Featured Cookbooks & Recipes

January 31, 2016 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

Get ready for the Lunar New Year

January 31, 2016 by
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The term 'fusion' when applied to the mashup of different cuisines has taken a bad rap in some circles. But Danielle Chang, author of the new cookbook Lucky Rice and the mastermind behind the LUCKYRICE festival, a multi-city celebration of Asian culture and cuisine, thinks that fusion shouldn't be a dirty word.  While "fusion" has negative connotations to some cooks,… read more

Big Night turns 20

January 29, 2016 by
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  For fans of films that revolve around food, the movie Big Night is often a favorite. The iconic movie turned 20 this week, and to celebrate the anniversary, indexed magazine Bon Appétit interviewed cast members to discuss the movie, their favorite foods, and more. It's fair to say that Big Night had a big influence on the cast members.… read more

What to expect at Noma Australia

January 29, 2016 by
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René Redzepi is moving Noma to Australia for a few months. If you are lucky enough to have scored a reservation for this temporary location, don't expect to see any items like carrots, beets and cabbage that are ubiquitous on the Danish restaurant's menu, says the award-winning chef.    Redzepi says he and his staff will forage, just as they… read more

January 2016 cookbook roundup

January 28, 2016 by
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Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is to add them to your Bookshelf. This is a quiet month following the holiday push by publishers. This month's notable tomes include several… read more

Best selling cookbooks of 2015

January 28, 2016 by
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Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2015.  Now we asked them for their top sellers.  We thought it would be interesting to compare the lists from specialist stores in the USA to that for all US sales from the publishing industry data company, Nielsen.  They are very… read more

Healthy food should be delicious

January 27, 2016 by
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Gizzi Erskine is probably best known for being a presenter on the British television show Cook Yourself Thin and for writing the show's companion cookbook. Gizzi trained at the prestigious Leith's School of Food and Wine before going on to work at BBC Good Food magazine. She is the food columnist for Company magazine, wrrites for The Sunday Times, and has contributed to Marie Claire, Instyle,… read more

Cookbook giveaway – Gizzi’s Healthy Appetite

January 27, 2016 by
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Chef Gizzi Erskine doesn't believe that healthy eating should be boring. That philosophy is reflected in her latest cookbook, Gizzi's Healthy Appetite: Food to Nourish the Body and Feed the Soul, which pumps up healthy ingredients with bold flavours and palate-pleasing textures. You can read an excerpt from the book's introduction on the EYB blog. We're delighted to offer 5 copies of Gizzi's… read more

A cultural reinvigoration

January 26, 2016 by
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  At restaurants and in kitchens across the United States, a new generation of black chefs and cookbook authors is "reinventing, reinterpreting and reinvigorating what's thought of as African-American food." The New York Times explores the current enhanced period of culinary development in African-American cooking that has been  building momentum for years. While the phenomenon is spread over the entire… read more

Soup up your soup

January 25, 2016 by
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  Residents on the East Coast of the U.S. are digging out from a record snowstorm, so chances are good that soup is on the menu. Nothing warms you like a hearty bowl of soup says Bo O'Connor, executive chef of The Pomeroy in Astoria, N.Y., and former personal chef to Lady Gaga. O'Connor provides advice on how to jazz… read more

Taco’s golden age

January 24, 2016 by
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  We are living in a golden age for the taco, say the editors at Chowhound. What started as a cheap street food can now "be high or low, cheap and ubiquitous, or rare and pricey." Tacos range from greasy fast food concoctions to ultra-luxe versions at restaurants like Pujol, chef Enrique Olvera's high-end modern Mexican restaurant.  So what exactly is… read more

Port makes it way back onto cocktail menus

January 23, 2016 by
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The current cocktail revival is bringing back many once forgotten (or overlooked) spirits. Port is among the many cocktail ingredients with a rich history that dates back to the 1700s, but until very recently you would be hard pressed to find port on any mixed drink menu. That is no longer the case, explains Naren Young in an article for… read more

Featured Cookbooks & Recipes

January 22, 2016 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

Tips for perfect crème brûlée

January 22, 2016 by
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Dessert trends may come and go, but crème brûlée remains a perennial fixture on restaurant menus. The contrast between rich, silky custard and delicate crunchy crust has delighted diners for decades. Despite its continued popularity, the dish intimidates many home cooks - the name alone makes it sound difficult. However, as long as you avoid a few common mistakes you can enjoy delicious crème brûlée at… read more

Best “back of the box” recipes

January 21, 2016 by
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Between the millions of recipes available in cookbooks and online, it's a wonder that food companies continue to put recipes on cans and boxes. But check any can of condensed milk, bag of chocolate chips, or box of pasta, and you are likely to find a recipe or two. Indexed blog Food52 takes a look at the best of these… read more

The perfect prescription

January 20, 2016 by
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Angelo Acquista, M.D. is board certified physician and a clinical instructor in medicine at Northshore-LIJ University Hospital in Manhattan. He grew up eating in his native Sicily and this culinary background, coupled with his desire to help his patients improve their health, spurred Dr. Acquista to "prescribe" recipes to his patients for nutritious and flavorful home-cooked meals highlighting ingredients from his… read more

Cookbook giveaway – The Mediterranean Family Table

January 20, 2016 by
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To help his patients improve their health, Dr. Angelo Acquista began "prescribing" them recipes for nutritious and flavorful home-cooked meals prepared with ingredients key to the Mediterranean diet. In his latest cookbook, The Mediterranean Family Table, he makes his prescription for health available to everyone. Each recipe been carefully selected by Dr. Acquista and is based on his own experiences… read more

Fine dining takes a hit

January 19, 2016 by
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  Recently one of the most iconic restaurants in New York City, Thomas Keller's Per Se, lost its four-star rating from The New York Times. (It also lost its A rating from the NYC health department.) Reviewer Pete Wells was brutal as he detailed the lackluster service and the astronomical cost. "Per Se is among the worst food deals in… read more

Saffron, the exotic spice from…Pennsylvania?

January 18, 2016 by
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When you think of saffron, you probably think of foods like Persian jujeh kabob, Spanish paella, Morroccan couscous, or Afghani pulao. But it's also an important part of the American Mennonite culture says Saveur Magazine, which explores the declining practice of saffron growing in rural Pennsylvania. While most commercial saffron production takes place in Afghanistan and nearby countries, for hundreds… read more

How Alton Brown changed the cooking landscape

January 17, 2016 by
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It's safe to say that Alton Brown has become a household name among those who have taken even a fleeting interest in cooking. This success was not a foregone conclusion when he embarked on Good Eats, the food show that turned the television cooking program on its head. The Daily Meal traces how Brown became one of the most influential voices… read more

Aspirational recipes: the good, the bad, and the ugly

January 16, 2016 by
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All cookbook lovers have a list of aspirational recipes. A particular food or technique catches our eye, and we vow to tackle the dish as soon as possible. However, whether it is for a lack of time needed for a complex recipe, difficulty sourcing specialty ingredients, or a lack of proper equipment, the dish remains on our list for a long time. Then one day… read more

Citrus perks up a dreary season

January 15, 2016 by
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When those of us who live in the northern reaches of the Northern Hemisphere are facing the coldest weather of the year, there is one bright spot: citrus season is beginning. Even though you can find some citrus year round,  the fresh flavors of blood oranges, Meyer lemons, pomelos, cara cara oranges, and pink grapefruit are only around for a… read more

Featured Cookbooks & Recipes

January 15, 2016 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

2016 is the International Year of the Pulses

January 14, 2016 by
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  The 68th UN General Assembly declared 2016 the International Year of the Pulses. By making this declaration, the Food and Agriculture Organization of the United Nations (FAO) aims to "heighten public awareness of the nutritional benefits of pulses [aka legumes] as part of sustainable food production aimed towards food security and nutrition. The Year will create a unique opportunity to encourage connections throughout… read more

The rise of bowl food

January 13, 2016 by
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One of the biggest food trends currently on the rise is bowl food. Bone broths are hot (no pun intended) and Nigella Lawson has an entire book that is mainly devoted to food served in a bowl. The Wall Street Journal takes a look at what this new trend means for tableware makers. Both restaurants and home kitchens are moving… read more
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