I was recently contacted and asked if I would take a look at this new book: Substituting Ingredients, by Becky Sue Epstein.
To be honest, I wasn’t sure of the idea to first. I am a bit of a purist after all. However, I was convinced at the notion of the author’s section on homemade household cleaners. I mean, who can’t be without a reference like that? Regardless, I haven’t met anyone who hasn’t been left without a cup of sugar only to run out to the neighbour’s. But these aren’t the 1950’s and we can’t always expect a helpful nextdoor darling there whenever we need her.
The book is listed like an index of common ingredients which substitue their closest food relatives beneath. At first glance, I wasn’t too sure how to use the book exactly, but when I eventually ran into my own kitchen dilemma about vinegar, I did find it handy. I think I may have been invaluable to have a more scientific explanation of things though. How close is the acidity of one vinegar to another? How would one sugar bake v.s. another? Or how could I make confectioners sugar in a pinch?
Is this practical book on my shelf? Sure. Nevertheless, where I may not have found an answer I was looking for, or something was too vague, I might be back Googling again.
Needless to say, I am keeping it on my shelf. I went to it once already, so I’m sure I will again.
Random.org just randomly randomized your great list of comments and handed out lucky #7.
Congratulations to JoLynn! & Thanks to everyone for their comments & follows. This was fun! Because you are all so great, I’m going to give more stuff away! Promise.