Eat your way around the world with one cookbook

July 22, 2015 by
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Mina Holland is the editor of Guardian Cook and a food and drink writer. Travelling and living (and eating) abroad inspired her to write about what and why people eat as they do around the globe. You can follow her on Twitter @minaholland. Mina has graciously shared an excerpt from her recent cookbook, The World on a Plate (previously published… read more

Cookbook giveaway – The World on a Plate

July 22, 2015 by
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Eat your way around the world without leaving your home in a mouthwatering cultural history with The World on a Plate, the new cookbook from Mina Holland. (The book was previously published as The Edible Atlas in the UK. Read an excerpt from The World on a Plate, plus get a recipe from the book!) The cookbook has received great… read more

Who doesn’t love a cookbook sale?

July 21, 2015 by
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Have you been thinking about buying a cookbook but haven't followed through with your order yet? If so, this might make you take the plunge: The Book Depository is currently offering up to 33% off several bestselling food and drink books. There are plenty of titles available, including Pitt Cue Co. the Cookbook, Jane Grigson's Charcuterie and French Pork Cookery,… read more

Cookbook store profile – Read It and Eat

July 20, 2015 by
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This is the latest installment of the EYB feature highlighting independent cookbook stores. We hope you will discover (or get reacquainted with) a store near your home - or plan a new target destination when you travel. We keep an ongoing list of cookbook stores but we'd love to learn about more - especially those treasured by our members. So please… read more

Get more out of your waffle iron

July 19, 2015 by
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You might have a waffle iron languishing in the back of your cupboard that you dig out  a few times a year to make waffles. But it doesn't have to be hidden away in between those Sunday brunches: there are gobs of recipes that make excellent use of the waffle iron. It's not that surprising if you think about it;… read more

The interesting cultural history of vanilla

July 18, 2015 by
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  When something is bland, it's often dismissed as being "plain vanilla." But as NPR Food shows us, the history behind vanilla is anything but boring. They explore the origins of vanilla bean cultivation and its traditional uses. Vanilla comes from the Totonac Indians in what's now Mexico. In addition to using them for medicine, the Totonac used the beans… read more

Featured Cookbooks & Recipes

July 17, 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

Me and my cookbooks – Sarah Hodge

July 17, 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 [email protected]. EYB Member Sarah Hodge boasts an impressive cookbook collection. Even more impressive is the… read more

How does yogurt culture get made?

July 16, 2015 by
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Many EYB Members likely enjoy making homemade yogurt. Most start with commercial yogurt culture, either from store-bought yogurt or from packets of starter purchased from a cheese making supplier. But where do those companies get their culture? NPR Food has the answer.  If you're a home yogurt enthusiast, you already know that sometimes just using a bit of the previous… read more

Marshmallows move to fine dining

July 15, 2015 by
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Many people equate marshmallows with their youth and happy memories of campfires, s'mores, or crispy rice squares. That nostalgia has prompted several chefs to incorporate marshmallows into their fine dining menus, says Fortune magazine. Marshmallows can be found not only in desserts but also in vegetables, main dishes, and cocktails. Besides nostalgia, chefs find that marshmallows add texture and flavor… read more

Celebrate Bastille Day by eating like the French

July 14, 2015 by
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Food, drinks, and fireworks in July aren't limited to the United States. Ten days after America's Independence Day, the French also have their own red, white and blue holiday. Called Bastille Day by English speakers, the day is known to the French as "La Fête Nationale," and it celebrates the anniversary of the liberation of France marked by the storming… read more

The ultimate kitchen swap

July 13, 2015 by
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Last week, 37 of the world's top chefs did something a little bit crazy: they all switched restaurants for one day. Sponsored by S. Pellegrino, the Grand Gelinaz! Shuffle featured top chefs ranging from Noma's René Redzepi to McCrady's Sean Brock, who "not only cooked in an entirely new restaurant (and in some cases an entirely new country), but...also lived in their host… read more

Tips for making the best ice cream

July 12, 2015 by
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Heat waves have been punishing residents in many parts of the Northern Hemisphere recently. Eating a bowl of cold ice cream is a delicious way to cope with the hot weather, and indexed blog Food 52 is at the ready with 15 tips for making great ice cream that they've gleaned from cookbooks. The first tip, from Big Gay Ice… read more

Move over, wine, beer pairs better with food

July 11, 2015 by
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Go to any dinner party and you are likely to find that a wine has been chosen to accompany the meal. Hostess gifts likewise frequently end up being bottles of wine. But wine may not be the best choice to serve with food, says Jane Peyton of The Beer Academy in the UK. Peyton proclaims that beer is "actually much… read more

Featured Cookbooks & Recipes

July 10, 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

What inspires a pastry chef?

July 10, 2015 by
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Do you ever look at a recipe and wonder how the chef came up with the idea for it? An article from indexed magazine Bon Appetit answers that question, at least for Brooks Headley, James Beard Award-winning chef, formerly of New York's Del Posto. Headley, whose recent cookbook received excellent reviews, spoke with BA about how - and when - he gets… read more

Is that a real cookbook?

July 9, 2015 by
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Thousands of cookbooks get published every year in almost every genre imaginable. Many are downright weird--so weird, in fact, that the titles are almost unbelievable. This prompted the crew over at Eater to make up a quiz about these bizarre books. They enlisted a team of designers to create fake cookbook covers and lined them up alongside real (and quite bizarre)… read more

The decline of recipe testing

July 8, 2015 by
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In the heyday of print media, most major newspapers boasted a full test kitchen complete with a kitchen director. Prominent cookbook authors hired independent testers to make sure their recipes would work in home kitchens. But with declining revenues and tightening budgets, these resources are quickly vanishing, reports The Los Angeles Times.    While food magazines like Bon Appetit, Saveur,… read more

Celebrate World Chocolate Day

July 7, 2015 by
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Today is World Chocolate Day, and we're going to help you celebrate by listing several revered chocolate recipes from the EYB Library. But first, let's learn some interesting tidbits about our favorite treat via The Telegraph. In celebration of World Chocolate Day, they dug into the research to bring us 10 weird chocolate facts, some of which you may not want to know. The list begins… read more

The imitation game

July 6, 2015 by
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Precious few classic cookbooks have earned such reverence that they can go by a single name, like a famous celebrity. If someone tells you she is making a recipe from "Mastering", there is likely only one cookbook that comes to mind: Julia Child's iconic Mastering the Art of French Cooking. However, many "Mastering the Art of" cookbooks have appeared over the… read more

Ways with watermelon

July 5, 2015 by
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Nothing says summertime more than cool, refreshing watermelon. After you've invested the labor in chopping up the melon, why not kick it up a notch? You can use this versatile fruit it in salads, side dishes, beverages and more. Watermelon's sweet, subtle flavor is the perfect foil for tart or rich foods. The fruit has a particular affinity for feta,… read more

50 dishes for 50 states

July 4, 2015 by
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  Today is a major holiday for the United States, and what better way to celebrate a nation's birthday than to honor iconic regional American dishes? That's just what the website Popsugar has done with its slideshow of 50 foods from each state in the US.  As with every list of this type there are probably controversial choices because many… read more

Survey highlights changes in recipe usage

July 3, 2015 by
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Since 2012, Internet recipe site Allrecipes.com has been surveying its users to determine trends in how people use digital resources to plan, shop for, prepare, and share meals. The site recently shared highlights of its survey to the public. The trends reported probably won't surprise EYB Members. Allrecipes found that online resources outpace other forms of recipe inspiration, with nearly… read more

Delicious cakes without an oven

July 2, 2015 by
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Jessie Sheehan got her start in the world of sweets at Baked in NYC. She currently works as a freelance recipe tester, editor, and developer, and is the head recipe developer for all of the Baked cookbooks. Jean Sagendorph is an ice box cake expert. She can make a cake with one arm tied behind her back and has mastered… read more

Cookbook giveaway – Icebox Cakes

July 2, 2015 by
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Making a cake involves lots of mixing and a hot oven, right? Not according to Jean Sagendorph and Jessie Sheehan. In their new cookbook Icebox Cakes: Recipes for the Coolest Cakes in Town, they prove that the refrigerator can be a great tool for creating delicious cakes for any occasion. You can learn more about the cookbook in our author… read more
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