Semifreddo hits all the right notes

August 19, 2019 by
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It can be a challenge to write a blog that is read by people all over the world. When it's blistering hot in one hemisphere, the other is dreading the next winter storm. There are a few foods that transcend the seasons, such as ice cream. Unless you own an ice cream maker - an indulgence if you do not… read more

Food news antipasto

August 18, 2019 by
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It's that time of the week for a review of the items I found interesting over the past several days that did not warrant an entire post. Few things are better than a fresh loaf of artisan bread. The cracking of the crust and the chew of the crumb are delightful. However, few things are worse than stale bread. You… read more

Giving new meaning to ‘topping off’

August 17, 2019 by
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Although I am far from being a 'zero waster', I do attempt to use up all of the food I buy. As I investigate ways to use every scrap (using the EYB Library, of course), I am continually amazed by the number of things I don't know about parts of the produce that I buy or grow. That point was… read more

101 Things to Do with a Bundt® and Bundt® Pans Giveaway

August 17, 2019 by
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Title:  101 Things to Do with a Bundt® Pan Author: Jenny Hartin About the author: I have always loved words and have written stories, essays and even entire manuscripts. I started up The Cookbook Junkies about twelve years ago and began writing cookbook reviews for Tastebook (now Taste) and other sites. A little over three years ago I approached Jane about joining… read more

This week at Eat Your Books

August 16, 2019 by
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Check out this week's recipes, giveaways, cookbook previews and more. Eat Your Books (EYB) is a website for people who love cookbooks and want to make better use of the great recipes from those books. This month we celebrate ten years of providing our members with the tools to better utilize their cookbook collections and have a number of special promotions… read more

Young writers to watch

August 14, 2019 by
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After you've been collecting cookbooks and other food-related books, you tend to develop a fondness for certain writers and seek out their books. While favorite authors are awesome, it is nice to find new voices to add to your list and The Art of Eating Magazine can help with this task. They asked several established, well-loved food writers to name… read more

Staub Perfect Pan and The Staub Cookbook

August 14, 2019 by
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The Staub Cookbook: Modern Recipes for Classic Cast Iron pays tribute to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country. For more information on this title, see my full review from October 2018 which includes photos of the dishes I have made from this book. Our   provides a look inside The… read more

Getting to know black lentils

August 13, 2019 by
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I must admit to having an aversion to lentils. This is probably due to the fact that as a young vegetarian who was a rubbish cook, I ate far too many bland dishes of underseasoned, mushy legumes. If only I had known about black lentils, aka beluga or caviar lentils, back then. Although regular lentils tend to disintegrate when cooked,… read more

Mealthy Handblend Giveaway

August 13, 2019 by
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Mealthy is joining our month long celebration of EYB with a giveaway of their Handblend Professional-Grade Immersion Blender with Whisk, Chopper, and Cup. I have an immersion blender that I use for puréeing soups and sauces. However, there are times when I need to pulverize onions, celery and other ingredients that my husband cannot know are in a dish but don't… read more

Emile Henry Rectangular Tart Pan and Pies & Tarts

August 13, 2019 by
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Emile Henry and Quadrille are celebrating with Eat Your Books by offering one member an Emile Henry rectangular tart dish along with a copy of Pies & Tarts. Founded in 1850, and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products,… read more

Iconic cookbook authors open their first restaurant together

August 12, 2019 by
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You may be familiar with Melissa Hamilton and Christopher Hirsheimer from their many Canal House cookbooks. After over a decade of writing gorgeous, seasonally-inspired and highly-regarded books, the paid has decided to embark on a new venture, opening a restaurant called Canal House Station earlier this summer.  While the award-winning authors have both been involved in restaurants in their long culinary… read more

World on a Plate Spice Set from SKORDO and Cookbook Collection

August 12, 2019 by
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This month we are celebrating Eat Your Books' tenth birthday with special promotions! Today's giveaway features five of my favorite books from Hardie Grant and Quadrille publishers (they allowed me to pick!) along with a set of spices from Skordo and two recipe kits. I learned about Skordo when a friend was visiting Maine and happened upon a shop that she… read more

Food news antipasto

August 11, 2019 by
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Have you ever wondered why pounds is abbreviated as 'lbs' and ounces as 'oz'? Although I only thought about it in passing, it's something that has puzzled me for years. Southern Living has cleared up the mystery for us, explaining how the shortcuts came to be.  Whether your go-to diner meal is for grilled cheese, the tried and true BLT,… read more

Is 2019 going to be the year of the carrot?

August 10, 2019 by
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When we list up-and-coming food trends, most of the time the honors go to 'exotic' fruits, vegetables, or cuisines that are gaining recognition outside of the native areas. Pantry and refrigerator staples are rarely trendsetters, which is why one phenomenon has piqued the interest of Australian Gourmet Traveller. The magazine reports on the surprising carrot trend that has popped up… read more

These tools are real multi-taskers

August 9, 2019 by
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I've got a kitchen full of tools and equipment that were specially designed for cooking. From mixers to spatulas to cake decorating tips, these tools belonged in the kitchen from the moment they were conceived. But some of the most useful kitchen items that I have came from other rooms in the house and even from the garage. The Washington… read more

From Freezer to Instant Pot

August 9, 2019 by
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Title:  From Freezer to Instant Pot: The Cookbook: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer Authors: Bruce Weinstein and Mark Scarbrough, the dynamic duo behind countless cooking titles that have become kitchen bibles to their fans.  In yesterday's article on heirloom cooking, I stated that many cooks enjoy the old school methods of creating… read more

This week at EYB – special anniversary promotions and more!

August 9, 2019 by
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Check out this week's recipes, giveaways, cookbook previews and more. Eat Your Books (EYB) is a website for people who love cookbooks and want to make better use of the great recipes from those books. This month we celebrate ten years of providing our members with the tools to better utilize their cookbook collections and have a number of special promotions… read more

Food and politics grow more entwined

August 8, 2019 by
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It used to be relatively easy to isolate food from politics. You could fine tune your Twitter feed and Facebook notifications to only show images of gorgeous dishes or links to new recipes. In recent months, however, that has become a challenge as we learn that our food system and political system are completely entwined.   A potential no-deal Brexit cloud… read more

Everyone wants to be an Italian nonna

August 8, 2019 by
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In this age of instant gratification with thirty second food videos or turning on lights with a voice command, it is comforting that cooks are drawn to preparing food like our grandmothers and great grandmothers did. There has been a resurgence of cookbooks that deliver such recipes: Heirloom Kitchen, Tortellini at Midnight  and the upcoming release of Pasta Grannies (on the EYB… read more

Discovering the past through a cookbook

August 7, 2019 by
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The story of immigration is as old as human history. Stories about dangerous ocean crossings, perilous overland treks, navigating in a strange land, or learning a new language resonate because so many of us have ancestors who emigrated to the place we call home. If we're lucky, an older relative can recount the journey with us. If not, it can… read more

Le Creuset Berry Dutch Oven Special EYB 10th Birthday Promotion

August 7, 2019 by
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My love affair with cookware would seem unreasonable to most. I, myself, cannot explain nor justify my serious addiction to French enamel cast iron or remember how it began. I go so far as to pause the television if I glance upon a Dutch oven on a stove and have to verify for myself if it is Le Creuset (I… read more

Simple recipes are sometimes the best

August 6, 2019 by
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Tonight was National Night Out/Nite to Unite, an annual community-building campaign in the US. It is designed to bring neighbors together and also to promote relationships between community members and law enforcement. Our next door neighbors and good friends hosted a party for our block this year. I wanted to participate and since I love to bake, a logical choice was… read more

Steak and Cake – Elizabeth Karmel & Carthage. Co Stoneware Cake Pan

August 5, 2019 by
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Title: Steak and Cake: More Than 100 Recipes for the Best Meal Ever Author: Elizabeth Karmel, a.k.a. Grill Girl is a cookbook author, restaurant owner and has a resume that would consume this post. To find out more about Elizabeth and her cookbooks, see our bio page. This book is the best of both worlds where meat meets sweets with… read more

Food news antipasto

August 4, 2019 by
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The week flew by too quickly once again, but here it is time for a review of the little items that I found interesting over the week but that did not warrant an entire post. While I love to watch food shows like Chef's Table, I must admit that sometimes I find them a bit too precious. If you do… read more

Spice support: za’atar

August 3, 2019 by
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Middle Eastern food has risen in prominence in the past few years, thanks to the excellent and approachable recipes provided by Yotam Ottolenghi, Anissa Helou, Michael Solomonov, John Gregory-Smith, Sabrina Ghayour, and others. These recipes contain ingredients that until recently were unfamiliar to most Western palates, including harissa, baharat, ras el hanout, and za'atar. Today we are going to dive… read more
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