of substitutions, I can use to try new food! I mean, instead of the same chili, I could add different beans which are similar to the recipe or even a different meat. It's really a great book for those chefs, cooks and just anyone who wants to be a little more adventurous with food choices and ingredients!
Information About The Author:
David Joachim has authored, edited, or collaborated on more than 40 cookbooks, including the IACP award-winning The Food Substitutions Bible co-authored with Andrew Schloss. His previous book, The Science of Good Food, was an IACP award winner, a James Beard award finalist and a World Food Media award finalist for Best Food Book.
An M.A. in English and former writing teacher, David served as food editor at Vegetarian Gourmet magazine for three years. His writing has appeared in numerous magazines, and as an author and spokesperson, David has appeared on national television and radio at various cooking schools and bookstores across the country. He lives in Center Valley, Pennsylvania.
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“I received this product free of charge for an honest and unbiased review.”