Avoid slow cooker mistakes

November 30, 2014 by
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Slow cookers are a godsend to the busy cook. They're so useful that even Grant Achatz of Alinea & Next uses them in his restaurant. As good as they are, slow cookers can't do everything well, and indexed blog The Kitchn provides advice on how to avoid common mistakes when using your slow cooker. One thing the slow cooker isn't… read more

Carrots 101

November 29, 2014 by
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Carrots are staples for any cook: they are inexpensive, plentiful and oh so versatile. Most of us take them for granted because they can be found everywhere, at any time of year. But did you know they were first grown in Afghanistan? Carrot facts are the focus of a Food Republic article on the root vegetable. Besides the origin of… read more

Add some color to your cocktails

November 28, 2014 by
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We are heading into the holiday party season, and you can bet that many of the parties will feature cocktails. While many classic cocktails are delicious, some of them are very drab: various shades of brown or nearly clear. Some of the most brightly colored cocktails are pretty yet far too sweet. Lucky for us the EYB Library contains many… read more

Featured Cookbooks & Recipes

November 28, 2014 by
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Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites. As a member, you can also add your own… read more

The intriguing history behind Thanksgiving food

November 27, 2014 by
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As people in the U.S. sit down to enjoy another holiday meal, they may not think about how traditional Thanksgiving dishes became tradition in the first place. Someone is, however, and is sharing the fascinating history behind ubiquitous food served at this time of year. Most Americans know the legend of the sharing between Native Americans and Pilgrims that inspires… read more

Bleak year for olive oil producers

November 26, 2014 by
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If you're a fan of good olive oil, prepare to pay more next year for what is quickly becoming a precious commodity. 2014 is being called "The Black Year of Italian Olive Oil," as the olive harvest throughout much of Italy down a sizeable 35% from last year. Spain's production is also down an estimated 20%. Even California's olive oil output has been affected by the lingering… read more

Load up for leftovers

November 25, 2014 by
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Cooks in the U.S. are in the midst of Thanksgiving meal preparations, and Twitter feeds are stuffed to the gills with holiday recipe ideas. We expect that most of you have already nailed down your menu, so we thought we'd give you a head start on what to do with the leftovers you'll be facing on Friday. These ideas may… read more

Glass class

November 25, 2014 by
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If you're like most of us living in the U.S., this week you're currently scrambling with shopping lists and cleaning and agonizing over the weather forecast (which, at least on the East coast of North America, is dire) in preparation for the Thanksgiving holiday. If you're like me, one of the last things on your mind is the wine.  For… read more

November cookbook roundup

November 24, 2014 by
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Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona provide similar reviews for new Canada, U.K., Australia, and New Zealand releases. US It must be November, because all those high-end coffee table books… read more

Catalogs, gadgets, and apps

November 23, 2014 by
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As the holidays approach, one thing is almost guaranteed--a glut of catalogs in your mailbox. No sooner are the Halloween decorations down than the Christmas sales promotions begin (whether you like it or not). Even if your kitchen is very well stocked, there is a certain allure to the stunning images of beautiful serving vessels, cookware, and gadgets. In addition… read more

Carve out some time to sharpen your knives

November 22, 2014 by
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Thanksgiving meal plans are coming into focus and you've probably starting a few make-ahead items. When the big day arrives, you'll have more work, up to and including the turkey carving. But before you dice the first onion, there is one important task to complete: sharpening your knives. Whether it means a trip to the kitchen store to let the… read more

It’s hard to let go

November 21, 2014 by
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It's a sin that most cooks are guilty of committing - buying an unusual herb or spice, using it once (if at all), then leaving it in the spice drawer or cabinet, neglected. A recent study by kitchen electronics company Kenwood shines some light on just how much this happens, at least in Britain. It turns out that Brits keep… read more

Featured Cookbooks & Recipes

November 20, 2014 by
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Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab. Adding online recipes to your EYB Bookshelf is a really great way to expand… read more

Cherished NYC cookbook store struggles to find new space

November 20, 2014 by
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Independent cookbook shops the world over are finding it difficult to keep the doors open. Grub Street New York reports on the latest casualty,  an iconic Greenwich Village cookbook store. Bonnie Slotnick Cookbooks has occupied the same tiny, charming location since 2000, but it will be forced to close if owner Bonnie Slotnick can't find a new home for the store before… read more

Talking turkey

November 19, 2014 by
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The countdown to U.S. Thanksgiving is well under way. Since turkey will be gracing close to 90% of American tables next Thursday (approximately 46 million turkeys), we thought it would be nice to provide some links to the latest on brining and roasting your bird. If you had any questions on the former, Serious Eats offers a "quick and dirty"… read more

A beef between countries

November 18, 2014 by
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An outspoken French butcher is making waves in his home country by suggesting that English beef is superior to French beef. In a new documentary, Yves-Marie Le Bourdonnec, a well-known French butcher, insists that grass-fed British beef is the best in the world. "We have lost the notion in France of what a good steak is. In fact, we simply don't… read more

Buy 1 EYB Gift Voucher and Get 1 Free

November 18, 2014 by
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Our Gift to You - Limited time offer only - expires Dec 18th We want to make your holiday shopping as easy as possible - and what could be simpler than one click on the link below? For that you will get two gift certificates for the price of one. So not only is your shopping easier but also a… read more

Straight outta Brooklyn…

November 18, 2014 by
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A while back I noticed a new adjective creeping into my cookbook reviews.  "The latest Brooklyn bakery book".  "Yet another Brooklyn bistro book". "Another hip Brooklyn-based title from [X] Press."  So - just for fun - I thought I'd map out just a few of the little retail establishments from this tiny, influential corner of the world that are gracing… read more

You’ll go nuts for this tip

November 17, 2014 by
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This is the time of year where many of us are deep into our holiday meal planning. The most organized cooks are making lists and setting schedules. Over at indexed blog Serious Eats, J. Kenji López-Alt has discovered a way to shave a chunk of time off our packed to-do lists. He's mastered a quick and easy method for toasting nuts. Toasting nuts… read more

Worrying news for chocolate lovers

November 16, 2014 by
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Chocolate lovers, brace yourselves. The world's chocolate supply can't keep up with demand, according to several chocolate producers including Mars, Inc. and Barry Callebaut. This "chocolate deficit" - in which consumers eat more chocolate than is produced in a year - is growing and shows no sign of abating. The reasons for the deficit are two-fold. First, bad weather and… read more

Get out your bundt pans

November 15, 2014 by
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Today is National Bundt Day in the United States. Although cakes baked in ring shapes have been around for centuries, Bundt cakes got a boost after Minnesota-based cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing the pans from cast aluminum. The pan was nearly a flop until 1966, when the "Tunnel of Fudge" cake, baked in a… read more

Tips to spotting bad recipes

November 14, 2014 by
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Finding recipes online is easy, but ensuring that they are great isn't always as simple. Of course the EYB Library is full of well-tested recipes from trusted sources, but occasionally you may stumble across a recipe whose provenance isn't well known. For these recipes, Epicurious (through Yahoo! Food) has provided a list of five signs that indicate a recipe won't work.… read more

Peek inside Prune

November 13, 2014 by
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Gabrielle Hamilton's new cookbook stands apart, as we've previously discussed. We're excited to announce that we've scored an excerpt from Prune to share with EYB Members, plus you can enter our contest for your chance to win a copy! And don't forget to check Hamilton's tour dates for the book in our events calendar. The excerpt below (click on the photo to view… read more

Cookbook giveaway – Prune

November 13, 2014 by
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Gabrielle Hamilton's new cookbook, Prune, is generating plenty of buzz for its deviation from the chef cookbook archetype. A few days ago we reported on the unique style of the cookbook, and we just received a sneak peek inside the cover. We're delighted to offer one copy of Prune to EYB Members. Click on the contest below to view all… read more

Featured Cookbooks & Recipes

November 13, 2014 by
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At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time. Below you'll find this week's recommendations from the EYB team.… read more
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