Influential French chef Paul Bocuse dies at 91

Paul Bocuse, the French chef whose influence on the world of fine dining was incalculable, has died at the age of 91, according to the BBC. The chef is best known outside of his native France as the fouder of the Bocuse d'Or international cooking competition.  Bocuse led the wave of chefs exploring what became known as nouvelle cuisine, a… 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

Learning about an ingredient the hard way

  It all started with a trip to the newly-opened gourmet market. The small space it occupied in a charming old exposed-brick storefront was packed with an array of locally-grown produce and ingredients not frequently seen in our small town. Naturally, this unexpected variety made me almost giddy. I loaded up my basket with all manner of interesting produce, grains,… read more

Looking back at a Cold War cookbook

Tensions ran high in Berlin during the summer of 1948. The first crisis of what would become known as the Cold War was happening in the war-torn capital of Germany, as the Soviets had cut off rail and road access to the city, and severely rationed its electricity and water. They hoped to drive away the Westerners who were helping… read more

Patricia Heaton’s Food for Family and Friends

Most of us know Patricia Heaton, the actress, from her hit shows, Everybody Loves Raymond and The Middle, as well as other tv and movie roles. It was in October 2015 when Patricia Heaton Parties aired on the Food Network that we learned the busy mother of four also has a passion for cooking and entertaining.  On February 6th, Patricia Heaton's Food for Family and… read more

Major layoffs at Saveur Magazine

  Saveur ranks as the one of the most popular magazines in the EYB Library. We've often linked to articles on the magazine's website in our blog posts, and we've featured the magazine in our monthly newsletter. This high level of interest in Saveur by our Members makes today's news about layoffs at the magazine all the more distressing.  Editor-in-Chief… read more

I Heart Rome – Maria Pasquale

I Heart Rome: Recipes & Stories from the Eternal City by Maria Pasquale is a guided tour with beautiful food and location photography, classic recipes, and stories from the Italian capital. Profiles of food purveyors and chefs told along with quirky stories and glorious pictures, take the reader on an inspiring journey through the Rome that tourists rarely get to… read more

Honey & Spice – Sarit Packer and Itamar Srulovich

  Bear with me, I'm a little giddy. Those two wonderfully kind people pictured above, Sarit Packer and Itamar Srulovich, are the married couple behind the wildly successful Honey & Co. Restaurant in London and are two of my favorite authors. Their first cookbook, Honey & Co. Food from the Middle East was the Sunday Times Food Book of the Year in the… read more

Like browned butter? Try toasted cream

  Browned butter's ability to transform the ordinary into the extraordinary is nothing short of a miracle. The complex flavor that develops by heating the milk proteins adds depth to a variety of goods both sweet and savory. As Sohla El-Waylly of Serious Eats shows us, this amazing transformation also works with cream.  Of course, once you think about it… read more

Made in Vietnam – Tracey Lister & Andreas Pohl

This week I am going to bring you several promotions on books that take you around the world with delicious bites in follow up to my Globetrotting through your cookbook library.  First up, we have Made in Vietnam: Homestyle Recipes from Hanoi to Ho Chi Minh by Tracey Lister and Andreas Pohl (a reissue of their 2014 title Real Vietnamese Cooking). This vibrant… read more

Make cheese, not war

  Since the end of the Cold War, military weapons stockpiles have been shrinking in size. This reduction in arms means that huge storage facilities - many of them underground bunkers - are being decommissioned. While rich people are converting missile silos in the American Midwest to upscale doomsday prep condos, companies in Switzerland have found a much better use… read more

Globetrotting through your cookbook library

This weekend is one of administrative work but the urge to write had to be answered. While I believe my love of cookbooks started from wanting to be better than what had been drilled into me as a child, it blossomed due to my need to explore other cultures that interested me. I didn't want to become a close-minded recluse… read more

Australian food blog awards announced

  Just over a week ago, we learned the winners of the restaurant awards given by the Australian Good Food & Travel Guide. The AGFG has also announced its picks for the top 10 Australian food blogs.  Several of the blogs are focused on restaruant reviews, like the Melbourne-based Eat and Be Merry. This blog is a group effort, featuring friends… read more

Grow Cook Nourish by Darina Allen

Darina Allen runs the world-renowned cooking school at Ballymaloe in County Cork, Ireland. She founded the school with her brother, Rory O'Connell, in 1983 and since then has authored many cookery books. Besides running the school with her brother, her daughter-in-law, Rachel Allen, also teaches there and lives nearby.  The family connection travels back to when Darina (O'Connell then) started as a… read more

René Redzepi prepares to open the new Noma

  René Redzepi was living the dream: two Michelin stars plus many other accolades for a destination restaurant where you couldn't get a reservation for months. After sitting at or near the top of every worldwide restaurant ranking for several years, the chef closed the doors of Noma early last year and announced that he was moving the restaurant to a… read more

Meet the baker behind the beautiful pies of Instagram

  Internet fame can be overwhelming and fickle, as Lauren Ko is discovering. Ko is the baker who has quickly developed a huge following - over 100,000 people follow lokokitchen on Instagram - over her intricately decorated pies. Even though most of the comments she has received are positive, a few people have sent her hate mail.  In Ko's interview… read more

Featured Cookbooks & Recipes

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 team.… read more

Your cookbook collection could be worth more than you think

  When you think of collectible cookbooks, you probably consider volumes like a first edition of Joy of Cooking or a signed copy of Mastering the Art of French Cooking, both of which are highly sought after books. But these aren't the only cookbooks that are worth collecting. According to Food & Wine, many other volumes may be valuable as well.… read more

Smoking Hot & Cold by Charlotte Pike

Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables by Charlotte Pike provides nearly 100 recipes to add flavor and depth to our dishes in the form of smoke. Of course, we are all familiar with smoking proteins but what about smoking vegetables and condiments or even dessert? Charlotte has us covered with chapters covering Fish,… read more

Cookbook Dreams

The last week I've been busy adding 2018 titles to the library, editing them, writing up a few promotions and wishing for more time to cook from all the great cookbooks that I already own. Even with my embarrassment of riches in the cookbook department, I keep thinking about all the books that I wish would be written. Every few… read more

New year, same celebrity diet books

  You can tell when the year changes in many ways: the days are getting longer (or shorter), calendars are all 50% off, organizing and cleaning items are on sale, and celebrity diet books appear in bookstores. While these cookbooks may inspire some people, Anthony Warner is one person who remains unimpressed. He provides scathing reviews of five celebrity diet… read more

Smitten Kitchen Every Day by Deb Perelman

Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites, Deb Perelman's long anticipated follow up to her New York Times best selling, The Smitten Kitchen Cookbook, delivers more than 100 new, easy-to-cook, impossible-to-resist recipes. Deb's blog is indexed for our members (one click and you can add 1,150 searchable recipes to your bookshelf). It is often said that sequels are never as good as the… read more

Finding deliciousness in unexpected places

  When you enter an upscale grocery store or posh farmer's market, you expect to see the finest produce and the highest-quality foods. Shopping in one of these establishments can be a pleasant experience, as they are usually well-appointed, attractively lit, and have helpful staff. As good as that shopping experience may be, nothing compares to the joy in finding… read more

Baco by Josef Centeno

Josef Centeno is the chef credited with capturing the myriad tastes of Los Angeles on one plate. In his debut cookbook written with food writer, Betty Hallock, Bäco: Vivid Recipes from the Heart of Los Angeles, he delivers his food - vibrant and fresh with influences taken from the melting pot of cuisines that make up this fascinating food paradise. Recipes span from… read more

The New Yorker adds a food department

  The New Yorker is known for in-depth, thought-provoking articles about a variety of topics, including the occasional food article. We won't be able to say "occasional" much longer, as the magazine announced today that it now has its own food department. As editor Michael Luo notes in his announcement, The New Yorker has a long tradition of offering quality… read more
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