Chef and author Michel Richard dies at 68

Michel Richard, the innovative chef who successfully blended French and American cuisine and helped to put Washington, DC on the map as a culinary destination, died yesterday at age 68. Longtime associate and spokeswoman Mel Davis said that the chef suffered complications from a stroke. Richard's first DC restaurants, Citronelle and Central, helped create a genre of French cuisine interpreted… read more

Cooking with dukkah

  If you haven't tried dukkah, a traditional Egyptian spice blend made with nuts, seeds and spices, you might not know how versatile it is. As Tasting Table tells us, dukkah can be used on almost any food, from adding zest to a fried egg to creating a crunchy coating for meats, fish, and vegetables. In Claudia Roden's The New… read more

New cookbook to aid Greek food relief organization

Released earlier this summer, the new book A Taste of Greece is more than just a cookbook. In addition to featuring fantastic time-honored recipes, it is also a fundraiser for a Greek food relief organization that is facing an ever-increasing need due to the refugee crisis. The cookbook represents a collaborative effort between HRH Princess Tatiana, who has made Athens her home since 2013; Diana Farr… read more

Featured Cookbooks & Recipes

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… read more

The biggest food trends of the past forty years

  Remember about 10 years ago when cupcakes became a near obsession, with a new 'cupcakery' opening on what seemed to be every street corner? Food trends are always evolving, and today's food sensation may be tomorrow's old news. Sometimes food trends come back, just like men's and women's fashions, and a few things always stay in style. Good Housekeeping Magazine… read more

You put what in the dish?

When you discuss putting non-traditional ingredients in an iconic dish there can be a strong response from purists who see the addition as sacrilege. Suggest adding peas to guacamole or cream to pasta carbonara, for instance, and the comments section of the blog post will feature plenty of righteous indignation. Sometimes, however, putting in unusual ingredients is just the ticket… read more

Review of Tarts by Frédéric Anton and Christelle Brua

From the moment I released Tarts from its humble brown shipping envelope, I was smitten by its pure artistic beauty. I immediately judged this book by the cover - truly the best word to describe it is stunning. Stunning not in the way that books about ethnic cuisine grab your heart with feelings of home and family but purely by… read more

VH1 to launch new food-themed reality show

  Yesterday we learned that VH1 has ordered a new food themed program starring Martha Stewart and Snoop Dogg. Tentatively titled "Martha & Snoop's Dinner Party," the unscripted show will feature the duo hosting a dinner party for celebrity guests. It's scheduled to premiere this fall on VH1.  While a team comprised of Martha Stewart and Snoop Dogg might seem… read more

How to make leafy greens irresistable

Acclaimed cookbook author and blogger Dana Jacobi combines healthy ingredients with creative twists. She is the award-winning author of fifteen cookbooks. When Williams-Sonoma wanted to feature healthy cooking, they asked her to write or co-author six books!  She has also written for publications, including O: The Oprah Magazine, Cooking Light, Vegetarian Times, and The New York Times, and for 19 years,… read more

Cookbook giveaway – The Power Greens Cookbook

In her latest cookbook, author and blogger Dana Jacobi expands your culinary repertoire and introduces her fifteen "Power Greens" - from arugula to watercress - that are loaded with health-supporting nutrients and phytochemicals. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Kale and collards don't have to be the only greens on your shopping… read more

How food trends are made

We can all see the evidence of a food trend: bloggers and food writers discuss the subject, cookbooks are written about it, and social media feeds are full of images reflecting the trend. While it's fun to explore the new product, technique, or idea, it can also be interesting to investigate how the trend got its start. Popular NZ cookbook… read more

Why the GBBO is so successful

  As the Great British Bakeoff enters its seventh season, it remains one of the most popular shows in the UK. When the show first premiered, no one could have predicted that it would become such a phenomenal success, but its popularity is evidenced not only by the continued high ratings, but also by the dozens of bestselling cookbooks from… read more

No bake sweets to beat the heat

  When it's brutally hot outside, the last thing you want to do is turn on the oven. But when you still want a sweet treat to end the meal, you may be tempted to fire it up, especially when you have a hankering for a pie made with the delicious fruits you plucked from your garden or the farmers'… read more

Featured Cookbooks & Recipes

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

Mother sauces get a makeover

  If you've read any older, classic cookbooks, you are familiar with the mother sauces: béchamel, velouté, espagnole, sauce tomat, and hollandaise. These sauces can seem heavy and bland for modern diners. That's why chefs like Travis Lett of Los Angeles restaurant Gjelina adapt these classics to make them fit into contemporary cuisine. The NY Times reports on what chefs like… read more

What were restaurants like in the early 1900s?

More and more of our meals are eaten out of the home, many at a sit-down restaurant. We tend to take the amenities of modern restaurants for granted. City and state ordinances protect us from unscrupulous entrepreneurs and unsanitary kitchens, and we can usually expect a similar experience - if not similar foods - at almost every eatery. But our expectations… read more

Review of The Elements of Pizza by Ken Forkish

Ken Forkish's new book, The Elements of Pizza, is the new definitive book on the art of pizza. Following the wild success of his first book, Flour Water Salt Yeast, the owner of three Portland, Oregon eating establishments is sharing his secrets for perfecting pizza. Based on his knowledge, you would assume Forkish was a baker by birth, but that… read more

Ways to use all of your peak season tomatoes

  It's peak tomato season in the US right now. Farmers' market stands and home gardens alike are brimming with tomatoes in all sizes and colors. Sometimes it can be overwhelming to find ways to use all of the delicious fruit (yes, technically tomatoes are fruit) without returning to the same recipes over and over again. But thanks to the… read more

Exploring the foods of a harsh and remote region

A cookbook that you probably haven't heard about recently won a prize that you also might not recognize. But once you read the story behind the book, you may want to learn more about it. With Our Own Hands won the title of Best Cookbook of the Year at the Gourmand World Cookbook Awards. The Gourmand World Cookbook Awards have… read more
Seen anything interesting? Let us know & we'll share it!