Edible wildflowers

We couldn't resist the chance to highlight flowers for the weekend. It's spring here in the northern hemisphere and we wanted to challenge our readers to think about using edible flowers in their cooking - and for our readers in Australia and New Zealand, we thought you wouldn't mind some beautiful inspiration. Our friends at the Kitchn pointed us to… read more

Steak scam – that isn’t Kobe beef you’re eating

Forbes Magazine is running a two-part expose on the latest food scam - selling high-priced steaks and meat for even higher prices by labeling them "Kobe." The label "Kobe" became synonymous with high quality beef after numerous reports about a Japanese beef cow, grown in a small herd, that is intensively nurtured to provide the tenderest meat. And, in fact, in… read more

Economist sticks in the throat of the food world

  The food world is abuzz with negative reactions to the theories on food and eating out, put forward by Tyler Cowen in his new book 'An Economist Gets Lunch' and in an article in The Atlantic.  In addition to the buzz on discussion boards there have been two negative reviews of the book in the New York Times "Reading Mr.… read more

10 crazy tricks to speed up your cooking

While most of us thoroughly enjoy our time in the kitchen, there are still some kitchen tasks that are just plain mundane. Most cooks eventually learn how to quickly chop onions or peel an orange, but there are still some jobs that seem to defy speed. Even using a garlic press with unpeeled garlic cloves may seem fast, but cleaning… read more

It’s all competition, cleavage, nastiness

Mark Bittman, long time columnist for The New York Times and author of How to Cook Everything had a frank discussion recently with Ruth Reichl. The subject of Food TV came up and Bittman held nothing back. Besides commenting that "it's all competition, cleavage, nastiness" he added that no one could even learn how to scramble an egg from the… read more

A list for dreaming and a list for practical use

For today's blog we were torn between dreaming of traveling to the best outdoor farmer's markets or presenting some practical advice on how to best store your food items. Taking the easy way out, we decided to do both. First up is National Geographic's list of the top 10 outdoor food markets (thanks to The Kitchn for pointing us in this… read more

A peek into America’s Test Kitchen

  Dianne Jacob of the Will Write for Food blog interviews Doc Willoughby, Executive Editor of the Cook's Illustrated and Cook's Country magazines.  He explains how they test recipes (over and over and over) and shares his thoughts on free recipes.  And you can calculate how much they earn from their websites - it's stunning! read more

Read this post! Bossy cookbook titles

Every once in a while you come face to face with your own subtle biases.  When I'm reviewing, I hunt hard for them...I figure that to be aware of a bias is a big step towards neutralizing it.  But the one I discovered this week was a new one. It arose when restaurateur Zakary Pelaccio's book crossed my desk.  "Eat… read more

Advice for future food writers

In Cooking From Every Angle, Advice for Future Food Writers, Food 52's Amanda Hesser gives indepth and realistic advice to anyone looking to make a career in food writing. Of particular interest is that she notes how much her advice has changed from just a few years ago. Besides the explosion of food writing online (blogs, etc.) there is also… read more

10 favorite Italian cookbooks & Why Craig Claiborne Matters

Today we celebrate food writing at its best. Our first example comes from Serious Eats, with a look at their 10 Italian Cookbooks We Love. Each member of the Serious Eats staff has contributed a suggested book (or books in some cases), and while some of the authors may be expected (Hazan, Batalli), there are some real undercover gems here… read more

An edible cookbook – read it, cook from it, eat it

The German design firm, Korefe, has generated a lot of buzz in the food world with the first edible cookbook. The book is made of pasta sheets that have a lasagna recipe directly printed on them. The pages go into a baking dish, are slathered with cheese and tomato sauce, and then popped into the oven. While perhaps solving the cookbook… read more

55 Peanut Butter & Jelly recipes

For a comfort food that almost everyone loves, it's rare to see peanut butter and jelly used apart from the basic sandwich. However, this collection of recipes from Buzz certainly challenges the concept that PB&J should be limited. Soufflé, Monkey Bread, Baklava, Flautas, Tiramisu, Chicken Wings, Soup, Fries, Hot Dogs -- let your imagination go wild! read more

Anthony Bourdain is much more than just a not so pretty face

Like him or loathe him, Anthony Bourdain is one of the most fascinating figures in the food world today. After exposing the "seamy underbelly" of a commercial kitchen in Food Confidential, he moved on to traveling the world and introducing lesser-known food and cultures. But he has taken on other personas, including being the voice that punctures the adoring fan… read more

Fusion recipes for Passover and Easter

 Many of our favorite sites have inviting recipes for Easter and Passover. Just to single out a couple, The New York Times has a  wonderful collection of Passover recipes and, for Easter, Food 52 has a dream dinner that begins with two of our favorite vegetables, artichokes followed by asparagus. Given the bounty of recipes available, we thought we'd take just… read more

IACP Cookbook Award Winners

This week at the IACP Awards in New York, Jane had the great honor of presenting the Eat Your Books General Cookbook Award to Molly Stevens.  Not only is Molly a wonderful cookbook author, she has been an EYB member and supporter for a long time. We were delighted that she also won the Single Subject Award - she was bemused… read more

The best and worst grocery stores

As reported by ABC News, Consumer Reports just published an indepth report on the best and worst supermarkets. Among some of their more interesting findings: most shoppers do not shop exclusively at just one store; store brands are as popular as brand names; and, to save money, always enter the store from the left side. And the most liked? Wegman's, Trader… read more

IACP expands its awards to infinity and beyond (or at least the new media)

The International Association of Culinary Professionals (IACP) has traditionally handed out annual cookbook awards, among the most prestigious in the industry. Additionally, they have honored great culinary writing with the Bert Greene Awards. This year, in a further outreach, they expanded their awards to include "New Media and Broadcast," a group containing online food blogs, websites, and culinary video and… read more

One animal books

It used to be that if you wanted to find that familiar diagram of a bovine, carved up with dotted lines into "rump," "loin," "plate," "brisket", you'd find yourself heading back to the Joy of Cooking, which was the last word in pretty much everything.  Nowadays, the Joy of Cooking--for all its many virtues--isn't the last word in anything, and primal-cut… read more

Have you ever wanted to create a cookbook?

The L.A. Times recently reviewed Cookbook Cafe - a do it yourself cookbook platform that allows anyone to become a cookbook author. And once you've created it, you can publish the cookbook at  Bakespace or on iTunes. According to the Times, "the platform allows users to create both a searchable and interactive e-book and an iPad app that works across… read more

Serious Eats’ most intriguing list of all

Our friends over at Serious Eats just posted an intriguing new list - Just Add x Foods That Taste Better on Their Own. As they describe it, "Here are seven of our favorite 'Just Add Water [Hamburger, Oil, etc]' foods that we actually  prefer to eat straight from the package with no modification." And just in case anyone doubts there is… read more
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