Food FAQs: Substitutions, Yields & Equivalents

by Linda Resnik, Dee Brock

Everyday, novice and experienced cooks confront such questions as How many onions must I chop to get 2 cups? and I donÕt have any sour cream --what can I use instead? For the first time, these questions and hundreds more are answered in one handy volume. Food FAQs, a necessary resource for every kitchen, contains more than 1100 entries covering foods used most often in American kitchens.

Genres: Cooking

Paperback

First published April 1, 2000