Fuchsia Dunlop’s favorites

EYB Members love Fuchsia Dunlop. Every one of her cookbooks has garnered at least a 4-star rating in the EYB Library. Her most recent cookbook, Every Grain of Rice, earned a prestigious James Beard Foundation Award in 2014, and her memoir, Shark's Fin and Sichuan Pepper, has received rave reviews. If you've ever wondered which resources this great author turns… read more

Featured Cookbooks & Recipes

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

Reworking Southern classics for healthier eating

Virginia Willis is not only an authority on Southern cooking, a French-trained chef, and a veteran cookbook author; she is also a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the… read more

Cookbook giveaway – Lighten Up Y’all

Do you love Southern food but are trying to eat healthier? Southern food expert and French-trained chef Virginia Willis has come to your rescue with Lighten Up Y'all, a collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free. If this concept piques your curiousity, Virginia has provided us with two recipes from her… read more

The fruit, the whole fruit, and nothing but the fruit

Citrus brightens up many savory and sweet recipes. Usually the recipes call for the zest or the juice (sometimes both), and cooks are instructed to scrupulously avoid the bitter white pith. But using the whole fruit can be a revelation, says Sam Worley of Epicurious (via Yahoo! Food). When properly prepared, whole oranges, lemons and limes can add complex bittersweet… read more

A chance at a dream for $125 and 200 words

Do you ever dream about operating a quaint country inn, nestled in an area with breathtaking natural beauty? Do visions of baking charming pies and serving exquisite meals in a picturesque historic building dance through your head? Now you have a chance to fulfill your dreams for a pittance and a song: a Maine bed and breakfast owner is giving away her… read more

New York: 48 hours and approximately 12000 calories

So this weekend my 14-year-old and I took a long-anticipated trip to Manhattan.  I prepared my usual database of places to eat, and was mildly dismayed to realize that, between old favorites and new must-try's, I had put down 17 restaurants for 5 meals.  This, of course, would not do. I started out fabric-hunting in Little India, where I stopped… read more

Domenica Marchetti takes on biscotti

Domenica Marchetti is a food writer, recipe developer, and cooking teacher who specializes in Italian cooking. Marchetti has written several cookbooks and her food articles have appeared in many newspapers and magazines. With her latest cookbook, Ciao Biscotti, she turns her sights to baking. The cookbook is a collection of 44 authentic biscotti recipes, both savory and sweet. (Enter our contest… read more

Cookbook giveaway – Ciao Biscotti

Cookbook author Domenica Marchetti is known for her cookbooks on seasonal Italian home cooking. Now she is turning her talents to the baking sphere with the publication of Ciao Biscotti. (Learn more about the book in our interview with Marchetti.) Ciao Biscotti  offers 44 recipes for biscotti both savory and sweet. We're delighted to offer three copies of the cookbook… read more

No more secret recipe

As we've discussed previously, some people share their "secret" recipes but others like to hold on to them. Bakery owners have obvious reasons to fall into the latter camp. So you can imagine the dismay when a San Francisco-area baker discovered that someone broke into his bakery and stole his recipe binders. Ry Stephen, a 28-year-old pastry chef, recently opened… read more

Out of print but not out of mind

Cookbooks generally have short publication lives. Outside of big name classics like Joy of Cooking, most cookbooks generally only get a printing or two and then it's on to the "next big thing." Since it's difficult to judge which cookbooks will become go-to volumes in our libraries, we might pass on books only to find out later that they deserve… read more

The Southern pantry is both exotic and familiar

As we reported in the IACP cookbook award announcement, US Southern cooking is riding a wave of popularity, as Heritage by Sean Brock has been nominated for several IACP awards, and three of the four books in the American category feature Southern cooking (Heritage, Down South and The B.T.C. Old-Fashioned Grocery Cookbook). The Southern pantry includes many unusual ingredients. If… read more

Versatile Madeira makes a comeback

Madeira is working its way back into the limelight. Once wildly popular on both sides of the Atlantic, it fell out of favor. However, The Wall Street Journal reports that sales of the Portugese wine have been steadily increasing. According to the Madeira Wine Institute, US sales of the wine "have jumped from $1.23 million to $2.13 million over the last four… read more

Featured Cookbooks & Recipes

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

IACP announces cookbook award finalists

The IACP announced the list of finalists for its prestigious cookbook awards on Wednesday. While everyone was surprised in 2014 by the self-published Stone Edge Farm Cookbook taking top honors, don't expect any similar shocks this year. Most of the nominees are well-established authors and chefs, and the only self-published book on the list is in the Food Matters category. Competition is fierce… read more

The science behind Indian food’s appeal

Everyone knows that Indian food, with its widely variable and uniquely spiced recipes, is delicious. The Washington Post reports that scientists now have a better understanding of its unique appeal. Researchers at the Indian Institute for Technology analyzed thousands of recipes from a popular Indian food website. They looked at how often the component ingredients of various dishes shared flavor compounds. After analyzing over… read more

Iced, hot, pure, and dirty

We might take it for granted, but water is one of the most important tools in the cook's arsenal. It's far more than just another liquid ingredient - and of course it isn't always liquid. Ice has many uses in the kitchen, and Epicurious takes a look at how ice + water can make you a better cook. From shocking… read more

Round the world and back again

Every once in a while, after a long drought, we get a spate of internationally-flavored cookbooks to enjoy.  In fact, I'm starting to wonder if February/March might be an ideal time for publishers to release these books - halfway between the holiday rush of big-name books and the May onslaught of grills and cocktails. We've had a seemingly endless parade… read more

Reducing food waste

Food waste is a problem in developed countries. In the U.S. alone, approximately 35 million tons of food gets discarded each year, with 40% of the total going to the trash before the food even hits the plate. While the situation is discouraging, there is a bit of good news. The problem has inspired college students to take action, according… read more

Celebrate National Peanut Butter Day

Today is National Peanut Butter Day in the U.S. Yes, we have a "day" for almost every food known to mankind, but this one is especially fun because, well, it's peanut butter. From fond memories of childhood lunches to being the secret ingredient in a chili recipe, peanut butter holds a special place in our hearts. It's a pantry staple… read more
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