Cookbook giveaway – Zen and Tonic

April 12, 2016 by
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Thanks to Jules Aron's new book, Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, you don't have to a master mixologist to enjoy delicious, inventive cocktails. Aron shows you how to make your own simple syrups and infusions with immune boosting fruits, herbs and veggies that will leave you feeling refreshed and energized, using ingredients you can find in your… read more

Is this “cake” the next cronut?

April 11, 2016 by
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  You may have seen a very strange "cake" passing through your social media news feeds. It's not a cake in the traditional sense, it's more like Jell-O than any baked good. Known as The Raindrop Cake, it" is inspired by traditional Mizu Shingen Mochi from Japan. It's a light, delicate and refreshing raindrop made for your mouth," according to… read more

The rise of guest chefs

April 9, 2016 by
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Once upon a time the biggest changes in a restaurant menu involved swapping out one seasonal fruit for another. But now menus - and even the chefs - can differ from day to day. When the latter happens, diners can experience the cuisine of another region or country without ever leaving town, reports Diana Henry as she explores the growing… read more

An unusual cookbook gets an index

April 8, 2016 by
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  When Prune by Gabrielle Hamilton emerged in late 2014, people quickly noticed that this was no ordinary cookbook. Hamilton, a James Beard Award-winning chef, decided that she wasn't going to write the usual recipe collection aimed at home cooks. Instead, she decided to write to the audience she knew best: restaurant line cooks. The result was a book that looks… read more

Featured Cookbooks & Recipes

April 8, 2016 by
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At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time. Below you'll find this week's recommendations from the EYB… read more

A tale of two peppers

April 7, 2016 by
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  Black pepper is one of the world's most used spices, especially in Western food cultures including the United States and Europe. But long before this spice was on every cook's shelf, a different type of pepper - long pepper - was far more popular. Atlas Obscura looks at why black pepper won the battle between these two spices. Long pepper… read more

All in for alliums

April 6, 2016 by
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  If the cast iron skillet we discussed yesterday is the workhorse tool of the kitchen, you could argue that the title of workhorse vegetable belongs to the allium family. Whether you're using onions, leeks, shallots, ramps, or garlic, alliums provide the foundation for many dishes in cuisines around the world. Indexed magazine Bon Appétit takes a look at the myriad ways… read more

New Kickstarter promises lighter, smoother cast iron

April 5, 2016 by
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Cooks love cast iron. The combination of durability, simplicity, and excellent heat retention makes cast iron skillets the workhorse of many kitchens. Well-seasoned vintage pans can fetch hundreds of dollars at flea markets and antique stores. Compared to most new cast iron pans, vintage pans offer a smoother surface which translates into better seasoning and less sticking. The older pans… read more

2016 IACP Cookbook Award Winners

April 3, 2016 by
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  The IACP has just announced the winners of its 2016 Cookbook Awards at its annual conference, held this year in Los Angeles, California. There were no real upsets; most of the winners were solid contenders from the beginning. It may have taken longer than he intended to write his opus, but it looks like all the work paid off… read more

Not your father’s ball game food

April 3, 2016 by
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  Tomorrow is opening day of baseball season in the US, and millions of fans will flock to stadiums across the country to see the first game. They'll also eat a lot of food, and they have many more options now than they did in the past, as Food Republic explains in their history of baseball stadium food. The offerings… read more

Stop using these food words

April 2, 2016 by
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In every industry, buzzwords and catchphrases come and go, and food is no exception. Sometimes these terms have sticking power, but usually they fall in and out of favor faster than you can say "Bam!". A few sayings are fondly remembered, but many times words and phrases can't leave the lexicon soon enough. Keep that thought in mind as you… read more

Featured Cookbooks & Recipes

April 1, 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

Julia Child’s lasting impact

April 1, 2016 by
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  In today's world of celebrity chefs, it can be difficult to imagine a time when chefs toiled anonymously in the kitchen. However, that was the norm until relatively recently, and one person who probably did more than anyone to bring chefs into the limelight is Julia Child. The Smithsonian Institution recognizes the contributions that Child made to the culinary… read more
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