Food FAQs: Substitutions, Yields & Equivalents: the unique new reference book every cook needs.

Whether a novice, experienced or professional cook, you'll find Food FAQs an essential back-up for your cooking duties - and your cooking adventures.

Food FAQs packs everything you need to know about ingredient substitutions and equivalents into 224 easy-to-read pages. The user-friendly layout makes it quick and convenient for you to find answers to such questions as:

• What can I use in this recipe instead of brown sugar?
  
• How many cans of tomatoes equal 3 fresh tomatoes?
  
• What can I substitute for 1 tablespoon of fresh rosemary?
  
• How many onions do I need to make 1¼ cups chopped?
• What's a quince and can I replace it with something else?
  

Cookbooks often include a few substitutions. Food FAQs includes substitutions for almost 700 food entries.

Recipes most often come without guidance about how much of an ingredient is needed to yield the right amount after washing, trimming and cutting up. When guidance is offered, it is often vague. (How big is "large"?) Yields printed on packaged foods are sometimes incorrect and often unlike the measurements called for in recipes.

Food FAQs has tested and double-checked almost 500 ingredients to give you accurate information about yields and equivalents.

As an added feature, Food FAQs also includes dozens of "Food FAQs Quick Answers" that provide valuable information that you and other cooks need to know.

With more than 1,100 entries from all of the major food groups, this handy, handsome reference book puts the answers to your questions about substitutions, yields and equivalents conveniently at hand in one single volume in your kitchen.

Next:  Check out the special features of Food FAQs.