When less is more

September 22, 2015 by
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It can be exhilarating to conquer a complex dish that takes a lot of time and features several ingredients. But some recipes can be sensational even though they use only a few ingredients. These dishes are among the most satisfying, and indexed blog Food52 recently compiled a list of their favorite recipes that have 3 ingredients or less.  Plenty of… read more

Jaques Pepin heading to the open seas

September 21, 2015 by
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If you have considered taking a food cruise, you may want to mark your calendar for November 1, 2016, when Jacques Pépin will be aboard Oceania Cruises' Marina for a tour of the Mediterranean. Pépin will "autograph cookbooks, schmooze with guests and lead a cooking demonstration during the trip from Venice to Rome." The cruise features special menus with items inspired by Pépin, who… read more

Using a variety of grains adds dimension to baked goods

September 20, 2015 by
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From rye to polenta, non-wheat flours have been used around the world, but now they are finding their way into Western-style bakeries. Chef Claire Ptak of London's Violet Cakes uses buckwheat, rye, polenta and other flours in her baked goods, and she encourages bakers to experiment. "Understand what you're using, and see what works," she says.  Rye flour, for instance,… read more

Personal narratives among cookbook trends

September 19, 2015 by
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Julie Bennett, vice president and editorial director at Ten Speed Press recently spoke with veteran food writer and editor Dianne Jacob to discuss the latest trends in cookbooks. Ten Speed Press publishes a disproportionate number of bestselling cookbooks for its size, and is set to release 70 new books this year.  Julie has edited  best selling cookbooks like  Super Natural… read more

Featured Cookbooks & Recipes

September 18, 2015 by
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Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your… read more

Annabel Langbein tackles US market

September 18, 2015 by
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As some of you may know Jane and I (the founders of EYB) grew up in England, though I was born in Australia and now live in New Zealand and Jane now lives in Boston, USA. Probably because of our international background, we have always wanted EYB to be a site for cookbooks the world over (at least English language… read more

Pumpkin, pumpkin everywhere

September 17, 2015 by
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You don't need a calendar to know that it's fall in the Northern Hemisphere. Just head to any coffee shop or bakery and you'll be reminded of the season, as everything has pumpkin spice in it. Every year, what I'm calling "pumpkin spice creep" makes the flavor appear in more and more foods and beverages. We can credit this trend partly to… read more

How good are online cooking classes?

September 16, 2015 by
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Cooking classes can be a great way to learn new techniques or explore an unfamiliar cuisine. They can also introduce you to people who share the same passion or strengthen bonds among friends. But it can be difficult to find a class on a particular subject and busy schedules can also interfere. Enter online cooking classes, which are exploding in… read more

Bowdoin College obtains historic cookbook collection

September 15, 2015 by
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  As cookbook collections go, Bowdoin College's recently acquried 700 volumes isn't extremely large. It is, however, rich in history, as the Portland Press Herald notes. The college obtained its collection of books, published from 1772 to 1960, from a private collector in New York who worked with Biddeford, Maine-based bookseller Rabelais Inc. to place the collection. "The breadth is… read more

Mark Bittman leaving NY Times

September 14, 2015 by
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Longstanding NY Times columnist Mark Bittman announced yesterday that he has penned his last opinion column for the newspaper. He is leaving to devote more time to a food startup, stating that "Between time pressures and potential conflicts of interest (you shouldn't pitch a venture capitalist and write about a company he's funded the following week), I can't do both.… read more

The intriguing work of salt shepherds

September 13, 2015 by
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  Many recipes get their final flourish from a sprinkling of special salt, and one of the most vaunted of all finishing salts is fleur de sel. Jamie Feldmar of indexed magazine Saveur takes us on a journey to the south of France to view the harvest, performed by a small group of men known as salt shepherds. The use… read more

Food pilgrimages

September 12, 2015 by
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Scrolling through my news feed today I spied a link from Food Republic on the best places to eat pizza in Naples, Italy, described as "pizza's spiritual home." The article claimed that the pilgrimage was worth the trip. While I am not entirely convinced that spending thousands of dollars to eat a pizza, no matter the provenance, is worth the… read more

The honey-do list

September 11, 2015 by
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Honey has been a cooking staple for millenia, and for good reason. It never spoils and lends a unique, tangy-sweet flavor to everything it touches. We need to thank the first brave soul who ventured into the midst of a hive, risking injury to get to the golden nectar. Indexed blog Leite's Culinaria has a great slideshow featuring the myriad… read more

Featured Cookbooks & Recipes

September 11, 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 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

Cookbook aims to help refugee relief effort

September 10, 2015 by
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Interlink Publishing has just announced a humanitarian cookbook project aimed to help food relief efforts for Syrian refugees. Profits from the book, Soup for Syria, will be donated to the refugee agency UNHCR. The book, authored by food writer and cookbook author Barbara Abdeni Massaad, features recipes from the world's most famous chefs. The need for food relief for the hundreds of thousands of… read more

Help for the picky eater problem

September 9, 2015 by
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Katie Workman was a kid who loved to cook, and a kid who loved cookbooks. She grew up teaching herself how to cook from The Silver Palate Cookbook, making bumpy homemade pasta following Marcella's Hazan's instructions in The Essentials of Italian Cooking to the letter, and asking for the entire Moosewood trilogy for holidays. She went on to pursue a… read more

Cookbook giveaway – Dinner Solved

September 9, 2015 by
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Katie Workman, author of The Mom 100 Cookbook, now turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. In Dinner Solved! Katie expands on one of the most popular features of the first cookbook, her ingenious "Fork in the Road" recipe solution, which… read more

Eating a piece of history

September 8, 2015 by
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Go to any farmers' market and you are bound to see plenty of heirloom vegetables with colorful, historical names, like Cherokee Purple tomatoes or Fordhook acorn squash. But did you ever wonder why we are drawn to these old-fashioned varieties? Sure, many are more flavorful than their store-shelf counterparts, but there is more to it than that. Jennifer Jordan, professor… read more

Diana Henry on how to write a cookbook

September 7, 2015 by
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If you have ever wondered how a cookbook comes to life, you can get a fascinating glimpse into the creative process as told by Diana Henry to The Telegraph. Henry explains that for her, cookbooks never come out of nowhere, rather they grow out of her life experiences. She adds, "It sounds a bit pretentious to say that books develop… read more

Fool me once…

September 6, 2015 by
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In these days of celebrity chefs, it should come as no surprise that people are influenced by a chef's take on a dish. Just how much influence a chef can have is illustrated by a recent experiment in which diners overwhelmingly chose an inferior food product just because a chef described it. The study, conducted by a Hong Kong-based advertising… read more

Celebrate National Bacon Day

September 5, 2015 by
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We've highlighted several "food holidays" celebrated in the US and worldwide in the past. Today's food holiday is International Bacon Day, and you can find a plethora of sites with recipes for best celebrating the day from The LA Times to The Telegraph. Any reason to eat bacon is a good one by me, but why do we celebrate these… read more

New ways to use tea

September 4, 2015 by
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  Much like wine, tea is much more than just a drink, and its culinary uses often go overlooked. Indexed blog Serious Eats praises tea's versatility in the kitchen, noting that its distinctive flavors-- "woodsy and vegetal or ripe and sweet, pleasantly astringent or perfumed" can "add layers to sweet and savory dishes that no other ingredient can touch." The… read more

Alice Waters to receive national award

September 3, 2015 by
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The White House announced today that visionary chef and and author Alice Waters will be one of ten recipients of the 2014 National Humanities Medal. President Barack Obama will confer the medal in a ceremony to be held September 10 at the White House.  The award "honors an individual or organization whose work has deepened the nation's understanding of the… read more

Featured Cookbooks & Recipes

September 3, 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

Top chef balances work and life

September 2, 2015 by
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Many celebrity chefs--Wolfgang Puck, Gordon Ramsay, Jamie Oliver, and Emeril Lagasse, among others--expand their presence by hosting a television show (or two) or by creating a restaurant dynasty with outposts in many countries (or both). Their schedules are frenetic as they attempt to manage their far-flung empires. But not Eric Ripert, the amiable chef of Le Bernardin in New York City. He runs one… read more
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