Stock vs. broth

January 9, 2015 by
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Stock is a fundamental culinary building block. While it's been around for ages, there's been renewed interest in stock and its close relative broth, partly due to the Paleo trend, which relies on something called "bone broth" as a cornerstone of the diet. Julie Moskin of The New York Times reports on the explosion of bone broth drinks available at restaurants, including some… read more

How lifting the embargo might affect Cuban cuisine

January 8, 2015 by
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For over 50 years, the United States has imposed a fairly strict embargo on its close neighbor, Cuba. U.S. citizens are not able to easily travel to the country, and there are barriers to importing Cuban goods, including foods, rum, and of course cigars. Recent events have renewed hope for lifting the embargo. Blogger turned author Ana Sofia Peláez, who recently released The Cuban… read more

Inside the kitchen of Persiana’s author

January 7, 2015 by
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Sabrina Ghayour is a chef, food writer and host of regular London supper clubs specialising in Persian and Middle Eastern flavours. After losing her restaurant marketing job during the economic downturn, Ghayour turned to catering and, eventually, cookbook writing. Her first effort, Persiana, was the number two cookbook in the UK in 2014.  The Wall Street Journal recently interviewed Ghayour and asked… read more

Deciphering antique recipes

January 6, 2015 by
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Reading old recipes (or "receipts" as they are often called) is a fascinating glimpse into history. Sometimes the directions or terms are cryptic and leave you wondering what the writer was trying to say. Enter Alyssa Connell and Marissa Nicosia, the duo behind a project called "Cooking in the Archives." In the project, sponsored by a grant from the University… read more

New leaves turning all around

January 6, 2015 by
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For the last few days the thud of packages on the porch has subsided.  The fall cookbook surge is over, and the last Christmas stragglers have arrived (a bit too late for their intended recipients). The publishing offices have opened again, but it'll be a few days before the review copies start arriving again.  So I thought - just for… read more

How to store leafy herbs

January 5, 2015 by
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There are many different tips on the best way to store leafy herbs like basil, parsley, and cilantro. Julia Bainbridge of Yahoo! Food claims to have tried them all and found that the "bouquet" method is the best around. Using this method, you trim off the ends of the stems as you would fresh-cut flowers, put the herbs in a… read more

Veganuary is back

January 4, 2015 by
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You may have seen the term "Veganuary" popping up in your news feeds recently. The name was coined in 2013 by Matthew Glover and Jane Land, who wanted to highlight the terrible condition of many farmed animals as well as the impact that meat-eating has on people's health and the environment. They chose January because of the natural focus people… read more

Calorie counts on menus – yea or nay?

January 3, 2015 by
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A recent Associated Press-GfK poll found that a slight majority of Americans favored requiring calorie counts on restaurant menus. The results ranged from 52% to 56% approval depending on the type of restaurant in question. The larger numbers were for fast food restaurants at 56%, followed by 54% approving requirements for sit-down restaurants as well. The poll was conducted just… read more

Featured Cookbooks & Recipes

January 2, 2015 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 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 favorite online… read more

Me and my cookbooks – Georgeanne Brennan

January 2, 2015 by
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We're pleased to present another installment of the "Me and my cookbooks" series. Many EYB members have told us they enjoy meeting members and special guests through this feature. We'd love to introduce more people, so if you'd like to be featured, just email us at info@eatyourbooks.com. ---------------------------------------------------------------------- Georgeanne Brennan is an acclaimed food writer who also runs a vacation cooking… read more

Nutmeg’s sordid past

January 1, 2015 by
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Eggnog, spice cake, and the ubiquitous pumpkin spice latte share one of the holiday season's most familiar fragrances: nutmeg. Cooks and bakers alike enjoy the warm flavor it lends to food, but once you learn about its dark past, you might look at nutmeg a bit differently. In NPR's interview, you'll learn that the tale of the spice, according to… read more
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