The latest tattoo fad is inspired by kitchenware

August 31, 2018 by
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Tattoos of whisks, animals, cupcakes, and more adorn various body parts of chefs and dedicated cooks all over the world. Now we can add a new category to the annals of kitchen-inspired tattoo art: Pyrex bowls and bakeware. The designs, which have changed only subtly since the 1950s, have arguably lasted so long that they have attained a classic status.… read more

The Karachi Kitchen

August 31, 2018 by
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The Karachi Kitchen: Classic and Contemporary Flavors of Pakistan by Kausar Ahmed brings the diverse cuisine of this area of the world to our kitchen. Drawing influences from across South, Central, and West Asia, the food of Karachi is as varied as its people.  Acclaimed Pakistani chef, food and prop stylist, and educator Kausar Ahmed has curated and created unique,… read more

Featured Cookbooks, Recipes, and the Latest EYBDigital Previews

August 31, 2018 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published.  Our latest feature, EYBDigital Previews, allows you to view an extract from a… read more

Edgy Veg by Candice Hutchings

August 30, 2018 by
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The Edgy Veg: 138 Carnivore-Approved Vegan Recipes by Candice Hutchings and James Aita promises to deliver vegan food that satisfies our insatiable need for comfort food. The Edgy Veg, the YouTube sensation (with over 250,000+ subscribers and counting), was created by Candice Hutchings and her husband James Aita who are on a journey to revolutionize vegan food as we know it. … read more

José Andrés releases a new memoir next month

August 30, 2018 by
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Chef and restaurateur José Andrés added another job description - humanitarian - several years ago when he started the nonprofit organization World Central Kitchen. Andrés founded WCK following the devasting earthquake in Haiti in 2010. Last September, WCK tackled an even bigger challenge, helping to feed tens of thousands of people after Hurricane Maria devastated Puerto Rico. Andrés and WCK landed on… read more

Bong Appetit? Chefs take an interest in marijuana

August 29, 2018 by
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With the expansion of recreational marijuana in several US states, entrepreneurs have looked for new ways to market their product. One popular concept is marijuana edibles, usually sold in the form of chocolates or candies. Of course, baking with marijuana is not a new concept, as almost anyone who was a college student from the 1960s onward could tell you.… read more

Mayo is good for more than sandwiches

August 28, 2018 by
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Most of us have a jar of mayonnaise in the refrigerator, just waiting to be slathered on a sandwich. That's far from the only use for the condiment, however, as Food & Wine explains. They have five chef-recommended ways to make the most of mayo. Recent articles have predicted the end of mayonnaise (allegedly millenials don't like it), but chef… read more

Secrets of the Southern Table by Virginia Willis

August 28, 2018 by
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Secrets of the Southern Table: A Food Lover's Tour of the Global South by Virginia Willis takes the reader on a tour of today's South with not only classic Southern recipes but dishes that draw from the area's many global influences, like Catfish tacos with avocado crema and Mississippi-Style Char Siu pork tenderloin. In addition to the recipes, Virginia profiles some… read more

The rise of the donut peach

August 27, 2018 by
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In 1993, Florence Fabricant reported on a new type of peach that was "juicy and luscious" but looked rather odd. It was much more squat than the typical golden red orb that everyone loved. First called a Saturn peach, it became known as the "donut peach", and now it's taking the US by storm.  Donut peaches are descendants of wild… read more

August 2018 New Cookbooks Review

August 27, 2018 by
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In my part of the world (Colorado) the temperatures are cooling off a bit and soon the leaves will begin their transition to hues of yellow and orange. August is taking its exit and a new season will arrive tempting us to turn on our ovens more and bake. In Colorado, we can get snow in May and sometimes as… read more

Mark Hix adores this classic cookbook

August 26, 2018 by
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Mark Hix is a celebrated food writer and renowned restaurateur. He has five acclaimed restaurants, pens a weekly column in the Independent on Saturday magazine, and has written several award-winning cookbooks. Hix has an impressive 2,500+ volume cookbook collection, but he admits he really only reads a few of these with any regularity. One of those is Anna del Conte's… read more

August 2018 Eat Your Books Cookbook Club Summary

August 26, 2018 by
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We have an incredible community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club and Sweet Eat Your Books Cookbook Club, places where we share our successes and fails in cooking and baking from specific cookbook titles. Here on the site our recipe notes feature - completed by members and our indexers - help… read more

The biggest food trends of the past 40 years

August 25, 2018 by
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We spend a fair amount of time researching and reporting on food trends here at EYB. No matter how frivolous, they are reflected through the subject matter of new cookbooks. However popular they may be at the time, the very nature of trends is that they fade away. A review of yesterday's trends invokes nostalgia - and sometimes puzzlement - but… read more

Featured Cookbooks, Recipes, and the Latest EYBDigital Previews

August 24, 2018 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our latest feature, EYBDigital Previews, allows you to view an extract from a growing… read more

Always Delicious – Our latest EYBD title

August 23, 2018 by
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We are very excited to announce our latest addition to our EYBDigital library of titles and our first New Zealand title! Always Delicious: Favourite Recipes from the New Zealand Listener by Lauraine Jacobs is a beautiful book set for publication next month on September 24.  Lauraine is one of New Zealand's leading food writers, best known for her long-running weekly food column in… read more

Madeleine Kamman’s lasting influence

August 23, 2018 by
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A few weeks ago we reported the news of Madeleine Kamman's passing, and how her teaching techniques had a profound influence on her students. One didn't have to take a cooking class from her to be influenced by Kamman, as her writing also provided inspiration to generations of cooks and writers. Over at Food52, several people including Amanda Hesser and Amy… read more

State fair season is here

August 22, 2018 by
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The cicadas are buzzing, signaling the wind-down of summer in the US. Another sign that summer is drawing to a close is the opening of state fair season. Across the country, each state celebrates with a combination of agricultural exhibits, carnival rides, concerts, and, of course, food. Lots and lots of food.  People flock to stands selling a variey of goodies,… read more

Joe Knows Fish by Joe Gurrera

August 22, 2018 by
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When I first moved to New York, I would wander the streets after work looking for adventure. I loved visiting groceries such as Fairway and Citarella. Those shops were like a magical wonderland filled with spices and ingredients this midwest Alice had not yet laid eyes upon. Citarella Fine Foods is the seafood spot in Manhattan and at it's helm… read more

Chef Peter Doyle reflects on a 40-year career

August 21, 2018 by
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After over 40 years behind the stove in some of Australia's finest restaurants, renowned chef Peter Doyle is hanging up his apron. In an interview with Australian Gourmet Traveller, the Sydney-based chef shares his insights on how the restaurant business has changed over the course of four decades.  Doyle begins by recounting his inauspicious entry into the restaurant world. "The… read more

What’s the best way to store basil?

August 20, 2018 by
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Basil is one of those herbs that shines best when fresh - the dried version offers only a pale ghost of the plant's vibrant flavors. Growing your own is the best way to capture those essences, but not everyone can do that. Purchasing fresh basil is the next best option, but it doesn't store well. Aside from using it the… read more

More with Less by Jodi Moreno

August 20, 2018 by
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Jodi Moreno is a trained natural foods chef and award-winning blogger known for keeping food simple. In her third book, More with Less: Whole Food Cooking Made Irresistibly Simple, she creates bold, satisfying flavors using only whole food ingredients. The 130 recipes in this title are approachable and utilize easy techniques while requiring 10 ingredients or less! While the dishes in… read more

Buyer beware when it comes to cookbook safety

August 19, 2018 by
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The recent recall of Tales from a Forager's Kitchen got me thinking about food safety in cookbooks. Many modern books go out of their way to be safe, with meticulous instructions and caveats - especially books on sous vide cookery. With older books and self-published books, you're on your own.  Books by self-described foragers or naturalists are among the most… read more

Cookbook author James Villas dies at 80

August 18, 2018 by
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We have more sad news in the world of cookbooks, as author James Villas has died at the age of 80. Villas was one of the best known and most respected authorities on American cuisine. A native of Charlotte, North Carolina, he left an indelible mark in the world of food.  Villas was the food and wine editor of Town & Country… read more

Wild Bread – Flour – Water – Air

August 18, 2018 by
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Wild Bread: Sourdough Reinvented by MaryJane Butters completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. Here, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured - everything from gluten-free brown-rice flour to quinoa to common… read more

Featured Cookbooks, Recipes, and the Latest EYBDigital Previews

August 18, 2018 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our latest feature, EYBDigital Previews, allows you to view an extract from a growing… read more
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