ingredient for a recipe, and floundering when we realize we don’t have it. Or we’ve wondered if we can get away with using an 8-inch baking pan instead of a 9-inch one, or whether we can use the same quantity of a substitute ingredient as the original. Fewer of us, I’m sure, have wondered what to use in place of alligator meat. Yet you’ll find the answer to this in "The Food Substitutions Bible" by David Joachim, and also in my review.