The last two weeks: Basque cheesecake, recipes, Spring cookbook highlights, EYBD previews and more!

Last week we held our roundup as the timing fell close to the monthly newsletter. We prefer to space out our mailings as a courtesy to our members. Nothing drives me bonkers more than getting several emails in the span of a week from the same party. “Yes, Sur la Table, I know I left something in my shopping cart. I was virtual shopping and pretended to buy all the goods. Thank you for the reminder!” Since this roundup will be a fairly large one, I will keep the topic for this week short and sweet: Basque cheesecake.

Surprisingly enough Basque cheesecake does not have a history steeped in centuries old tradition. The dessert became popular in the 1990’s in San Sebastian, Spain at a restaurant called La Viña invented. The burnt-topped silky smooth cheesecake that requires no crust or water bath and results in a decadent dessert that lands somewhere between a flan and a New York style cheesecake is less than 30 years old.

Recently, Jane and I were talking about this type of cheesecake. She made the L.A. Times version photographed above and I’ve made crustless cheesecake without a water bath but I confess that my results did not look nearly as amazing as the interior slice pictured below. I know what I will be making this weekend.

Have you made a Basque burnt cheesecake? If so, did you prefer it to a regular cheesecake? Did it blow your mind or was it just so-so. Let me know.

The last two weeks on the blog

Since our last roundup, Darcie has written these articles:

• The rapid rise and fall of Recipeasly
• Celebrate Welsh food on St. David’s Day
• Barbara Kirshenblatt-Gimblett’s cookbook collection will amaze and inspire you
• Sahten – The Skatepal Cookbook
• The mystery of Canada’s hard butter
• EYB by the numbers
• New UK cookbook provides chefs’ favorite lockdown dishes

Darcie’s weekly food news antipasto is shared every Sunday and the tag #foodnews brings up these information-packed posts from the most current to the first one. The monthly newsletter went out last week. If you missed it you can read a copy here.

• Jane announced our 10,000th indexed cookbook!

Since our last roundup, I have posted:

• Food, times are changing and the importance of our words with Darcie’s input
• Simply Julia – Cookbook Giveaway
• The Shortcut Cook – Cookbook Giveaway
• February 2021 New Cookbook Review
• Preorder Cookbook Perks: Spring 2021
• February 2021 EYB Cookbook Club Summary (shares cooking options for March – May 2021)
• March’s Great Big Cookbook Club Roundup – note the new cookbook club added along with links to any promotions/Kindle sales for upcoming books

Other posts:

• Spring 2021 Cookbook Highlights
• All Things Baking: 2021 Baking Titles; Online Baking Classes 
• Updated the 2021 cookbook preview post (so many cookbooks coming!)

And as always I continue to update our Kindle deals post so check the blog for new sales.

Jenny and the EYB Team

---

Recently Indexed Cookbooks

• The Kitchen Without Borders: Recipes and Stories from Refugee and Immigrant Chefs by Eat Offbeat Chefs
• The Shortcut Cook: Classic Recipes and the Ingenious Hacks that Make them Faster, Simpler and Tastier by Rosie Reynolds (enter our giveaway to win a copy)
•  Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen (enter our giveaway to win a copy)
• What’s Gaby Cooking: Eat What You Want: 125 Recipes for Real Life by Gaby Dalkin
• The Hairy Bikers’ Veggie Feasts: Over 100 Delicious Vegetarian and Vegan Recipes, Full of Flavour and Meat Free! by Hairy Bikers, Si King and Dave Myers
• Classic Italian Recipes (Hamlyn Classic Recipes series): 75 Signature Dishes by Anna del Conte
• Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains by Elaine Boddy
• Farm Food, Volume One: Fall & Winter by Kurt Timmermeister

---

Member Photos from the Last Two Weeks

Spongecake with orange-butter filling (Gâteau fourrée à la crème d’orange) from Mastering the Art of French Cooking, Volume One by Julia Child, Louisette Bertholle and Simone Beck submitted by member paisleymonsoon

Okonomiyaki with shredded cabbage, dailkon and fried noodles from Australian Gourmet Traveller Magazine, December 2013: The Christmas Issue by Alice Storey submitted by member KarinaFrancis

Have you uploaded any of your own photos yet? Learn more! Please remember to update your profile with your Instagram name if you would like to be tagged in any photos that we share!

---

Featured Online Recipes from the Last Two Weeks

Burnt Basque cheesecake from Great British Chefs – Chef Recipes by Edd Kimber

Sticky caramel, black pepper and ginger chicken from Dish Magazine, Mar/Apr 2021 by Claire Aldous

---

EYBDigital Previews

Recently we uploaded our 937th EYBDigital Preview where a selection of full sample pages is available for the following cookbooks.

Learn more about EYBDigital Previews.

Note: To learn why you cannot add all EYBDigital Preview recipes to your Bookshelf, please read this Help page.

• 10 recipes from Root Stem Leaf Flower: How to Cook with Vegetables and Other Plants by Gill Meller – UK pub date 5/28/2020; US 3/9/2021
• 3 recipes from Just Eat Real Food: 30-Minute Nutrient-Dense Meals for a Healthy, Balanced Life by Caitlin Greene – pub date 3/9/2021
• A selection of pages and 5 recipes from How to Make Anything Gluten Free by Becky Excell
• A selection of pages and 4 recipes from At Home in the Kitchen: Simple Recipes from a Chef’s Night Off by David Kinch and Devin Fuller – pub date 3/23/2021

---

Cookbook Giveaways
Click on the Bold Blue Link Below to Enter

• 

• 

• Enter our US giveaway to win one of three copies of Holy Sweet!: 60 Indulgent Recipes for Bigger, Better Desserts by Peabody Johanson with one grand prize winner receiving an Emile Henry loaf pan which expires March 14, 2021.
• Enter our US/CA giveaway to win one of three copies of Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake by Michelle Polzine which expires March 19th, 2021.

*Publishers thank us for our continued patience while awaiting the arrival of prizes as warehouses are not operating at full capacity yet and it appears things will only get slower as the winter season takes hold. The cookbook giveaway roundup shares all current giveaways.

View Past Weekly Roundups