This is the first book I have come across that contains all of this information in one book. I have many books, pages torn out of magazines or cards cut off boxes that I've collected over the years to get the information that EVERY successful cook needs to insure quality results. Jean Macleod has now saved many people the aggravation of trying to track down the information when they need it. Whether you are a beginner or expert cook, you need this book in your collection!

I cannot believe I have never found a reference book like this before now. This is a life saver. I can see this book getting many dog-eared pages. Anyone who knows someone who loves to cook, this will make a perfect gift. I found so many ideas for substitutions that I had never thought of before. So much research and time has been put into this book. Over 300 pages of foods to use to substitute in recipes as well as how to just plain make the ingredient yourself. Example: Use any of these items for BBQ sauce or make your own with these ingredients. Another example: No time to make dumplings, use 1 8oz refrigerated buttermilk biscuit dough.

Possibly the most useful book for my kitchen. I use a lot of online recipes that usually have ingredients and spice blends I'm unfamiliar with and are hard to get. This book tells me very clearly what can be substituted and often how to make it myself. The format is a simple and perfect to use A to Z listing. An essential resource.

This is a brilliant resource for any kitchen. The organisation of the book is perfect, alphabetically, which allows you to look up any item you need or want a substitute for. The author gives so many different options too which is so good. I was a bit worried about it been for the USA market only but it definitely isn't there are some listing that will never be relevant but all the ones you need are there too. I like the way the book does exactly what it set out to do without frills or padding. A great resource - thank you

This is a great recourse book for anyone who cooks and is looking for substitutions.
The Complete Food Substitutions Hand book a food encyclopedia that gives common substitutions for familiar ingredients that most people have laying around their houses. As well as other substitutions you might not have thought would work.
This is a great addition for anyone who cooks in the kitchen and hates to constantly look up on line what exchange you can use. This is a must have in everyone's kitchen.
Thank you to Netgalley and the publisher for the advance copy of Jean B. MaCleod The Complete Food Substitutions handbook.

Have you ever wanted to try a new recipe, but after reading the ingredients you may be missing one or two. It calls for baking powder, but you have baking soda on hand. With Jean MacLeod's, “The Complete Food Substitutions Handbook”, no problem. Jean's book is like a Dictionary, Thesaurus and a Bible for the Kitchen, all wrapped up into one. It has all the answers. It has the substitution for every food or spice from A to Z. If you need Allspice for instance, Jean gives the ingredients that make up allspice and the proportions. I enjoyed just reading through it, to learn the difference in Chilies. What they could be used for and what I could substitute if I couldn't find a certain kind. There are recipes included too. If you want to make your own Bisquick Mix, now you can. My family always tells me I am a good cook, now I can be even a better one. Anyone that likes to bake, cook or just learn more about certain foods and ingredients, this is the book for you. Every serious cook needs a copy of Jean's book in your kitchen.
I received a copy of this book from BooksGoSocial through NetGalley. The opinions in this review are my own.

These days so many people have food allergies or sensitivities. Others are on special restricted diets. Still others want to cook ethnic dishes that use uncommon ingredients that are hard to find. This book is a God-send for all these people.

It's arranged alphabetically, by the ingredient. More unusual and foreign names might have a short description in parentheses after the name. Under the name they will list possible substitutes, but for many ingredients they also have instructions for making your own. These simple recipes include item such as hot cocoa mix and homemade nut butters.

For cooks wanting to avoid processed food, this is a great resource.

This isn't a cookbook to read, but an invaluable reference that belongs on every cook's shelf.

Comprehensively useful

Wow, this book is jaw-droppingly comprehensive both in breadth and depth of coverage.

It includes for example substitutions and equivalences for herbs and spices, and for making up herb and spice blends and dressings and sauces. The entry for thyme includes equivalences for sprigs, fresh leaves and dry as well as thyme substitutes and the amount of lemon zest to add to make lemon thyme.

As another example, the entry for oats spans oat bran, oat bran flour, oat flour, oat milk, how to make instant oats from regular oats as well as forms of oats and their substitutes.

The cover price could quickly be recouped substituting rather than buying obscure ingredients.

Measures are American I.e. cups and ounces, but it is simply a matter of having something that measures in cups.

As an eBook it works well. Chapters are letters of the alphabet.

There is an equally comprehensive bibliography.

Strongly recommended for all cooks.

This is a really handy reference book for any cook. We’ve all been in situations where we haven’t taken the time to ensure we have all of the ingredients for the recipe and this guide is a really useful tool for substitutions for both familiar and some more obscure ingredients.

It’s simple to follow and a great reference for every kitchen!