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

The great holiday meal debates

November 12, 2014 by
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In a recent Epicurious article, the writer opines that it doesn't matter what you put in your stuffing. Rather, she instructs that whatever flavoring agents you choose, you should put in more than you think you need to avoid a bland dish. That being said, the author notes that friendships are formed and "families torn asunder by painful debates over what ingredients belong in… read more

In a word: Chefs

November 11, 2014 by
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You know the cookbook season is in full swing when the coffee-table books start arriving (ker-THUNK on the porch!). The spines are the first thing you notice, stark and black, with a single word emblazoned across darkness. MALLMANN, they say.  BROCK.  And DABBOUS. This is only a little different from books of a few years ago, which typically featured restaurants… read more

You can find them in the club

November 11, 2014 by
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New varieties of apples hit the market with dizzying frequency. Which varieties you see in your grocery store may be heavily influenced by a new push to manage cultivars, as NPR's The Salt discusses. In the past, new apples came on the market from breeding programs led by universities or grower groups. These apples, bred for different characteristics like crunch,… read more

Redzepi bounces back after a rough year

November 10, 2014 by
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For three years, René Redzepi's Noma topped the rankings of the world's best restaurants. But 2013 was "an avalanche of disaster," according to Redzepi. Sixty Noma diners contracted norovirus from tainted mussels, Noma lost its number one spot to Spain's El Celler de Can Roca, and the restaurant's investment structure was changed. But instead of being discouraged by these challenges,… read more

Get better bread when you make it ahead

November 9, 2014 by
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Donna Currie is an author and food writer for Serious Eats, Whisk Magazine, and the Left Hand Valley Courier, and other food publications. She also has a blog, www.cookistry.com, where she writes about a variety of subjects from bread to corned beef to cocktails. She has just published her first cookbook, Make Ahead Bread. (Enter our contest for your chance… read more

Cookbook giveaway – Make Ahead Bread

November 9, 2014 by
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Donna Currie always knew she would write a book. At first she thought it would be a fantasy novel, but luckily for us she turned to writing about food. Her cookbook Make Ahead Bread provides time-stressed bakers with an easier method for making fresh bread, rolls, and baked goods. You can learn more about how making bread ahead is not… read more

The surprising history of culinary trends

November 8, 2014 by
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  Did you know that maple syrup was promoted as an alternative sweetener decades before high-fructose corn syrup was even invented? Or that "Meatless Mondays" date back 100 years? A new video series out Tuesday from American Food Roots explores these and more fascinating culinary insights. The series focuses on "profiling the food of World War I and the lasting… read more

Cal Peternell’s guide to the kitchen

November 7, 2014 by
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Cal Peternell might not yet be a celebrity, but the restaurant where he's a chef is certainly well-known: the legendary Chez Panisse. Chef Peternell has just released a cookbook, Twelve Recipes, inspired not by the restaurant but by his oldest son leaving for college. Peternell realized that, although he regularly made dinners for his family, he'd never taught them the… read more
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