The cookbooks that shaped a career

June 30, 2017 by
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  When chef and author Samin Nosrat first approached Chez Panisse restaurant in California for an internship, she was turned down. The chef did, however, give her a list of books that she should read and cook through, telling her to come back after she was finished. She did just that, and launched her cooking career at the restaurant after… read more

Fall Books September to December Part Two

June 30, 2017 by
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Because of the sheer volume of books that are being published from September to December, I am going to do this post a little differently. This will be a shorter peek at each title, or just a title listing so you can plan your cookbook purchases based on knowing what is being released. For titles being released in July and… read more

Celebrate Bacon Week

June 29, 2017 by
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  Australian Gourmet Traveller just informed me that it's Bacon Week in Australia. Since I like to support the customs of other countries, I will celebrate in solidarity! Bacon is one of the most delicious foods ever, so it's fitting that it gets an entire week to be feted. The magazine provided a list of sixteen of the editors' favorite… read more

Ima Cuisine – Yael Shochat

June 29, 2017 by
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Ima Cuisine: An Israeli Mother's Kitchen by Yael Shochat with David Cohen was published last year in New Zealand where Middle Eastern food is gaining popularity.  Yael is an Israeli mother and restaurateur who shares recipes showcasing her love of eastern Mediterranean cuisine in her restaurant, Ima - which translates to Mother in Hebrew.  In this her debut book, recipe… read more

Cookbook Giveaway – Ima Cuisine

June 29, 2017 by
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Ima Cuisine: An Israeli Mother's Kitchen by Yael Shochat with David Cohen was published last year in New Zealand where Middle Eastern food is gaining popularity. For more information on these cookbooks, please see our review post,  which also shares a recipe for a Pear and Ginger Upside-Down Cake. We are pleased to offer one copy of this title in our giveaway open… read more

The New York Times plans to charge for its recipe database

June 28, 2017 by
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  In a bold move, The New York Times announced that it plans to turn its cooking website and app into a subscription service. Beginning next week, NYT Cooking will charge $65 USD per year for access to the 18,000+ recipes from staff writers like Melissa Clark and Sam Sifton. There will be an option to pay $5 for four weeks if you… read more

Crave-worthy Cookbooks from the Second Half of 2017 Part One

June 28, 2017 by
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Do you hear that sound? The sound of Cookbooktober rapidly approaching. So many exciting titles are coming our way and to help you shuffle through the delightful madness, I'm sharing a sneak peek with you today of books being published in July and August (check back later in the week for a post on September through December's releases). If you… read more

June Cookbook Roundup

June 27, 2017 by
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Here we are at the end of June already! As usual, I have waded through piles of glorious cookbooks, selecting and reviewing all the best new releases from the US, Canada, UK, Ireland, Australia, New Zealand and other countries. This month is light in comparison to the last few, but that doesn't mean there aren't fantastic books to tempt us.… read more

Pioneering chef Alain Senderens dies at age 77

June 27, 2017 by
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French chef Alain Senderens, who helped create nouvelle cuisine, has died at age 77. In the 1960s and 1970s, Senderens, along with a coterie of French chefs including Paul Bocuse and Michel Guerard, pioneered a lighter, sleeker style of cooking that moved away from sauce-heavy traditional French cuisine.   Senderens helmed two different three-Michelin-star restaurants (L'Archestrate and Lucas Carton) for 28 years combined.… read more

Guild of Food Writers announces 2017’s winners

June 26, 2017 by
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  The Guild of Food Writers is the professional association of food writers and broadcasters in the United Kingdom. Established in 1984, it now has approximately 425 members including authors, broadcasters, columnists and journalists.  The Guild recently announced its 2017 award winners at a ceremony held in London.  Sri Owen, the author of several Indonesian and southeast Asian cookbooks and one of the… read more

Cookbook Giveaway – Grill Smoke BBQ

June 26, 2017 by
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Grill Smoke BBQ by Ben Tish is proof that there is a world full of options when it comes to barbecue than hot dogs and burgers and that there is a power greater than us that loves us and wants us to eat happy. Tish, the Chef Director of the Salt Yard Group in London brings smokey deliciousness to far… read more

Grill Smoke BBQ by Ben Tish

June 26, 2017 by
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Grill Smoke BBQ by Ben Tish is proof that there is a world full of options when it comes to barbecue than hot dogs and burgers and that there is a power greater than us that loves us and wants us to eat happy. Tish, the Chef Director of the Salt Yard Group in London brings smokey deliciousness to far… read more

Spice support: cardamom

June 25, 2017 by
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  Do you remember the first time you tasted cardamom? Perhaps it occurred when you nibbled on Swedish meatballs or drank masala chai. Cardamom's enchanting flavor has made a home for itself in cuisines across the globe.  One of the world's most expensive spices, cardamom ranks just behind saffron and vanilla in cost, sharing their persnickety growing conditions and laborious hand-harvesting requirements. The… read more

Featured Cookbooks & Recipes

June 24, 2017 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

When it comes to recipes, does more always mean better?

June 24, 2017 by
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It can be difficult to imagine cooking before the internet, but it was not that terribly long ago when you had to rely on cookbooks or family members to find a recipe. The proliferation of easily available recipes for almost any food imaginable was only possible due to the the lightning-fast sharing we can do via social media and email.… read more

Master Recipes by the Editors of Food and Wine

June 24, 2017 by
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Master Recipes: A Step-by-Step Guide to Cooking Like a Pro by The Editors of Food & Wine appeals equally to new and experienced cooks. The new cook will love the step-by-step approach and process photos to guide them (homemade ricotta, roasting a turkey). The experienced cook will also love those points but more as a way of perfecting their skills and… read more

Cookbook Giveaway – Master Recipes

June 24, 2017 by
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Master Recipes: A Step-by-Step Guide to Cooking Like a Pro by The Editors of Food & Wine appeals equally to new and experienced cooks. The new cook will love the step-by-step approach and process photos to guide them (homemade ricotta, roasting a turkey). The experienced cook will also love those points but more as a way of perfecting their skills and… read more

Food & Wine makes a move

June 23, 2017 by
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 It's no secret that print publications are struggling in the digital economy. Sometimes this means a magazine or newspaper will fold or make major changes. In the case of Food & Wine Magazine, we can be thankful it's the latter. The magazine just announced that it was relocating from New York to Alabama.  Such a geographic shift may be puzzling,… read more

Cookbook Giveaway – The Book of Greens

June 23, 2017 by
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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes by Jenn Louis and Kathleen Squires is a compilation of more than 175 recipes for simple, show-stopping fare guaranteed to inspire you to reach for new greens at the farmers' market, or use those that you are familiar with in new… read more

The Book of Greens – Jenn Louis

June 23, 2017 by
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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes by Jenn Louis and Kathleen Squires is a compilation of more than 175 recipes for simple, show-stopping fare guaranteed to inspire you to reach for new greens at the farmers' market, or use those that you are familiar with in new… read more

How to keep your tomatoes from getting wrinkly

June 22, 2017 by
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  Perfectly ripe tomatoes are a favorite part of summer. Their brief season (brief, at least, to those of us in the far northern latitudes) is something people look forward to during the long winter months. Once the season hits, it is easy to get into trouble buying too much at the farmer's market so proper storage is essential. Over… read more

Another milestone in the books

June 21, 2017 by
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  Thanks to the hard work of both our professional and Member indexers, we have achieved another milestone at Eat Your Books - over 1.5 million indexed recipes! When we break down that impressive figure, we find over 1.2 million recipes from cookbooks; over 151,000 magazine recipes; and nearly 250,000 online recipes, including about 4,600 video recipes. Over 400,000 recipes… read more

Milk Street Live – Fall Tour & PBS Debut

June 21, 2017 by
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Christopher Kimball is taking Milk Street on the road this Fall and tickets are on sale now. Please note pre-sale access ends June 29, 2017 using code MSKLIVE. Kimball will be signing the first Milk Street Cookbook after the events for all VIP ticket holders. If you can't make one of his appearances, publication date is set for September 12th for… read more

Salt, Fat, Acid, Heat by Samin Nosrat

June 21, 2017 by
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat is a master class in cooking that condenses decades of professional experience into just four simple elements - salt, fat, acid and heat. The author learned to cook at Chez Panisse and has been hailed as "the next Julia Child" from NPR's All Things Considered and her mentor… read more

Cookbook Giveaway – Salt, Fat, Acid, Heat

June 21, 2017 by
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat is a master class in cooking that condenses decades of professional experience into just four simple elements - salt, fat, acid and heat. For more information on this invaluable book, please see our review post which shares two recipes Caesar dressing and mayonnaise and examples of the beautiful illustrations… read more
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