André Simon Food and Drink book award winners 2019

February 22, 2020 by
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We have long covered the IACP, JBF, and Writers Guild UK cookbook awards, but one has sailed under our radar for years. This year we are rectifying that oversight, and are reporting on the 2019 André Simon Awards. Simon was the charismatic leader of the English wine trade for almost all of the first half of the 20th century, and the… read more

An ode to the carrot

February 21, 2020 by
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In yesterday's post about cooking under lockdown, the bloggers profiled in the story said that they could always find carrots at the supermarket because nobody really liked them. One of our favorite cookbook authors begs to differ. Yotam Ottolenghi just penned a missive extolling the virtues of the 'anything but humble' root vegetable. Ottolenghi posits that carrots are loved by… read more

Cooking under lockdown

February 20, 2020 by
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Unless you have been living under a rock, you have heard about the novel coronavirus (COVID-19) outbreak in China. Because this virus has a relatively long incubation time, the quarantines that have been set up to contain it are long-lasting. Some people in the hardest hit region have been hunkering down for several weeks. The virus has also hit supply… read more

Over 70,000 cookbook recipes online

February 19, 2020 by
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The milestones at Eat Your Books just keep coming. Last month we were excited to announce our 600th EYB Digital Preview and over 9,000 cookbooks indexed. This month we are adding another feather to our cap: we now have surpassed 70,000 online recipes from cookbooks in the EYB Library. To think of it in book terms, those freely available recipes… read more

IACP Cuisinart Awards – 2020 Nominees

February 18, 2020 by
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Congratulations to the 2020 class of nominees for the International Association of Culinary Professionals Cuisinart Awards. The winners will be announced at the IACP Annual Conference on March 28, 2020 in Pittsburgh. Once again the IACP has made changes to the categories of books being judged. For 2020 two categories got the axe: there will be no Compilations or Reference/Technical books… read more

Improve your baking in ten weeks

February 17, 2020 by
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I love to bake and usually have a baking project going at any given time. To keep this habit from further expanding my waistline, I give away most of the cakes, cookies, pastries, pies and tarts that I make. My friends and coworkers gratefully receive these goodies, with many of them saying that they do not themselves bake because they… read more

Food news antipasto

February 16, 2020 by
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It is nearing peak melon season in Australia, and while the drought has been bad news for the fires that are wreaking havoc across the continent, less water is not bad for the melon crop. When water is scarce melons can actually have more flavor, according to The Guardian. They have assembled a guide on how to choose the best… read more

Ways to use leftover Valentine’s Day chocolate

February 15, 2020 by
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I cannot imagine this happening to me, but according to Food & Wine it is possible to receive too much chocolate for Valentine's Day. For those who are fortunate enough to have a windfall of extra truffles or other chocolate goodies, they offer five ideas for using up the leftovers. I suspect you will be able to guess some of… read more

What it’s like to live with a food nerd

February 14, 2020 by
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My husband often jokes that the only way to get me to make something twice is to tell me that the dish I made isn't very good. He is not altogether wrong in that opinion. As someone who is more than mildly obsessed with cooking and baking, I am so eager to try the next new thing that it can… read more

Over 25 years of quick tips

February 13, 2020 by
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Cook's Illustrated Magazine has been helping people understand the whys of cooking since 1993. Ever since the publication first appeared, a column called "Quick Tips" has been showcasing readers' tips for the ultimate kitchen hacks. Daniel Souza, Editor-in-chief of Cook's Ilustrated, sat down with The Splendid Table's Sally Swift to talk about the history these reader-provided tips. In case you… read more

How to pick the perfect melting cheese

February 12, 2020 by
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While most recipes in the EYB Library that call for cheese specify a particular variety, sometimes you will come across one that tells you to use your favorite "melting cheese". You might wonder which cheese is best suited for the purpose. The varieties that immediately come to mind are mozzarella and American cheese, both considered to be a "melting" cheese… read more

A treasure trove of rare and historical Mexican cookbooks is now available online

February 11, 2020 by
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The history of Mexican cuisine involves adaptation, conquest, and assimilation. One way to trace this story is through cookbooks. While not many exist from the earliest interactions between Europeans and Native Americans, a collection of cookbooks at University of Texas at San Antonio provides a rough timeline of the transformation from native dishes to the today's cuisine that combines American… read more

Unsung culinary heroes

February 10, 2020 by
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February is Black History Month here in the US, a celebration of African Americans who have contributed to the fabric of American society. In the culinary world, the focus tends to be on familiar names like Edna Lewis and George Washington Carver, but Nneka M. Okona of The Huffington Post is using this occasion to highlight people you may not… read more

Food news antipasto

February 9, 2020 by
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Have you ever thumbed through a supermarket tabloid while waiting in line at the cash register? If so, you've probably seen a headline that went something like "Stars: they're just like us," with photos of celebrities doing everyday tasks like grocery shopping or walking their dog. For some reason, a recent Epicurious article reminded me of those tabloid pieces. The… read more

Why recipe writers don’t need to worry about artificial intelligence

February 8, 2020 by
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Artificial intelligence (AI) is touted as a way to make things better and faster than humans can by harnessing the power of computers that process innumerable equations in the blink of an eye. It's been put to use in the fields of engineering, medicine, finance, and more. There are plenty of people worried that AI will put them out of… read more

The history of chopsticks

February 7, 2020 by
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Everyone knows that chopsticks are the traditional food eating implement of most Asian cuisines, but do you know where they started and why they became popular? That's a question posed by the Chinese Food & History blog of the University of Michigan's Chinese studies program. There, Q. Edward Yang explores the origin and function of chopsticks in Asian cuisine. Right… read more

A tale of two covers

February 6, 2020 by
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Have you ever noticed that the covers of the same cookbooks published in the US and the UK are frequently different? There are several reasons for this phenomenon, explains Charlotte Druckman in a recent Epicurious article for why this occurs so often. One of the examples discussed is Diana Henry's 2016 release Simple.  Says Henry, “The cover is the thing… read more

Extreme makeover: cast iron edition

February 5, 2020 by
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There are few household items durable enough to hand down from generation to generation, and among these tough goods cast iron cookware may be the most useful and appreciated hand-me-down. A well-seasoned pan is a thing of beauty, handling everything from high heat searing to baking the best cornbread you've ever eaten. If you aren't fortunate enough to receive Grandma's… read more

First pancake problems

February 4, 2020 by
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Breakfast for dinner is one of my favorite meals, and if I'm making it then chances are good that pancakes will appear on the menu. Both decadent and comforting, pancakes make any day feel like a special occasion. I have a favorite recipe, developed over the years, that always gets rave reviews. There is just one problem: the first pancake… read more

Something fishy going on

February 3, 2020 by
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You may have read an article or two of late that discusses fish fraud - it seems that a frighteningly large percentage of the fish you see on display in supermarkets is mislabeled. This makes cooking with fish a dicey proposition, especially so if your recipe calls for a specific variety with which you are not familiar. Finding a reputable… read more

Food news antipasto

February 2, 2020 by
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The Unicode Consortium, the group that approves all new emojis, has announced eight new food emojis set for release in March in Unicode Version 13.0. The new symbols are blueberries, an olive, a green bell pepper, flatbread, tamale, a Swiss fondue pot, teapot, and bubble tea. Not making the cut again this year: white wine. Sorry, Chardonnay lovers. Don't expect… read more

Over 8,000 video recipes in the EYB Library

February 1, 2020 by
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Video recipes are a growing trend in food media. Some people use them as a tutorial while others watch for entertainment. The videos can take the form of a mini-episode of a cooking show or focus on specific techniques or methods. Sometimes it’s easier to make something if you can watch how it’s done, as in the braiding technique for… read more

Valentine’s Day treats

January 31, 2020 by
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Every Valentine's Day, I get a box of chocolates from my sweetie, and I make him a special treat. It's nothing fancy, in fact, it is quite the opposite. Since I love to cook and bake, we eat a variety of foods from cuisines around the world. While my partner enjoys this bounty, there are some foods that he recalls… read more

2020 Art of Eating Prize long list announced

January 30, 2020 by
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The Art of Eating magazine first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr. After three decades in print, it transformed into a digital-only, advertising-free magazine with subscribers and contributors around the world. The magazine is about the best food and wine – what it is, how it is produced, and where to find it… read more

Changes for The Piglet cookbook competition

January 29, 2020 by
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After ten years of running The Piglet Tournament of Cookbooks, Food52's sometimes controversial cookbook competition, the site announced yesterday that they were making changes to the contest's format. In past years, the contest has pitted cookbooks head-to-head in a bracket style competition (think of college basketball's NCAA Sweet Sixteen competition). The photo below represents half of the competitors of last… read more
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