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. [ Food FAQs is one of] "our top picks -- 45 of the most indispensable ideas, products, ingredients, techniques and tools we've ever found." Cooking Light magazine "'Food FAQs' is a bargain no cook nor gift giver can overlook." -- The Kitchen Konnection "Food FAQs is your new best friend... also a reference for the budget-conscious, the health-conscious..." -- Houston Chronicle "It's nifty." -- Denver Post "Unlike any other book on the market, 'Food FAQs' provides comprehensive and accurate information. . . in one handy, handsome volume." -- The Recipe Page Newsletter Between them, authors Linda Resnik and Dee Brock have some 50 years of cooking experiences - both good and bad. Add to that the requisite research skills for their six college degrees; the good humor honed through their successful executive positions in education, communication and technology; and limitless curiosity about the problems of the kitchen. Mix these ingredients with the patience required to measure, weigh, cut, chop, puree and test, and you get "Food FAQs: Substitutions, Yields & Equivalents," a unique easy-to-use kitchen tool to help all cooks avoid the problems of not having the right ingredients or not buying enough to satisfy their recipes.