Get the most out of your farmers’ market

May 31, 2014 by
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Some locales enjoy year-round farmers' markets, but even in those fortunate places, spring makes the market come alive. This flourish can lead to feeling overwhelmed by the copious amounts of fresh produce at the market, so Russ Parsons of the LA Times offers some good advice on how to get the most out of your visit. The first piece of… read more

Why do we read cookbooks?

May 30, 2014 by
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When recipes are available on the internet with just a few clicks and we're all rushing about trying to accomplish a never-ending list of tasks, why do so many of us still enjoy sitting down with a cookbook and leafing through its pages? Cynthia D. Bertelsen attempts to answer this question. EYB Members can probably relate to this quote from… read more

Rhubarb ready

May 29, 2014 by
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Spring farmer's markets in the north can be sparsely-endowed affairs, especially after a brutal winter like the previous one. A reliable staple that can always be found at the market, however, is rhubarb. The bright red stalks and gigantic green leaves usher in a season of pies, crisps and other treats from this tart vegetable that is mostly treated like… read more

Featured Cookbooks & Recipes

May 29, 2014 by
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Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! All free accounts have recently been upgraded, so everyone can now add an unlimited number of online recipes and blogs to their Bookshelf. With… read more

May cookbook roundup

May 28, 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 The summer cookbooks are pouring in!  Maybe it's my imagination, but… read more

Cookbook giveaway – Fried & True

May 28, 2014 by
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Lee Brian Schrager, creator of the South Beach and New York City Wine Festivals, and Adeena Sussman, who has co-authored several cookbooks including many with Food Network host Ellie Krieger, join forces to discover the best regional fried chicken recipes in their new cookbook, Fried & True. You can read about the "Cluck Team," as the authors refer to themselves (along with photographer Evan Sung),… read more

The “Cluck Team” on fried chicken

May 28, 2014 by
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Fried chicken: whether you love it extra-crispy or cold on a picnic, you're sure to find your favorite style of this iconic American food in Lee Brian Schrager and Adeena Sussman's new cookbook, Fried & True.  This cookbook takes us on a journey to find the best regional fried chicken and side dish recipes. Mr. Schrager is the founder of the South… read more

Behind the scenes from an Ottolenghi photo shoot

May 27, 2014 by
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Ottolenghi fans are eagerly anticipating the release of his next cookbook, Plenty More, a technique-focused book set to hit bookstores in September (UK) and October (US). For those who can't wait that long, The Happy Foodie takes us behind the scenes of the photo shoot  for the book. Not only do we get to see a few raw photos and a video… read more

Impulse buys!

May 27, 2014 by
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Just the other day I was reminiscing with friends about what it felt like to shop for The Perfect Thing - that feeling of exhilaration and delight! the thrill of the hunt!  It was reminiscing because as I've gotten older, The Perfect Thing has gotten a little less important to me, supplanted by The Best Value.  There are whole categories… read more

Gluten sensitivity may be a carb sensitivity instead

May 26, 2014 by
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Gluten-free diets are all the rage, with many people reporting improvements in their health after ditching wheat and other gluten-containing foods like barley and rye. Many people assumed, and doctors believed, they had a sensitivity to gluten not unlike those who suffer from celiac disease. But new research indicates that gluten may not be the bad guy for everyone. NPR's… read more

The transformation of the American table

May 25, 2014 by
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There is no doubt that the way Americans eat was utterly transformed in the last half of the 20th century. This transformation occurred, to a lesser but significant extent, in other postmodern industrial countries following World War II. The Smithsonian's American History Museum in Washington, DC, explores this metamorphosis in its exhibit FOOD: Transforming the American Table 1950-2000. While the… read more

Practice cookbook voyeurism

May 24, 2014 by
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When you are at the grocery store, do you ever peek into the cart next to yours to see what others are purchasing? Have you gone to a realtor's open house in your neighborhood just to have a look inside? Then you probably wonder what other EYB members' cookbook collections look like. Lucky for you we've made it easy for… read more

Orangette pens a memoir

May 23, 2014 by
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Molly Wizenberg's popular blog Orangette, and her first book, My Homemade Life, are both indexed on EYB and can be found on many EYB members' Bookshelves. Molly has just published a second book, Delancey, a memoir that chronicles the opening of the restaurant she co-owns with her husband Brandon, and how that stressful time triggered the first crisis of her young marriage. The book features… read more

Cookbook giveaway – Delancey

May 23, 2014 by
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Molly Wizenberg's popular blog Orangette is a favorite of many EYB members. Her first book, A Homemade Life, also graces plenty of EYB Bookshelves. Now Molly has a new book, Delancey, which is a autobiographical work that chronicles the opening of the restaurant she co-owns with her husband, and the stress that opening had on her marriage. We're delighted to offer two copies of… read more

Featured Cookbooks & Recipes

May 22, 2014 by
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Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! All free accounts have recently been upgraded, so everyone can now add an unlimited number of online recipes and blogs to their Bookshelf. With… read more

Drink your vegetables

May 22, 2014 by
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Many busy people turn to fruit juice as a time-saving way of getting part of their daily five servings of fruit and vegetables. However, fruit juice can be high in sugars--even higher than some sugary foods like doughnuts! Vegetable juice, on the other hand, is "lower in sugar than fruit, which means freshly made vegetable juice is lower in calories than fruit… read more

Ladies and gentlemen, start your grills

May 21, 2014 by
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The official Memorial Day holiday in the U.S. also marks the unofficial start of summer, and by extension, grilling season. Food websites are ablaze (groan) with grilling and barbecue recipes. Serious Eats gives the lowdown on how to make great kebabs and Saveur features a Memorial Day backyard cookout menu. Food52 shows you how to master your grill, and the L.A. Times  explains… read more

The best way to organize your life (well, at least your recipes)

May 20, 2014 by
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Eat Your Books has already saved members from spending countless hours scouring the internet for recipes. Thanks to the carefully curated selection of online recipes in the EYB Library, which is unlike any other online recipe resource, you don't have to flounder around in a sea of dodgy websites hoping for the best. Now the great services offered with free… read more

Wanderers

May 20, 2014 by
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Eat.  Travel.  Write a cookbook.  It's not a common formula in these tight-belted days, but every once in a while some intrepid spirit pulls it off.  Some come by it through mixed heritage, like Tessa Kiros of Falling Cloudberries or Exotic Table's Aliya LeeKong, some by happenstance.  But all have culinary adventures and the urge to chronicle them. When I see these… read more

The love child of kale and Brussels sprouts

May 19, 2014 by
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What happens when two of the most popular vegetables in the U.S. get together? The answer can be found in Kalette, a new product developed by Tozer Seeds, a British vegetable breeding company. While you may think that Tozer was capitalizing on the current popularity of both brassicas, Kalette has actually been in the works for over 15 years. (It's… read more

Last minute desserts

May 18, 2014 by
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Does this situation sound familiar to any EYB members? You are invited on the spur of the moment to a friend's or neighbor's house for dinner. The host already has the meal planned--except for dessert. Naturally, you volunteer to bring something, but the dinner is only an hour away. Panic sets in as you run through the options in your… read more

Why we love smoke

May 17, 2014 by
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The days are getting longer and the sun is warming up the Northern Hemisphere, which means that it's grilling season. The smell of a backyard barbecue makes our stomachs rumble in anticipation of a burger, steak or even grilled vegetables. But why are we so drawn to this primitive cooking method? Jim Shahin of The Washington Post sets out to… read more

Cookbook store profile – Scrumptious Reads

May 16, 2014 by
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It's time for another installment in the EYB series highlighting independent cookbook stores. Discover (or get reacquainted with) a store near your home - or plan a new target destination when you travel. To keep this feature vital, we're asking our members to help us. We already know of many great stores, (you can view the full list here), but… read more

Featured Cookbooks & Recipes

May 15, 2014 by
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Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! All free accounts have recently been upgraded, so everyone can now add an unlimited number of online recipes and blogs to their Bookshelf.… read more

When is the best time to add salt?

May 15, 2014 by
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Watch almost any cooking show or chef's demonstration and you are likely to hear an admonition to season in stages - that is, you should use salt throughout the cooking process instead of just adding salt at the end. Kenji López-Alt of Serious Eats decided to put this theory to the test, cooking a complex recipe in two different ways. He… read more
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