Economist sticks in the throat of the food world

April 12, 2012 by
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  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

April 12, 2012 by
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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

April 11, 2012 by
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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

April 11, 2012 by
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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

April 10, 2012 by
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  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

April 10, 2012 by
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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

April 10, 2012 by
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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

April 10, 2012 by
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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

April 9, 2012 by
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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

April 8, 2012 by
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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

April 6, 2012 by
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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

April 5, 2012 by
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 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

April 4, 2012 by
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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

April 4, 2012 by
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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)

April 3, 2012 by
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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

April 2, 2012 by
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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?

April 2, 2012 by
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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

April 1, 2012 by
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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

New Season Cookbooks Preview 2012

March 31, 2012 by
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As the seasons change it's high time for a peek ahead to the cookbooks coming round the corner, including a veritable parade of big titles. These are some of ones Susie has spotted that are coming out shortly in North America, the UK and Australia, including a few interesting non-cookbooks. North America Ripe: A Cook in the Orchard by Nigel… read more

Are food blogs over?

March 30, 2012 by
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Adam Roberts, over at The Amateur Gourmet (@amateurgourmet), has been a successful and popular food blogger since 2004 and has experienced first-hand the explosion of food blogs over the internet. He has just published a thoughtful piece of whether food blogs are passé. As he comments, "Food blogs couldn't be huger; everyone with a camera and a soft palate has one."… read more

Two seasonal recipes — one for spring and one for fall

March 30, 2012 by
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Food is truly international and we're very proud of our global website - not only do we get to savor all varieties of flavors but, more importantly, we get to enjoy and share the varied experiences of our members. Posting seasonal recipes gives us a chance to highlight this diversity. After all, everyone's experiencing a change in scenery this month,… read more

Favorite kitchen gadgets

March 29, 2012 by
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For those of us who love to cook, accumulating fun - but maybe not essential - kitchen gadgets can be a real thrill. The cooks over at Food 52 have assembled a list of the gadgets that give them a warm feeling of satisfaction every time they use them. And, really, who among us has not enjoyed occasionally pulverizing nuts… read more

Pillsbury Bake-Off winner – Pumpkin Ravioli

March 28, 2012 by
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  Pumpkin Ravioli with Salted Caramel Whipped Cream won the million dollar prize at the Pillsbury Bake-off this month. It's a dessert using crescent dough, cream cheese, canned pumpkin, and caramel sauce. Other category winners included Sausage Pomodoro Brunch Bake (Breakfast & Brunches); Asparagus, Artichoke, and Red Pepper Pizza (Appetizers); and Chicken Empanada Cones (Dinner Made Easy). Check out all the recipes… read more

Does chocolate help keep you lean?

March 27, 2012 by
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Over at Salt they're discussing some recent good news for chocolate lovers - new research that shows that eating chocolate regularly may help keep you thinner. Why? It's possible that due to special compounds in the chocolate, the fat in chocolate may leave our bodies before being absorbed. No one is yet arguing for an all-chocolate diet, but eating a… read more

Lemon meringue cake

March 26, 2012 by
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Nigella Lawson's recipe for Lemon Meringue Cake (courtesy of the recipe website Cookstr) struck us as the perfect springtime dessert option. Easier than its namesake pie, it's just as delicious. In fact, to use her words,  "...the layers of cake, with their crisp-carapaced squashy-bellied meringue topping sandwiched with tart lemon curd and softly whipped cream are so much better than… read more
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