Guerrilla Tacos by Wesley Avila

March 19, 2018 by
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Guerrilla Tacos: Recipes from the Streets of L.A. by Wes Avila draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection in this his debut book. Los Angeles is known for its wealth of taco trucks and somehow Avila's Guerrilla Tacos has managed to win almost every… read more

Who gets to tell the story?

March 19, 2018 by
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I've written many times about virtually traveling by means of cookbooks and food. If one cannot visit a land, what better way to get a taste of it than to, well, get a taste of it. While I still believe in this concept, I've come to think that some of the cookbooks that celebrate a culture don't adequately translate the flavors… read more

Recipes from The Palestinian Table

March 19, 2018 by
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Phaidon creates books that ushers  readers around the globe through stunning photographs, beautiful stories and recipes. We are able to experience myriad cultures and traditions through their pages bringing us all just a little bit closer.  One such title is Reem Kassis' James Beard nominated, The Palestinian Table. Here Reem weaves together personal anecdotes, traditions and history so that we may experience… read more

A can and a plan

March 18, 2018 by
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  While cooks eschew most canned vegetables and fruits, there is one canned item that should always have space in your pantry. Canned beans (aka pulses) like chickpeas, butterbeans, and pintos are versatile items that can help you get dinner on the table in no time flat. Even esteemed chef Yotam Ottolenghi is a fan of canned beans, and has… read more

Corsica by Nicolas Stromboni

March 18, 2018 by
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Corsica: The Recipes by Nicolas Stromboni is a beautifully photographed book celebrating all that is Corsican. Far more than a collection of recipes, the pages here also reflect the people and the landscape of this island while exploring eighty incredible recipes designed to be prepared in anyone's home kitchen. Relatively unexplored by visitors from outside Europe (although it attracts an… read more

A cook and a book

March 17, 2018 by
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  Members of cookbook clubs like the EYB Cookbook Club are used to working their way through cookbooks, asking others for advice, and offering their own. It's a great place learn how to decipher what a cookbook author means, or expound on changes that worked out better than the original text.  If there is anything better than learning from your… read more

Special Offer from Interlink Books

March 17, 2018 by
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Throughout the month of March Interlink Books will be celebrating women's voices and actions, especially those of the new generation of rising young activists who are not afraid to speak truth to power, challenge media, and fight for social justice, women's rights, and against unjust civil and human rights laws. With every order you place, you will receive a surprise gift… read more

A better way to temper your eggs

March 16, 2018 by
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  Many dishes both savory and sweet, ranging from silky custards to soothing soups, call for tempering egg yolks. The process can strike fear in the hearts of cooks because one misstep can lead to a clumpy, curdled disaster. Sometimes the technique is actually unnecessary, says Sohla El-Waylly, Assistant Culinary Editor at Serious Eats. She provides the when, why, and… read more

Featured Cookbooks & Recipes

March 16, 2018 by
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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

Cookware everywhere you turn

March 15, 2018 by
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  Scrolling through my social media feeds today, I admit I felt a bit overwhelmed with the volume of cookware-related tweets. Michael Symon was announcing his new line of branded pots and pans, Food52 was featuring a glass-lidded cast-iron brasier, and then I spied another post from Bon Appetit announcing Le Creuset's new tri-ply stainless steel cookware line.  Those are just… read more

Zingerman’s Bakehouse by Amy Emberling and Frank Carollo

March 15, 2018 by
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Since 1992, Michigan's renowned Zingerman's Bakehouse in Ann Arbor has been feeding hungry locals and travelers from across the United States. In celebration of their 25th anniversary, Amy Emberling and Frank Carollo decided to share 65 of their well-tested, carefully detailed recipes in a stunning cookbook, Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy. From the opening pages that begin with their… read more

Eat Offbeat Cookbook Update

March 15, 2018 by
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  It is hard to believe that a year has gone by since I shared information about a cookbook Kickstarter from a group of chefs cooking to make a difference in New York CIty, Eat Offbeat. That Kickstarter blew up and almost doubled the projected goal of $50,000.  I spoke with the Co-founder and CEO of Eat Offbeat this morning, Manal… read more

The Italian Regional Cookbook – Valentina Harris

March 14, 2018 by
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When your father is an English army officer and your mother, an Italian countess, naturally you grow up in a Tuscan castle with all the accruements of same. Such was Valentina Harris' fate to while away the days wandering through vineyards, olive groves, vegetable gardens, and slaughtering chickens. Yes, slaughtering chickens - she could slaughter a chicken by 8 years… read more

JBF Cookbook Award nominees announced

March 14, 2018 by
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  Today the James Beard Foundation announced the nominees for its 2018 Cookbook Awards and other food writing/media awards. It is always interesting to compare the JBF list to the IACP list to see how many books overlap between them. If a book has made both lists, it has to be one of the best of the year. In 2018,… read more

Lucky Charms Brownie Treat

March 14, 2018 by
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Lucky Charms®' has a limited edition cereal out now that contains a  marshmallow shamrock. Why am I telling you this news on pi(e) day? Because this shamrock laced cereal is perfect to create a special St. Patrick's Day treat. I whipped up these bars in no time and while they definitely fit into the ugly but delicious category kids love them. My… read more

Celebrate Pi(e) Day

March 13, 2018 by
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March 14 (3.14 if you use the month-first convention found in the US) is the perfect day for bakers to celebrate both pi (the mathematical constant) and pie (the tasty food with endless variants both savory and sweet) because of the natural synergy between the two. Bakers use pi when scaling pie and cake recipes to determine the proper pan… read more

David Chang announces new multimedia company

March 12, 2018 by
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Fresh off the success of his Netflix series "Ugly Delicious," restaurateur and chef David Chang has announced the creation of a new multimedia company called Majordomo Media. In a statement, Chang called the company a place to create content revolving around "food and culture in a way nobody has really ever tried" before.  Chang formed the new company along  with… read more

A Seat at the Table

March 12, 2018 by
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The Beekman 1802 brand has had me longing to live on a farm, make my own goat cheese and collect eggs in a Beekman Shopping Egg Basket since they came to be. Until I can make that dream a reality, I am content to live vicariously through their cookbooks and an occasional purchase from their shop. I want the egg… read more

Ruth Rogers and Nigella Lawson keynote speakers at Cherry Bombe’s Jubilee

March 11, 2018 by
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  Cherry Bombe Magazine is hosting its sixth Jubilee conference next month. The keynote speakers at the conference are two culinary icons: Nigella Lawson and Ruth Rogers. "The two women are such a powerhouse duo, in terms of one representing the working chef and the other the home cook," says Cherry Bombe  co-founder Kerry Diamond.   The conference will be held April 14… read more

The man behind the Meyer lemon

March 10, 2018 by
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  When citrus season hits the US, one item you will find at supermarkets in most major cities (and even plenty of smaller ones) is the Meyer lemon. Sweeter than the common Eureka lemon, the Meyer lemon also contains a much thinner skin and a flowery aroma. The fruit is nearly synonymous with California, where the bulk of the US… read more

This month’s exciting cookbook titles – March 2018

March 10, 2018 by
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Are you ready for another fantastic year of cookbook releases? Surrender and order additional bookcases because 2018 is gearing up to be as exciting, if not more so, than 2017. My preview-palooza post contains a breakdown by month of cookbook titles and is updated frequently. I added exciting titles this week including: The Art of Home Cooking: Recipes for Everyday… read more

Featured Cookbooks & Recipes

March 9, 2018 by
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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

Fascinating list of the “100 most Jewish” foods

March 9, 2018 by
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  It's always a gamble to make a list of the "best" or "most popular" or even "most representative" foods for a particular country, culture, or group. Undoubtedly someone will feel that you included a food that didn't belong, that you overlooked an essential item, or find another to quibble about. Lucky for us, this didn't stop Tablet Magazine, which… read more

Wild Honey & Rye by Ren Behan

March 8, 2018 by
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Last September, Wild Honey and Rye: Modern Polish Recipes by Ren Behan was published in the UK (by Pavilion) and I absolutely fell in love with it. I've been biting my nails waiting for its March 2018 release here in the US (by Interlink Publishing) so that we could do a joint promotion and finally the time has arrived! Ren… read more

How to use the other side of your chef’s knife

March 7, 2018 by
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  We're all familiar with how to use the business-end of our chef's knives. But did you know that the back of the blade, also known as the spine, is also very useful? Joe Sevier at Epicurious does, and he tells us six ways to use the other side of a chef's knife. The blunt side of your knife is… read more
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