May 2022 New Cookbook Review

May 23, 2022 by
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I keep longing for the month that I begin the cookbook review and not have to edit at least a dozen book records with new publication dates. I am keeping the 2022 preview post updated. In the next month, I'll prepare my fall/autumn preview post highlighting titles for our members. This month's titles focus on outdoor cooking (barbecue season!) with an emphasis… read more

May 2022 EYB Cookbook Club Summary

May 23, 2022 by
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Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month we have been cooking from: Cookbooks: Half Baked Harvest Cookbook, Half Baked Harvest Super Simple and Half Baked Harvest: Every Day by Tieghan GerardBaking: The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth – online recipesOnline: Half Baked Harvest blog — add to your bookshelf for over 2,500 recipes. For past… read more

Food news antipasto

May 22, 2022 by
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Chef and philanthropist José Andrés is always in motion. Whether he is flying to the latest disaster scene or hosting a bipartisan gathering of Senators to discuss ways to solve world hunger, he is busy trying to find solutions to seemingly intractable problems. Veteran Hollywood producer Ron Howard followed the globetrotting chef for a year to make a documentary on… read more

Cookbook Deals

May 22, 2022 by
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We will update this post throughout the week – new additions are always at the top of each bulleted list below. As an Amazon Associate Eat Your Books earns from qualifying purchases when using our links: USACanadaUKAU If you are new to this post, please be sure to click on the “long term deals” page for some great sales! This post explains the… read more

Have you Phoodled yet?

May 21, 2022 by
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If you have been living on a remote island isolated from all social media you may not have encountered Wordle, the word game recently purchased by The New York Times (and still free - so far). The simple game has amassed a huge following and has spawned many knockoffs including Heardle (featuring sounds), Quordle (play four Wordles at once with… read more

This week: Mochi makes everything better, recipes, EYBD Previews and more

May 20, 2022 by
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Mochi is a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. This treat dates back to ancient China with the sweet paste making its way to Japan at the end of the Jōmon period (c. 14,000–300 BCE). In February, I came across the Mochinut donut and wrote about… read more

Keep your edge in the kitchen

May 19, 2022 by
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Keeping your knives sharp is one of the best things a home cook can do to make their cooking tasks faster and more precise. For instance, a sharp blade will allow you cut thinner slices of onion and help keep you from crying (because fewer cells that release the pungent aroma are crushed). With all of the gadgets available and… read more

Snackable Bakes Cookbook Giveaway

May 18, 2022 by
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Enter our worldwide giveaway to win one of two copies of Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats by Jessie Sheehan. Jessie Sheehan is the author of three cookbooks: Icebox Cakes: Recipes for the Coolest Cakes in Town; The Vintage Baker: More Than 50 Recipes from Pecan Butterscotch Curls to Sour Cream Jumbles and now Snackable… read more

The history of to-go container art

May 17, 2022 by
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Over the last two years, it seems as though I have eaten more takeout orders than I did in all pre-COVID years combined. So many of us were eating to-go orders that restaurants ran out of containers and had to scramble to find something in which to put their food. One Mexican restaurant near me went through four different types… read more

June 2022 Great Big Cookbook Club Summary

May 17, 2022 by
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As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around the interwebs and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  We want to get this information out to you so you can prepare… read more

Guild of Food Writers announces 25th Anniversary Awards finalists

May 16, 2022 by
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The UK Guild of Food Writers has published the list of finalists for its 25th anniversary annual Awards. The winners will be announced at an in-person event at London's Royal Institution on Wednesday, 22 June 2022. Below is a selection of the finalist categories and nominees. There is a fair amount of overlap between this list and the Fortnum and… read more

Food news antipasto

May 15, 2022 by
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Mario Batali's trial for sexual misconduct wrapped up this week in Boston, with a jury issuing a not guilty verdict. The charges stemmed after a woman accused Batali of forcibly kissing and groping her at a Boston bar in 2017. Batali still faces a civil trial in the matter, but he will not face any jail time. Will the former… read more

The Giveaway Roundup

May 14, 2022 by
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All of our current giveaways are now on one convenient roundup which will be continually updated! If you are having any difficulties with entering our giveaways, please see our step-by-step help post. Giveaways are tagged by the countries the contests are open to. Bookmark the searches below for easy reference! To enter our contests click on the blue link beneath the… read more

This week: EYB Features, The Art of Eating prize, Fortnum & Mason Food Awards; recipes, giveaways and EYBD Previews

May 13, 2022 by
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Last week, Jane announced that the search of your own Notes feature was live. Be sure to visit this post to learn more: Search your own Notes. This week we want to remind our members about our Bookmarklet feature. Whenever you see a recipe on a food website that you like the look of, you can add it to your… read more

Atsuko Ikeda – Author Quick Bites & Cookbook Set Giveaway

May 12, 2022 by
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Enter our US/CA/UK giveaway to win one of two sets of the following three titles by Atsuko Ikeda: Otsumami: Japanese Small Bites & Appetizers; Atsuko's Japanese Kitchen: Home-Cooked Comfort Food Made Simple; and Sushi Made Simple: From Classic Wraps and Rolls to Modern Bowls and Burgers. Many times, I have shared my love of Japanese cuisine and culture. When Atsuko… read more

Fortnum & Mason Food Awards 2022

May 12, 2022 by
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The Fortnum & Mason Food Awards celebrate their tenth anniversary highlighting the best in food and drink writing and broadcasting in the UK. In a blurb on the awards home page, F&M CEO Tom Athron's noted the milestone by saying "In 2022 we celebrate ten years of discovering and championing the achievements of the UK’s writers, editors, publishers, photographers and… read more

The Art of Eating Prize for 2022

May 11, 2022 by
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The Art of Eating magazine first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr. After three decades in print, it transformed into a digital-only, advertising-free magazine with subscribers and contributors around the world. The magazine is about the best food and wine – what it is, how it is produced, and where to find it… read more

Explore the sweet-sour punch of tamarind

May 10, 2022 by
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I first discovered tamarind while searching for pad Thai recipes years ago. Once I had purchased a brick of it, I explored other recipes that used this tropical fruit, finding that it was used in a host of cultures in both sweet and savory applications. When I saw that Food and Wine's Lara Lee recently posted a comprehensive guide to… read more

Your Daily Veg Cookbook Giveaway

May 10, 2022 by
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Enter our worldwide giveaway to win one of three copies of Your Daily Veg: Modern, Fuss-Free Vegetarian Food by Joe Woodhouse. Your Daily Veg: Modern, Fuss-Free Vegetarian Food by Joe Woodhouse (husband of Olia Hercules) celebrates everyday vegetables in a fresh, stunningly gorgeous and modern way. Chapters focus either on one core vegetable or a group of similar vegetables, celebrating seasonality and… read more

Food news antipasto

May 9, 2022 by
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For those worried that we are living in a dystopian future straight out of a sci-fi novel, here is something to add to your concern: a team of scientists has created a robot that can taste. The device, which is "trained to taste a dish’s saltiness and the myriad of ingredients at different stages of chewing," aims to help chefs… read more

When you lose a favorite recipe

May 7, 2022 by
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Have you ever had a terrific recipe that you absolutely adored but that you somehow managed to lose? That is the scenario I found myself in this evening. I was tasked with making a salad for a potluck and my thoughts immediately turned to a raspberry walnut salad dressing I discovered over twenty years ago and which I have made… read more

Search your own Notes

May 6, 2022 by
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Members have been asking for a way to search their Notes and we have now added this feature to the site. Now you can easily access your own Notes under the My Bookshelf tab (My Notes). And once there you can search your Notes and if you wish you can print them out and store those notes in the cookbook.… read more

The last two weeks: Adding books to your Bookshelf, Food Season is back at The British Library and more

May 6, 2022 by
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For our new members, we want to review adding books to your Bookshelf. A member asked recently why the US edition of a UK book was not listed in the Library. It was but was linked to the edition we indexed. Here's an example of how it works: Claudia Roden’s Mediterranean: Treasured Recipes from a Lifetime of Travel is the US… read more

An evening with Yotam Ottolenghi

May 5, 2022 by
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During his US tour Yotam Ottolenghi came to Minneapolis, and since it was so close to me and I am a huge fan of his cookbooks, I booked a ticket to listen to his talk. Although I had hoped to go in person, a sore throat (that is probably just allergies although I played it safe) made me switch to… read more

Fine Cooking’s last issue

May 4, 2022 by
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Even though I knew the end was coming (I wrote about Meredith Corp.'s acquisition of Fine Cooking in October 2020), it was still a sad day when I received a postcard in the mail a couple of weeks ago announcing that Fine Cooking Magazine was no longer going to be published. As the magazine continued to hit my mailbox for… read more
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