Some of the greatest cooking discoveries have been made by substituting one ingredient for another, one piece of equipment for another, or one cooking technique for another. This book is the most complete and comprehensive substitution guide ever published. It collects all types of substitutions into one easy-to-use guide that is simply organised from A to Z. It features more than 1,500 complete entries and more than 5,000 substitutions. Run out of castor sugar? Grind granulated sugar in a food blender with cornflower! Don't have any chives? Use minced spring onions (green tops only)! Looking for a healthy alternative to deep frying? Oven-fry instead! * More than 5,000 substitutions for Ingredients, Equipment and Techniques in Cookery. * Features an appendix full of handy reference charts, common cooking measure equivalents, conversion tables for metric weights, temperatures and volumes. * Will inspire you to new ideas and inspiration in the kitchen.