Observer Food Monthly announces 2016 awards

October 16, 2016 by
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  The 2016 Observer Food Monthly awards were announced at a gala celebration last Thursday. The awards, in their 13th year, celebrate the best of British food and drink. Categories range from best restaurant and best cheap eats to best food personality to best market and more, including our favorite, best new cookbook. While most of the categories are for… read more

The rise of Israeli cuisine

October 15, 2016 by
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  Over the last several years, Israeli cuisine has made a huge splash all over the world. In the UK, Yotam Ottolenghi has reached icon status and currently his cookbook Plenty is on more EYB Bookshelves than any other book in the Library. In the US, Michael Solomonov's restaurant Zahav is making waves and his cookbook of the same name is also… read more

Special Cookbooks from my Shelf

October 15, 2016 by
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Loving cookbooks as much as I do, I am always surprised to find titles that aren't overly pubicized that are deserving of a coveted spot in my collection. Today, I wanted to share a little about six such titles. Pomegranates & Saffron: A Culinary Journey to Azebejian, Feride Buyuran's award winning cookbook, is a vibrant, personal journey sharing the bounty and… read more

A brief history of coffee

October 14, 2016 by
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It's safe to say a significant portion of the adult world runs on caffeine, usually received in the form of coffee. It's best not to talk to me until I've had my first cup of the day, and I know I am not alone in that sentiment. Beyond the caffeine, the tantalizing aroma of coffee and the way the mug… read more

Featured Cookbooks & Recipes

October 14, 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 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 Bookshelf.… read more

Cooking by vibration

October 13, 2016 by
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In 1958, at the age of 19, Vertamae Smart-Grosvenor left the US for Paris in search of a career in the theater. What began as a simple search for black-eyed peas in France ended up being far from simple, and led Smart-Grosvenor down the path of writing about food and cooking as a way of expressing one's culture.  Known as an… read more

October releases worth the excitement – third installment

October 13, 2016 by
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My third installment, offering a glance at some of the great books being released in October, concentrates on international releases. My love of cookbooks has no boundaries - I love cookbooks from any area of the world that tell a story, shares unique recipes and inspires me to grow as a cook. This Fall surely brings all of these criteria… read more

An interview with an editor of Bread Illustrated

October 12, 2016 by
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  It wasn't that long ago when most bread that ended up in US shopping carts was a squishy, white, bland loaf. Now it seems we are in the midst of a bread renaissance. Books about artisanal bread making - often touting a minimal amount of hands-on time - crowd bookstore shelves. So when Sacha Madadian edited Bread Illustrated, the… read more

Cookbook Giveaway – The Grain Bowl

October 12, 2016 by
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From the creator of the Porridge Café and innovative restaurant pop-up star comes Nik Williamson's first title, The Grain Bowl.  After a visit to a Copenhagen café which served only porridge, Williamson returned to London and launched the Porridge Café, a pop-up in the trendy East End and was met with instant success.  Backed by his recipe testing and research… read more

The Grain Bowl – Author Article and Recipe

October 12, 2016 by
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Nik Williamson's debut cookbook, The Grain Bowl, is a collection of 90 heart-healthy recipes made with a variety of grains, seeds, rice and superfoods. Williamson is an expert on grains and creator of the now shuttered Porridge Café in London. He continues to innovate in the world of pop-up food events with his Three Bears Brunch. This title features sweet… read more

The subtle science of menu writing

October 11, 2016 by
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  When you venture out to a new restaurant one of the first impressions you will have, aside from the decor, is the menu that you are handed once you are seated. While you may consider the dish options as the critical part of the menu, there are other factors at work that could influence your dining decision. As Anna Roth… read more

Shining the spotlight on tahini

October 10, 2016 by
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  When someone mentions tahini, you probably think hummus. While that is a great use for the sesame seed butter, tahini is certainly not a one hit wonder. Cooking Light Magazine explores the many ways to use the paste in a primer on tahini. The article extols the many virtues of tahini before getting to recipes highlighting the ingredient. For… read more

French Desserts – Hillary Davis

October 10, 2016 by
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Hillary Davis' has done it again - another gorgeous cookbook spilling over with delectable recipes in her new title, French Desserts. This may be my new favorite from her collection. Hillary's books are always special, well tested and teeming with unique recipes. The book itself is striking from its eye-catching cover of the Giant Break-and-Share Cookie, to the photographs of the vibrant… read more

Cookbook Giveaway – French Desserts

October 10, 2016 by
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French Desserts by Hillary Davis is one of my favorite titles from her recent collection focusing on French cuisine. Le French Oven, French Comfort Food and Cuisine Niçoise: Sun-Kissed Cooking from the French Riviera are all beautiful books but there is something special about this dessert volume. Read more about this author and her books in our review and recipe post. We are… read more

Travel around the world in a sweet way

October 9, 2016 by
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  When people talk about virtually traveling around the world by making dishes from various cuisines, savory foods generally get the spotlight. But we shouldn't forget about dessert, says indexed magazine Saveur. They examine 22 different dessert recipes from across the globe.  Some of the recipes are familiar, like French eclairs and chocolate chip cookies. But if you are in… read more

Event at Bonnie Slotnick’s Cookbooks

October 9, 2016 by
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Bonnie Slotnick Cookbooks  is a treasured resource for cookbook lovers across the world. If you are looking for a hard-to-find book, Bonnie can help you locate it. Bonnie is located at 28 East Second St., New York, NY 10003 and her phone number is 212-989-8962 - if you have an inquiry for our favorite cookbook slueth.  Myself and a few of… read more

Ottolenghi moves peppers to the forefront of the meal

October 8, 2016 by
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  Peppers are a staple in most cooks' kitchens. They are so often used in supporting roles that they can be ignored when it comes to the starrring role in dishes. Instead of relegating them to background props, chef Yotam Ottolenghi says they deserve to be the stars of the dish. The popular chef notes that peppers "do a lot… read more

Cookbook Giveaway – Art of the Pie

October 8, 2016 by
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Art of the Pie by Kate McDermott, of Pie Camp fame, is the pie artist's first cookbook and she comes into the cookbook world with a bang! Selling out of Amazon before her release date, pie bakers are anxiously awaiting for new stock to arrive to fulfill their orders. This is the pie book of 2016. You can read more about… read more

Art of the Pie – Kate McDermott

October 8, 2016 by
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Kate McDermott's Art of the Pie is a dream of a cookbook for pie bakers and those who wish to become pie bakers. Kate signs off as "Pie Maker, Teacher, Practitioner of Kindness" and is nationally recognized as an expert on the subject. Culinary stars and bakers, alike, have made the trip to her Pie Camps in Port Angeles, Washington. Attending one… read more

No aged balsamic? No problem

October 7, 2016 by
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  Aged balsamic vinegar (aceto balsamico tradizionale) - syrupy, rich, complex and just a little sweet - is a decadent splurge. When you're on a budget, it can be a bit too much of a splurge.  If you can't afford to spend the big bucks on a 25-year aged balsamic, the editors at America's Test Kitchen have created a cheat that is almost… read more

Featured Cookbooks & Recipes

October 7, 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

An interview with Beatrice Ojakangas

October 6, 2016 by
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Before Beatrice Ojakangas, there was no cookbook for Finnish cuisine. Today her first book, The Finnish Cookbook, is in its 38th printing. The Minnesota author has published several cookbooks since that 1964 volume, including The Great Scandinavian Baking Book, a Member favorite that has been inducted into the James Beard Foundation Cookbook Hall of Fame. Ojakangas has just released a memoir entitled Homemade:… read more

October releases worth the excitement – second installment

October 6, 2016 by
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With so many exciting books being released in October, I thought it best to break up the highlights in installments. After you have finished soaking up this post, be sure to check out my first installment which covered nine other titles that are worthy of our attention. Food52: A New Way to Dinner by Amanda Hesser and Merrill Stubbs is a playbook of… read more

Jamie Oliver’s controversies over the years

October 5, 2016 by
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Jamie Oliver recently landed in hot water with Spaniards  when he put chorizo into a paella recipe. The outspoken chef is not afraid to say what's on his mind, and that often makes people angry. Food Republic has compiled a listing of all the times that Oliver has stirred up controversy. Most of the dustups that the chef has gotten… read more

Flavour – Ruby Tandoh

October 5, 2016 by
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Ruby Tandoh is back with her second cookbook Flavour: Eat What You Love. I am a huge fan of Ruby's recipes and her first title Crumb: The Baking Book is brilliant (a little on that title below). In Flavour, Ruby has divided the book into five chapters by ingredient: Vegetables and Herbs, Fruit, Eggs and Dairy, Meat and Fish, and Storecupboard. These… read more
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