You don't need a cookbook to substitute oils. Its a straight substitution. Just be aware of the use and learn which oil works best for which application (i.e. Olive oil for salad dressing, CO or butter for pastry, etc.).
<p>I just substitute in regular recipes. But I try and stick with solid fat for solid fat and liquid for liquid if it's a baked good. I use lard if it calls for shortening, butter for margarine and coconut or olive oil depending on taste desired for the recipe.</p>