How someone who didn’t cook shaped the way your kitchen works

August 24, 2016 by
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You might not have heard of Lillian Gilbreth, but your cooking might owe a lot to this pioneering woman. She was not a chef or even a talented home cook. Rather, Gilbreth was an industrial psychologist and engineer whose revolutionary work helped make kitchens more efficient. Gilbreth worked with her husband, Frank B. Gilbreth, and together they invented the practice known as… read more

Review of Nadiya’s Kitchen by Nadiya Hussain

August 23, 2016 by
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Nadiya Hussain, the latest winner to depart the Great British Bake Off train, has released her first cookbook aptly entitled Nadiya's Kitchen - Over 100 Simple and Delicious Family Recipes. Being the great cookbook sleuth that I am, I routinely google Bake Off contestants' names to determine any new releases. This might seem a little creepy, I don't want to… read more

Savory jams surge in popularity

August 23, 2016 by
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When you think of jam, you probably have something sweet in mind. One of the fastest growing condiment segments, however, is full of low- and no-sugar products: savory jams are on the rise in stores and eateries all over, according to NPR's The Salt. These jams utilize familiar products like berries, onions, and tomatoes in less traditional ways. The trend… read more

A passion for Rome and its food

August 22, 2016 by
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Kristina Gill is the food and drinks editor at DesignSponge.com, a home and lifestyle site with over 1.2 million readers per month. Her original recipes, and those she hand-selects from celebrated authors, chefs, and readers have appeared weekly as the "In the Kitchen With" column since 2007. She is also a food and travel photographer. Kristina transferred to Rome in… read more

Cookbook giveaway – Tasting Rome

August 22, 2016 by
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In their new cookbook Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture cucina romana -  Rome's unique character and evolved food culture - a culmination of two thousand years of history. Each recipe was selected for the story it tells, and combined the recipes acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found… read more

Ina Garten’s posh new kitchen

August 21, 2016 by
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We've all seen Ina Garten whipping up fabulous dishes in her spacious East Hampton kitchen. Now the television show host and prolific cookbook author has another grand kitchen, this time in her new apartment in New York City. Ina and Jeffrey recently purchased the two-bedroom unit on the Upper East Side for $4.65 million. The real estate listing describes the… read more

Did someone find KFC’s secret fried chicken recipe?

August 20, 2016 by
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  Over the years, many people have claimed to possess the "secret recipe" for Kentucky Fried Chicken's "blend of 11 herbs and spices" developed by Colonel Harland Sanders. None of the claims have turned out to be true, but the latest comes from a relative of the late Sanders. A reporter for the Chicago Tribune says he stumbled upon the… read more

Featured Cookbooks & Recipes

August 19, 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

How chefs are tackling the cause of hunger

August 19, 2016 by
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As chefs have become more and more well known to the public, thanks in part to television shows like Top Chef and Chopped, they've started to use their celebrity status to promote causes that are important to them. One of the most prominent causes shared by many in the profession is hunger. It's a natural fit, as it deals with… read more

The savory side of yogurt

August 18, 2016 by
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  Despite being a fermented product, which inherently means it has a sour base, yogurt has developed a reputation for being on the sweet side. That's because we are most familiar with the highly-sweetened, fruit-enriched product often served for breakfast. But as Tasting Table points out, yogurt has a place in savory applications - even for breakfast. Many of us… read more

Using dried vs. fresh herbs

August 17, 2016 by
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Plenty of recipes call for fresh herbs, but in others you'll see dried herbs specified. You might be tempted to substitute fresh for dried whenever possible, but you shouldn't just do it reflexively, according to J. Kenji López-Alt of The Food Lab. In many cases you are better off with dried herbs, he says. The reason that some herbs are just… read more

The transformation of corn

August 16, 2016 by
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  When you eat a corn tortilla - whether it's wrapped around a filling to make a taco, fried crispy and topped as a tostada, or in any of the other myriad forms it takes - you probably think of it as a simple food. However, the history behind the humble corn tortilla is as fascinating as it is long,… read more

Review of Alla Fratelli by Barry McDonald and Terry Durack

August 16, 2016 by
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One might be puzzled why an Australian, by way of New Zealand, named Barry McDonald could be qualified to write a cookbook on how to eat Italian. The answer to that query is simple:  McDonald identifies as Italian and is proud of his faux Italian heritage. He loves the food, the wine, thinks "coffee is oxygen, the tomato is a… read more

Food and the Olympics

August 15, 2016 by
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People across the globe have been watching the Rio Olympics, cheering on their local favorites and witnessing awe-inspiring performances from the world's top athletes. Hosting viewing parties for friends and family is a great way to share the excitement with others. If you're running out of ideas for what to serve, Australian Gourmet Traveller Magazine has 15 suggestions for Olympic viewing… read more

Chef and author Michel Richard dies at 68

August 14, 2016 by
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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

August 13, 2016 by
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  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

August 12, 2016 by
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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

August 12, 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… read more

The biggest food trends of the past forty years

August 11, 2016 by
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  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?

August 10, 2016 by
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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

August 10, 2016 by
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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

August 9, 2016 by
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  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

August 8, 2016 by
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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

August 8, 2016 by
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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

August 7, 2016 by
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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
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