Irreverently delicious

May 9, 2015 by
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Adriano Zumbo is one of Australia's most celebrated patissiers. He began his apprenticeship at the age of 15 where his love affair with pastry flourished. It's this love affair, combined with his Parisian training at institutions that include l'Ecole Lenôtre, Bellouet and stagés at Pierre Hermé and Damiani, which has resulted in a sensibility as delicious as it is irreverent.… read more

Cookbook giveaway – The Zumbo Files

May 9, 2015 by
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For his third cookbook The Zumbo Files, top Sydney pastry chef Adriano Zumbo recreates some of the classic desserts we all grew up drooling over. In addition to providing his favourite recipes for these confections, he applies his Willy Wonka-esque genius to twist each classic into a contemporary incarnation that plays on the original recipe. You can learn more about… read more

Is congee poised to become the next ramen?

May 8, 2015 by
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If you aren't already familiar with congee, the staple porridge of many Asian countries, you should be, according to chefs who are elevating the humble dish to restaurant-worthy status. Congee is being reimagined as gourmet fare by innovative chefs like Mei Lin. Lin's souped-up congee featuring carnitas, scallion puree, hot sauce, peanuts and egg yolk helped earn her the title… read more

Balancing tradition with innovation

May 7, 2015 by
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Maureen Abood is a professional writer and food blogger whose work has appeared in The Washington Post, Saveur, The Chicago Tribune, and the Huffington Post, among others. In 2011 she started her award-winning blog Rose Water & Orange Blossoms, where she shares her stories, photos, and recipes featuring Lebanese cuisine. Maureen recently released her first cookbook named after the blog.… read more

Cookbook giveaway – Rose Water & Orange Blossoms

May 7, 2015 by
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The fresh and vibrant flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired her to launch her award-winning blog, Rose Water & Orange Blossoms. In the blog's namesake cookbook, Maureen explores her heritage through beloved Lebanese foods and chronicles her riffs on traditional cuisine. You can learn more about Maureen's inspiration in our author interview. We're… read more

Food writer Josh Ozersky dies at 47

May 6, 2015 by
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Food writer and founding editor of Grub Street Josh Ozersky died on May 4 in Chicago. He was in the city for the James Beard Foundation Awards ceremony which took place Monday evening. Ozersky served on the awards committee for the JBF. Known for his passionate and often snarky diatribes, Ozersky was a food writer for Esquire magazine and frequent contributor… read more

What’s not to love about empanadas?

May 5, 2015 by
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Sandra A. Gutierrez is a prolific food writer, with over 1,000 articles published to date. The former food editor for The Cary News, Sandra featured a weekly column covering various topics such as food history, ingredient-based cooking, ethnic and American cuisines, cookbook reviews, and cooking techniques. Although born in the US, Sandra grew up in Latin America, where she learned about many regional cuisines.… read more

Cookbook giveaway – Empanadas

May 5, 2015 by
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The latest cookbook from Latin American food expert Sandra A. Guiterrez features the world's most widely eaten hand-held pies: empanadas. Filled with a marvelous array of ingredients, empanads make a perfect snack, everyday meal, decadent dessert, or great party fare. (Read more about these delicious pies in our author interview with Sandra). Empanadas: The Hand-Held Pies of Latin America offers a collection of delicious… read more

How social media can make (or break) a cookbook

May 4, 2015 by
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Social media plays an increasingly larger role in our everyday lives as it continues to supplement and even replace news formats like newspaper, television, and radio. Not surprisingly, it has become a catalyst for new products, and no example illustrates the power of social media more than the case of the cookbook Eat. Nourish. Glow. The first book from nutritional… read more

Know your chili pastes

May 3, 2015 by
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Don't know the difference between naam prik pao and gochujang? That's okay, because indexed blog Food52 has constructed a primer to help you learn about the many varieties of chili paste.  They begin by dividing chili pastes into five broad categories: hot, fishy, spiced, fermented, and sweet(ish). Examples from various cuisines are provided to illustrate each category. The examples include… read more

Adventures in Turkish cooking

May 2, 2015 by
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Istanbul-born chef Somer Sivrioglu moved to Sydney when he was twenty-five. He now runs the extremely popular Efendy restaurant, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. He's sharing those traditions in his cookbook Anatolia, which reimagines Turkish cooking with recipes ranging from the great banquets of the Ottoman Empire to… read more

Cookbook giveaway – Anatolia

May 2, 2015 by
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Anatolia by Somer Sivrioglu is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the… read more

Featured Cookbooks & Recipes

May 2, 2015 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

Tips and tricks that fail to impress

May 1, 2015 by
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Cooks are always on the lookout for tips and tricks that make working in the kitchen easier. We've reported on tricks that have impressed us, like spanking pomegranates to release the arils and helpful tips on working with bacon. But sometimes "mind-blowing" kitchen hacks don't live up to their hype. Indexed blog The Kitchn reports on 12 tips that didn't… read more
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